This is a list of our menus for the 2016-2017 season. We have been challenged by a variety of chef's as well as ourselves. Click any month that is in BLUE ITALICS to view the recipes -generally sized for 25 or 30 servings.
2016/2017 season
September - Self Run Event by Andre Chabanel
1st Course: – Chilled corn soup with Benton’s smoked bacon and gazpacho shooter.
2nd Course: – Pan roasted Prosciutto wrapped monkfish with smoked tomatoes, crispy basil and sweet pea emulsion
3rd Course: – Duo of squab (confit leg and seared breast) with Morrocan spice, served with roasted zuchinni, corn risotto and squab sauce
4th Course: – Fennel infused pavlova with late summer fruits, tarragon, fresh cream (thinking mix of sheep and cow) and raspberry coulis
October- Chef Jason Ramos
1st Course: Alaskan king crab salad with avocado gazpacho
2nd Course: Chatham cod with savoy cabbage fondue and clams
3rd Course: Venison tenderloin with mustard spaetzli, charred Brussel sprout leaves and huckleberry marmalade
4th Course: Black plum and ginger cobbler with black pepper gelato
1st Course: – Chilled corn soup with Benton’s smoked bacon and gazpacho shooter.
2nd Course: – Pan roasted Prosciutto wrapped monkfish with smoked tomatoes, crispy basil and sweet pea emulsion
3rd Course: – Duo of squab (confit leg and seared breast) with Morrocan spice, served with roasted zuchinni, corn risotto and squab sauce
4th Course: – Fennel infused pavlova with late summer fruits, tarragon, fresh cream (thinking mix of sheep and cow) and raspberry coulis
October- Chef Jason Ramos
1st Course: Alaskan king crab salad with avocado gazpacho
2nd Course: Chatham cod with savoy cabbage fondue and clams
3rd Course: Venison tenderloin with mustard spaetzli, charred Brussel sprout leaves and huckleberry marmalade
4th Course: Black plum and ginger cobbler with black pepper gelato
2nd Course: Chatham cod with savoy cabbage fondue and clams
3rd Course: Venison tenderloin with mustard spaetzli, charred Brussel sprout leaves and huckleberry marmalade
4th Course: Black plum and ginger cobbler with black pepper gelato