Sample Menu Chef Ryan Katona

A choice selection of breakfast items served daily would include breads and pastries, cereals, yogurts, fresh fruits, charcuterie, a variety of cheese, house made granola and fresh squeezed juices.

A variety of cooked breakfasts will also be avaialble upon request such as crepes, french toast, pancakes, waffles, eggs any way, sausage, bacon and oatmeal.

The following menu can be served either as plated meals, family style, or buffett.

Breakfast 

Housemade Chorizo, Russet Potatoes, Poblano Peppers, Vidalia, Onions, with Poached Eggs and Whole Grain Toast

Salmon Frittata with Tomatoes, Broccolli, Zucchini, Yellow Squash, Carrotts, Cremini Mushrooms, and Dill Ceme Fraiche

Baked Creme Brulee French Toast with a Fresh Mixed Berry Compote

Wood Roated mushroom Omelet with Shallots, Poached Garlic and Chevre

Vanilla Mascarpone Stuffed Crepes, Macerated Berries, Fresh Whipped Cream

Paoched Eggs Florentine on an English Muffin with Sauteed Spinach, Mushrooms, Onions, and Hollandaise Sauce

Banna Nut Waffles with Hazelnut Spread and Fresh Whipped Cream

Chorizo & Egg Tostados with Ranchero Sauce, Smashed Avocado, Pico De Gallo and Sour Cream

Classic Eggs Benedict

Smoked Salmon, Scrambled Eggs, and Dill Cream Cheese served on a Croissant

Lunch

Maple Cure Bacon, Baby Romaine, Sliced Heirloom Tomatoes, and an Avocado Aioli on Grilled Sourdough Bread

Mussels Sauteed in Casino Butter and Chef's Salad

Kansas City Style BBQ Ribs with Watermelon Mint Salad

Spice Grilled Tuna Tostados with Mango-Avocado Slaw & Asian Glaze, served with Cilantro Lime Pilaf

Pork Cheek Potato Gnocchi with Maple Glazed Root Vegetables and Natural Jus

Mac n'Cheese Stuffed Grilled Cheese Wedges in Tomato Bisque Drizzled with Chive Creme Fraiche

Caesar Salad with Grilled Salmon or Chicken

Pan Roasted Chicken with White Wine, Artichoke Hearts, Cremini Mushrooms, Tomatoes, Garlic and Fresh Herbs

Canape

Crispy Salami Cups Filled with Finely Diced Tomatoes, Cucumbers, Kalamata Olives, Feta and Basil

Marbled Avocado Tiles with Mango Ceviche

Wood Grilled Korea Marinated Tri-Tip Skewers with Shishito Peppers and Sweetie Drops

Roasted Sweet Red Pepper and Smoked Garlic Hummus with Crudites

Artisinal Cheese Plate with French Olives, Chutney, and Dried Fruit

Seared Ahi Tuna Sashimi with Soy Ginger Lime Sauce and Seaweed Salad

Spinach and Artichoke Bruschetta served Warm on a Toasted Crostini

Dinner

Crown Roast of Lamb Filled with Harvest Vegetable Couscous

Squid Ink and Truffle Fettuccini Lobster and Shrimp A La Creme

Wild Mushroom Risotto, Grean Bean Almondine, Leaf Salad

Duck Leg Confit with Vanilla Demi-Glace, Yam and Sweet Potato Au Gratin Gruyere, Roasted Brussel Sprouts

Traditional Beef Wellington

Blackened Mahi and Roasted Red Pepper Rouille

Grilled Hangar Steak with Black Fig Demi-Glace, Lemon Grass Infused Rice Pilaf, Broccoli Milanese

Spinach and Artichoke Incrusted Salmon

72-Hour Sherry Braised Beef Short Ribs, Chive and Chevre Whipped Potatoes and Sping Mix with a Roasted Tomato Vinaigrette

Dessert 

Frozen Amaretto and Vanilla Souffle

Tarte Tatin with Pecan Creme Fraiche

Pepermint Tartlets

Lavender Creme Brulee served with a Shot of Limoncello

Passion-Fruit Mousse with Bittersweet Chocolate, Poached Strawberries, and Candy Dust 

Spiced Rum Bread Pudding wih Dried Cranberries, Creme Anglaise, and Cinnamon Ice Cream

Classic Chocolate Fondant