Plated First & Dinner Course
Please Reserve At least 10 Days Before Event
Choose any First & Dinner Course $65 Per Guest, minimum 8 Guests
Additional Chef & Service rates will apply
(V) Vegetarian option available
First Course
Spanish Sauteed Prawns
Lemon, cilantro garlic, salsa roja, olives, herb butter crostini
Ceviche
Red bell pepper, cilantro, radish, scallions, lime pickled red onions & Aji Amarillo, fried plantain chips
Seafood & Fish Cake
Green apple salad, roasted corn with cilantro crema, citrus aioli and pomegranate
Bulgur Wheat Salad
Fresh oregano roasted chicken, tomatoes, parsley, lemon, zucchini, roast eggplant with garlic honey vinaigrette (V)
Quinoa Salad
Tomato, cucumber goat cheese, carrots, mint, beets, shrimp skewer, lime ginger vinaigrette (V)
Cured Insalata
Arugula, pancetta, bacon, prosciutto, parmesan crisp, greens, pepperoncini, rosemary croutons & pepper chive dressing
Spinach Ensalada
Tomato, parmesan, green onion, carrots, chickpeas, roasted chicken breast, basil vinaigrette (V)
Prawn Salad
Orange chili, wild greens, avocado, heirloom tomato, roasted corn, plantano frito, lime citrus vinaigrette
Grilled Calamari Octopus Ensalada
Shaved scallion, Kalamata olive, baby heirloom tomato, English cucumber, goat cheese pomegranate vinaigrette
Kelp & kale
Seared tuna, black quinoa, red cabbage, carrots, soybean, yuzu vinaigrette
Steak & Peppery Arugula
Shave manchego, cracked peppers, chive lemon cream dressing basil crostini (V)
Ahi Tartare
Italian grill flat bread, garlic, sesame, soy vinaigrette, whipped avocado, heirloom tomatoes, seaweed salad
Second Course
Ribeye
Fingerlings, cracked pepper cream reduction, leek shoots Asian wild mushroom
Rosemary Mustard Chicken
Black Forbidden rice, pan beurre blanc, oven roast tomatoes & truffle oil
East Hangar
Asian inspired hanger steak, Japanese purple yams, spinach shiitake
stir fry
Chop Mostarda
Center pork chop mustard seed apple & fig, braised cabbage with bacon & pancetta multi-colored potato
Lime Seared Grouper
Parsnip puree, Japanese eggplant, glazed scallions, root vegetables
Garlic Ginger Ahi
Seared tuna, scallions, black rice asparagus stir fry, mushroom soy glaze,
bok choy
Oaxaca Swordfish
Orange chili char-grille, creamed corn, fennel apple citrus slaw
Mustard Crusted Salmon
Quinoa tabbouleh, vine squash salad, dressed heirloom grape tomatoes
Corvina Fish
Olive pepper tapenade, roasted tomatoes couscous, rainbow carrots, parsnip roots
Bayou Shrimp & Lobster
Roasted corn off the cob, parmesan, crème, red bell pepper, fresh herbs, asparagus
Sea Bass
Purple okinawa yams, grilled bok choy, Japanese eggplant and miso glaze
Whole Grain New York Steak
Mustard seed, roasted garlic potato gratin, seared brussels sprouts & thyme pan sauce
Angus Prime Steak
Blistered green beans, goat cheese, tomato, cauliflower celery root puree, caramelized leek As jus
Cornish Hen
Savory root vegetables, toasted pine nut & pancetta brussels sprouts Pinot Noir Spiced glaze
King Oyster Mushroom Steak
Seared in brown butter & rosemary, Japanese eggplant roasted tomato ragu, olive, parmigiana cheese & chive pesto (V)
Surf & Land
Sesame soy rib eye steak, Korean lobster tail, forbidden black rice and seared king mushroom
Roasted Bird
Pesto chicken, eggplant ragu, oven potatoes, mushroom butter sauce