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Private Dining Menus

Power Lunch Menu   45 per person

First Course

select 2

  • power lunch – first course – left

  • caesar salad

    caesar salad

    organic romaine, anchovy caesar dressing, parmesan cheese crouton

  • mixed green salad

    mixed green salad

    balsamic vinaigrette, heirloom cherry tomato, cucumber

  • power lunch – first course – right

  • lobster bisque

    lobster bisque

    sherry, crème fraîche

  • seasonal soup

Second Course

  • power lunch – second course – left

  • chandlers prime steak salad

    organic mixed greens, sliced prime steak, blue cheese, tomato, roasted pepper medley, red onion, balsamic vinaigrette

  • salmon caesar salad

    organic romaine, anchovy caesar dressing, roasted pepper medley, parmesan cheese croutons

  • power lunch – second course – right

  • cauliflower steak

    marinated + roasted, broccolini, red pepper coulis, citrus-dressed arugula – for a complete vegan meal, pair with a mixed green salad + sorbet

  • steakhouse wagyu burger

    steakhouse wagyu burger

    candied spiced bacon, cheddar cheese, russian dressing, butter lettuce, tomato, pommes frites

Silver Menu   65 per person

First Course

select two

  • banquet silver – first – left

  • caesar salad

    caesar salad

    organic romaine, anchovy caesar dressing, parmesan cheese crouton

  • mixed green salad

    mixed green salad

    balsamic vinaigrette, heirloom cherry tomato, cucumber

  • banquet silver – first – right

  • lobster bisque

    lobster bisque

    sherry, crème fraîche

  • seasonal soup

Second Course

  • banquet silver – second – left

  • filet mignon

    filet mignon

    fresh asparagus, hollandaise, au gratin

  • black cod

    sake marinated, coconut-lime rice cake, shiitake mushrooms, thai chili orange miso, pickled red onions

  • banquet silver – second – right

  • pasta primavera

    pasta primavera

    handmade tagliatelle, chef’s seasonal vegetables, manchego, garlic, fines herbes

Dessert

  • banquet silver – dessert – left

  • the chocolate bomb

    bittersweet chocolate mousse, white chocolate brownie, grand marnier, dark chocolate ganache, hazelnuts

  • banquet silver – dessert – right

  • fromage blanc cheesecake

    fromage blanc cheesecake

    goat cheese, vanilla, graham cracker crust, wild honey

Gold Menu   80 per person

First Course

  • banquet gold – first – left

  • day boat scallop

    truffled potato cake, shiitake mushrooms, citrus butter sauce

  • banquet gold – first – right

  • crab cake

    crab cake

    maryland blue lump crab, stone-ground mustard, watercress, tomato salad

Second Course

select 2

  • banquet gold – second – left

  • caesar salad

    caesar salad

    organic romaine, anchovy caesar dressing, parmesan cheese crouton

  • mixed green salad

    mixed green salad

    balsamic vinaigrette, heirloom cherry tomato, cucumber

  • banquet gold – second – right

  • lobster bisque

    lobster bisque

    sherry, crème fraîche

  • seasonal soup

Third Course

  • banquet gold – third – left

  • filet mignon

    filet mignon

    fresh asparagus, hollandaise, au gratin

  • alaskan halibut

    pan seared, garlic mashed potatoes, sautéed spinach, asparagus, fava beans, beurre blanc

  • banquet gold – third – right

  • black cod

    sake marinated, coconut-lime rice cake, shiitake mushrooms, thai chili orange miso, pickled red onions

  • pasta primavera

    pasta primavera

    handmade tagliatelle, chef’s seasonal vegetables, manchego, garlic, fines herbes

Dessert

  • banquet gold – dessert – left

  • the chocolate bomb

    bittersweet chocolate mousse, white chocolate brownie, grand marnier, dark chocolate ganache, hazelnuts

  • banquet gold – dessert – right

  • fromage blanc cheesecake

    fromage blanc cheesecake

    goat cheese, vanilla, graham cracker crust, wild honey

Platinum Menu   100 per person

First Course

select two

  • banquet platinum – first – left

  • day boat scallop

    truffled potato cake, shiitake mushrooms, citrus butter sauce

  • seafood trio

    prawn, cocktail sauce; kumomoto oyster, champagne mignonette; mini tower of tuna, sesame tuille

  • banquet platinum – first – right

  • crab cake

    crab cake

    maryland blue lump crab, stone-ground mustard, watercress, tomato salad

Second Course

select 2

  • banquet platinum – second – left

  • caesar salad

    caesar salad

    organic romaine, anchovy caesar dressing, parmesan cheese crouton

  • mixed green salad

    mixed green salad

    balsamic vinaigrette, heirloom cherry tomato, cucumber

  • banquet platinum – second – right

  • lobster bisque

    lobster bisque

    sherry, crème fraîche

  • seasonal soup

Third Course

select four

  • banquet platinum – third – left

  • filet mignon

    filet mignon

    fresh asparagus, hollandaise, au gratin

  • alaskan halibut

    pan seared, garlic mashed potatoes, sautéed spinach, asparagus, fava beans, beurre blanc

  • black cod

    sake marinated, coconut-lime rice cake, shiitake mushrooms, thai chili orange miso, pickled red onions

  • banquet platinum – third – right

  • ribeye steak, usda prime

    ribeye steak, usda prime

    fresh asparagus, hollandaise, au gratin

  • pasta primavera

    pasta primavera

    handmade tagliatelle, chef’s seasonal vegetables, manchego, garlic, fines herbes

  • lobster tail

    broiled, fresh asparagus, hollandaise, pommes frites

Dessert

  • banquet platinum – dessert – left

  • the chocolate bomb

    bittersweet chocolate mousse, white chocolate brownie, grand marnier, dark chocolate ganache, hazelnuts

  • banquet platinum – dessert – right

  • fromage blanc cheesecake

    fromage blanc cheesecake

    goat cheese, vanilla, graham cracker crust, wild honey

Diamond Menu   150 per person

First Course

select two

  • banquet diamond – first – left

  • salmon gravlax

    house-cured, potato chip, crème fraîche, white sturgeon caviar, capers

  • seafood trio

    prawn, cocktail sauce; kumomoto oyster, champagne mignonette; mini tower of tuna, sesame tuille

  • banquet diamond – first – right

  • beef carpaccio

    tenderloin, capers, dijon mustard, horseradish cream, asiago, watercress + baby arugula salad, dijon vinaigrette

  • lollipop lamb chops

    pan seared, apple-mint chutney

Second Course

select 2

  • banquet diamond – second – left

  • caesar salad

    caesar salad

    organic romaine, anchovy caesar dressing, parmesan cheese crouton

  • limousine salad

    butter leaf, roquefort bleu cheese,spiced cashews, crispy shallots, garlic croutons, roquefort vinaigrette

  • banquet diamond – second – right

  • lobster bisque

    lobster bisque

    sherry, crème fraîche

  • seasonal soup

Third Course

select four

  • banquet diamond – third – left

  • hawaiian sashimi grade ahi tuna

    pan-seared rare, wasabi mashed potatoes, ginger soy sauce, shiitake mushrooms, watercress salad

  • prime new york strip

    fresh asparagus, hollandaise, au gratin

  • snake river farms american wagyu filet mignon

    fresh asparagus, hollandaise, au gratin

  • banquet diamond – third – right

  • surf + turf

    australian lobster tail, 6 oz filet mignon, asparagus, pomme frites

  • alaskan halibut

    pan seared, garlic mashed potatoes, sautéed spinach, asparagus, fava beans, beurre blanc

  • pasta primavera

    pasta primavera

    handmade tagliatelle, chef’s seasonal vegetables, manchego, garlic, fines herbes

Dessert

select 2

  • banquet diamond – dessert – left

  • the chocolate bomb

    bittersweet chocolate mousse, white chocolate brownie, grand marnier, dark chocolate ganache, hazelnuts

  • butterscotch crème brûlée

    classic burnt cream, caramelized sugar

  • banquet diamond – dessert – right

  • angie's famous carrot cake

    black currants, pecans, cream cheese frosting

  • fromage blanc cheesecake

    fromage blanc cheesecake

    goat cheese, vanilla, graham cracker crust, wild honey

APPETIZERS MENU

Appetizers Menu

prices per a dozen servings unless otherwise noted

  • Passed Hors d’Oeuvres Menu

  • brie and bacon jam toast

    30.00

    caramelized onion, bacon jam, brie cheese, toasted brioche

  • salmon gravlax

    36.00

    house-cured, potato chip, crème fraîche, white sturgeon caviar, capers

  • ahi poke

    42.00

    sashimi grade ahi, ponzu, avocado and serrano purée, korean chili flake, crispy wonton

  • spicy meatballs

    36.00

    skewered meatballs, smoky tomato sauce, shaved parmesan

  • prosciutto-wrapped asparagus

    30.00

    asparagus, boursin cheese, shaved manchego, balsamic reduction

  • vegan melon balls

    30.00

    honey and lime compressed melon, turmeric puffed rice

  • oysters on the half shell

    42.00

    freshly shucked oysters, house-made mignonette

  • teriyaki bites

    36.00

    tender cuts of usda prime new york steak skewered, red bell pepper, onion, house-made teriyaki sauce

  • bruschetta

    30.00

    baguette toast, fresh bruschetta, olive tapenade

  • lollipop lamb chops

    78.00

    pan-seared new zealand lamb chops, apple mint chutney

  • steak tartare

    42.00

    raw diced filet mignon, garlic, shallots, fried capers, dijon aioli, chive oil, sourdough toast

  • prawn cocktail

    60.00

    wild mexican prawns, cocktail sauce, fresh lemon

  • charcuterie board

    10 per person

    assortment of cured meats, pickles, accoutrements, house mustard – minimum 12 people

  • cheeseboard

    10 per person

    a variety of imported and domestic cheeses, fresh fruit, nuts, compotes, crackers, baguette – minimum 12 people

DESSERT MENU

Dessert Menu

prices per a dozen


cookies 30.00
chewy chocolate chip
lemon cake
cinnamon sugar snickerdoodle

fudgy chocolate brownies 36.00
belgian dark chocolate

chocolate mousse cups 36.00
grand marnier, dark chocolate mousse, whipped cream

mixed berry cobbler 36.00
apple, blackberry, rhubarb, strawberry, lavender crumble crust

berry and cream trifle 40.00
layers of white chocolate sponge cake, mixed berries, vanilla pastry cream

 

Prices do not include 20% gratuity and 6% sales tax
(All menu prices and selections are subject to market costs and availability)

Printable Menu