Plated Dinner Menu

Spring & Summer
Field Greens garnished with Cucumber, Cherry Tomato, Radish, Pickled Red Onion and Crispy Taro Root with Wildflower Honey, Dijon, Lime Dressing

Autumn & Winter
Roasted Apple Butternut Squash Soup garnished with Candied Ginger and Cinnamon Crème Fraiche

(Choose 1 of the following for your group)

Fresh Atlantic Salmon with Soy, Ginger and Cilantro Glaze

Oven Roast Grain Fed Breast of Chicken topped with Baby Spinach, Caramelized Onion and Brie Cheese with a Dried Cranberry Cream Sauce

Pork Tenderloin
Sumac and Peppercorn Crusted with Red Wine Reduction

The above served with Seasonal Potato and Vegetable, Rolls and Butter

Vegetarian Substitution
Spring & Summer – Strathmere Buddha Bowl
Homegrown Arugula, Quinoa, Heirloom Tomatoes, Grilled Corn, Black & Edamame Beans, Avocado, Pickled Red Onion & Carrot, Cilantro, Grilled Haloumi, Tahini & Lime Dressing
Autumn & Winter – Thyme Roasted Acorn Squash
Stuffed with Red & White Quinoa, Roasted Beets, Kale, Pumpkin Seeds, Sunflower Seeds, Leeks, Mustard Balsamic Vinaigrette, Goat Cheese

One Glass of House Wine per person, featuring Vin Villa Vidal VQA (white) and Baco Noir VQA (red)

Chocolate Obsession Cake garnished with Fresh Fruit Coulis

Offer a Choice of 2 Entrée Selections to your Guests – add $6/person

Offer a 2-Choice Entrée with Beef Tenderloin or Lamb – Add $10/person

Beef Tenderloin Steak
Served to a medium doneness with Garlic Paste and Thyme served with a Thyme infused au jus


Rack of Lamb
Pecan Crusted with a Rosemary Red Wine Reduction

2019 Price, including Exclusive Facility Rental

Taxes and service charge will be added.

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