Plated Dinner Party Menus By Season
Click on the Menu title for photos
Spring Menus
- Amuse: Bacon-wrapped strawberry w/ aged balsamic
- Lake trout gravlax on homemade totopos, w/ chipotle crema
- Pasta w/ arugula and green garlic pesto, fried shallots
- Spinach and strawberry salad, bacon-thyme vinaigrette
- Grilled Walleye w/ pistachio oregano butter, english peas and tendrils, grilled mashed potatoes
- Strawberry shortcake ice cream sundae w/homemade strawberry beer
- Amuse: Chicharrones w/ Tomatillo Dipping Sauce
- Grilled Oyster, Scrapple Chorizo, poached quail egg, french breakfast radish, guajillo agave reduction
- Trotter Noodle Soup, bbq pork loin, pickled ramps and rhubarb
- Spring Spinach and Asparagus w/ Bacon Vinaigrette
- Smoked Shoulder and ribs, Russian Blue Potato Salad, Grilled Spring Onions, and Arugula
- Anise Hyssop Homemade Root Beer Float
- Coq au Vin Blanc Chicken and Waffles
- Spring Greens and blue cheese, plum vinaigrette
- Oyster mushroom crab ravioli, chicken consomme
- Cobia Etouffee w/ Pearl Barley
- Blueberry Moonpie, Blueberry Ice Cream
- Agave candied bacon w/ chocolate kiss
- Gunthorp Farm Duck heart, duck breast, duck crackling, celeriac puree, and brandied cherry gastrique
- Saffron spaghetti, fried leek hearts, oyster mushrooms
- Rocket salad w/ artichoke hearts and pine nuts
- Encased Faith’s Farm pork shoulder, grilled radicchio and endive, toasted yeast bread and huitlacoche butter
- Flourless chocolate cake, chocolate chile ice cream, vanilla custard, white chocolate black olive ganache
- Ghirardelli milk chocolate, silver needle and mint tea, cream, and Grand Marnier
- Gypsy Punch: Lemon and Jalapeno infused vodka, pomegranate, and agave nectar
- Maize sope, trout gravlax, chipotle crema, pickled beets
- Roasted fennel, endive, frisee, radicchio, berkshire pork sausage, polenta fries
- Heirloom Pumpkin and Dandelion Greens, Honey vinaigrette and spicy pepitas
- Lobster dumpling, oyster mushroom consommé, fried leeks, brown butter
- Three Way Duck: Seared duck breast, foie gras, and duck chicharron, pistachio potica and crispy brussels sprouts
- Chocolate Potica, black walnuts and honey, chestnut creme, chocolate nocello potion
Summer Menus
- Amuse bouche: corn tortilla, Pilsen Honey, Cotija cheese from Tecalitlan, Jalisco, Mexico
- Pasta w/ roasted tomatillo and eggplant caviar, pork cracklins
- Smoked Turkey drumstick mole and grilled zucchini
- Garden Cucumber salad w/ honey vinaigrette
- Grilled Chicken w/greens
- Serrano cornbread ice cream w/ corn cake and honey
- Roast Anaheim chile stuffed with smoked pork belly and chihuahua cheese, melon jam
- Sweet Corn Arepa, aged cheddar, heirloom tomato and ground cherry jam
- Grilled Octopus, warm purslane salad and serrano jelly
- Roasted baby root veggies, watercress, and onion jam w/ Three Chile Mole
- Turkey drumstick ravioli w/ tomato jam
- Pistachio gelato and white peach jam cookie sandwich, lavender and honey
- Cocktail: Bloody Maria: Smoked tomatillo tomato serrano, tequila anejo, pickled green tomato garnish
- Amuse: Caprese Lollipop
- Roasted Chiogga Beet and Anaheim Chile, cocoa mole and tomato jam
- Housemade spaghetti, sage pesto, tomatoes, and raw milk cheese
- Tomato galette w red onion jam, heirloom tomato salad
- BBQ Tempeh, red kale and purslane salad, tomato gastrique, raw milk gruyere
- Basil Corn Cake, tomato (raw milk) gelato, balsamic caramel
- Scrapple and johnny cakes w/ cape gooseberry jam
- String bean and potato salad
- Corn Soup w/ zucchini yeast bread and sage butter
- Grilled whole duck rolled roast w/ pork sausage, pearl barley and wild rice, braised collard greens
- Jersey Mac apple and caramel trifle
- Amuse: Caprese Lollipop
- Summer Gazpacho, shrimp w/ prosciutto jackets
- Blossoms and greens, Saxon creamery cheese
- Fettucini w/ zucchini and wild mushrooms
- Grilled herbed Chicken, pole beans, potato terrine
- Olive oil almond cake, grilled peaches, peach ice cream
- Pao de Queijo (Brazilian cheese bread), Michigan quail eggs, bacon, herb salad
- Donut peach and summer berry salad w/ honey and coconut
- Smoked Twin Oaks pork Feijoada w/ black beluga lentils
- Plantain-crusted Grouper w/ summer squash and aji amarillo reduction
- Espresso Pot de Creme w/ rum and dulce de leche
Fall Menus
- Cocktail – Hot Buttered Rum Cider: Rum, Local Honey, Spiced Cider
- Amuse – Apple Chips w/ Local Honey and Cotija Cheese
- Smoked Halibut, Roasted Tubers, and Pickled Radish on a Plank
- Baby Mustard Greens, Apples, and Local Cheddar, Honey Vinaigrette
- Apple and Celeriac Soup w/ Pink Peppercorn and Truffle Oil
- Smoked Turkey and Kabocha Squash Ravioli, Green Tomato Jam
- Apple Bread Pudding, Lemon Chantilly, and Cider Caramel
- Cocktail: Cider Caipirinha
- Shrimp criollo w/ plantain risotto, cilantro gremolata
- Roasted beets and sweet potato w/ Mulato mole and mustard greens
- Berkshire Pork Feijoada w/ beluga lentils and baby sprouts
- Chocolate Pot de Creme w/ mantecadito (almond cookie) and dulce de leche
- Cocktail. Peargasm – el cabrito tequila reposado, fresh pear juice, citrus syrup
- Amuse. Pear cube w/ balsamic and shallot
- Braised then grilled pork belly, pear tomatillo sauce, pear compote
- Pear and Pork Dumplings, braised cabbage, spicy porky pork broth
- Pear dominoes w/ homemade queso fresco, microgreens, and bacon
- Loin Chop Milanesa, baby mustard greens, butternut squash puree, mulato chile sauce
- Pear Polenta Cake w/ frozen pear custard, vanilla-balsamic caramel
- Cocktail: Zombie, based on 1934 recipe by Don the Beachcomber, featuring fermented asian pear juice
- Amuse: Ammonia Drommar Cookie
- Gunthorp Farm pork hash and sunchoke home fries
- White and black kale salad, marinated baby octopus
- Apple and celery root soup
- Goat Stew w/ root vegetable succotash
- Chocolate Beet Cake w/ caramel caraway ice cream
- Amuse: Peach and Thyme Tartlet w/ Crispy Pork
- Urban Beets, slow cooked beet greens, farmer’s cheese & tomato jam
- Carolina She-Crab Soup
- Baby Mustard Green and sweet potato salad
- Friday Fish Fry: rainbow trout, green tomato relish, tomatillo remoulade, buttermilk corn biscuits and wild muscadine jelly
- Bread Pudding w/ roast candied pears and asian pear custard
- Warm fingerling potato salad, sausage, and arugula
- Spy apples, raw milk cheddar, and local honey
- housemade acorn squash ravioli w/ pesto and maple cream
- pistachio cake and apple cake, acorn squash ice cream, cider caramel
- Eggplant Chips w/ Roasted Garlic Chevre
- Octopus Salad w/ dinosaur kale and chickpeas, black bean paint
- Apple and Celery Root Soup
- Cornmeal crusted Hangar Steak w/ Sunchokes and Crimini Mushrooms
- Spiced Chocolate Cake w/ Cinnamon Ice Cream and Pumpkin Seed Brittle
- Mulled Apple Cider
Winter Menus
- Pulled Pork and Corn Waffle w/ Slaw
- Baby Lettuce, Chevre and Beet Salad, Pork Cracklins
- Brussels Sprouts and Sunchokes in Brown Butter, Watermelon Radish and Baked Brunkow Cheese
- Lamb Stew w/ Rutabaga
- Pear Cake and Blueberry Custard
- Hot Buttered Rum Cider
- Sweet Potato Crisps w/ Honey Chevre
- Duck Confit and Red Kuri Squash Ravioli
- Arugula, Spinach, and Chioggia Beet Salad
- Apple and Celeriac Soup
- Pastured Goat Loin w/ Roasted Tubers and Greens
- Spiced Chocolate Cake w/ Caramel Ice Cream, Cherry Cider Caramel
- Clear Chocolate Martini w/ Candied Violet Dust
- Chocolate Praline w/ Bacon
- Parsnip and white chocolate soup
- Baby beet salad w/ arugula and mint, goat cheese and chocolate balsamic vinaigrette
- Cocoa ravioli, pistachio ricotta filling, sage gel and maple Brown Butter
- Local pastured goat stew, quinoa and crispy beets, garam masala chocolate demi-glace
- Milk and Cookies Plate: drinking chocolate and assorted artisan cookies and chocolate treats