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Amuse-Bouche

Lobster Roll, Smoked Salmon on Puff Pastry, Hallaumi, Smoked Eggplant and Olive Canapé

Starter

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Creamy Chestnut Bisque
fried sage leaves
Harvest Salad
arugula, shaved fennel, pomegranate seeds, parmesan cheese, lemon thyme vinaigrette

Entrée

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Stuffed Whole Lobster
stuffed with crabmeat, shrimp and scallops, saffron risotto, nutmeg creamed spinach
Stuffed Half Lobster and Sliced Filet Roast
stuffed with crabmeat, shrimp and scallops, potato beet gratin, truffled wild mushroom jus, nutmeg creamed spinach
Sliced Beef Filet Roast
potato and beet gratin, creamed spinach, truffled wild mushroom jus, sautéed broccolini
Pan Seared Sea Bass
saffron risotto, brown butter spinach, grapefruit beurre blanc
Duck Two Ways
rendered breast with toasted coriander honey, shredded confit duck leg, apple, roasted onion and fig filled eggroll, celery root puree, braised fennel
Roasted Sweet Potato Stack
garlic spinach, roasted beets, celery root puree, black rice, smoked jalapeno, candied pine nuts, cilantro brown butter

Dessert

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Julian's Award-Winning Salted Caramel Blondie Sundae
salted caramel, vanilla ice cream, whipped cream
Warm Pear Berry Crisp
pear, blueberry, strawberry, vanilla ice cream
Ricotta Lemon Cheese Cake
blueberry sauces
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