The off season is upon us and with that Chef Zach and I are very excited to be able to offer an intimate dining experience for you and up to 7 guests. Members will be provided a private dinner setting in one of our formal dining areas located on the main or upper level depending on the selected evening. Dinners will range from four to seven courses with an emphasis on fine dining, seasonal ingredients and the perfect wine or cocktail pairing. Wine and cocktails are not included with your dinner but it would be my pleasure to assist in selecting the perfect libations to accompany your dinners or each individual course. Dinners may be booked Tuesdays, Wednesdays, Thursdays or Sundays between 5pm and 8pm. A minimum of 6 guests is required and booking must be done at least one week in advance. All guests will enjoy the same selected coursed dinner with exceptions made for any dietary restrictions you may have.
The Four Course
Braised chicken leg, leek and roasted corn arancini served with the braising reduction.
Autumn vegetable salad, with textures of fall vegetables served withbaby mixed greens, candied almonds & a maple mascarpone frittertossed in a sherry wine vinaigrette
Frenched bone-in chicken breast served over a boursin cheesewhipped Yukon gold potato & brown butter parsnips topped with parsnip crisps and finished with a pan jus.
Salted caramel crème brulee
$80++ Per Person
From the Sea
Freshly shucked oysters on the half shell
dressed with a greenapple mignonette and micro watercress.
Pan seared scallop served over a tarragon and English pea puree, crisp guanciale and asparagus tip.
Maine lobster bisque served with butter poached claw,sherry tarragon creme & roe
Seared west coast Halibut served with fondant potatoes, thumbalina carrots, carrot veolute, roasted hazelnut& finished with a pink peppercorn beurre blanc.
Flourless chocolate cake with fresh raspberry,charred orange curd & sabayon
$100++ Per Person
The Chef’s Choice
Tartare of beef tenderloin with traditional
accompanimentsserved on butter toasted brioche.
Roasted pumpkin bisque topped with roasted pumpkin seeds, pumpkin seed oil & a sage cream.
Citrus cured salmon with sweet pickled cucumber, beet and dillcreme fraische, yuzu tobiko caviar & crostini.
Basil compressed watermelon with a
cucumber and lemongrass granita.
72 Hour braised beef short rib served over a wild mushroom carnaroli risotto,caramelized root vegetables & a red wine demi..
Selection of locally made cheeses, honey & nuts.
Hazelnut spongecake, toasted meringue,
candied hazelnut & a nutella ganache.
$120++ Per Person