WEDDINGS &
LARGE PARTIES
Our dining room may be reserved for parties up to 180 people. Cost is $40 to $55 per person depending on your selections. For alcohol and wine pricing please contact Peter or Molly Maxwell.
  Christmas Table Setting Christmas Table Setting
Christmas Table Setting   Dining Area

Large Dining Room

MENU - Dinner Selections - Desserts
This menu may be used as a guide. Our award winning
chefs are capable of creating nearly any meal desired.

Appetizers & Hors D' Oeuvres    
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CRAB CAKES
Smoke Tomato Aioli, Spinach Sauté, Crispy Leeks

ARANCINI
Vanilla Saffron Crème

VENISON QUESADILLAS
Manchego, Carmalized Shallots, Chipotle Sweet Corn Cream.

FIRECRACKER SHRIMP
Spicy Mae Ploy

TUNA TARTAR
Wasabi/Avocado Mousse, Daikon Slaw

SEARED CARPACCIO
Shaved Grana Padano, Fried Capers, Sea Salt

GRUYERE GOUGERES
Gruyere Gougeres

CABRALES STUFFED TENDERLOIN
Stuffed Tenderloin

TARRAGON PROFITEROLES
Lobster Croquembouche

CHEVRE STUFFED MEDJOUL DATES
Wrapped in proscuitto

ROCK SHRIMP LOLLIPOPS
Spicy Almond Dipping Sauce

STUFFED MUSHROOMS
Chevre, Crimini Duxelle, Dried Chile, Panko

FRIED SHRIMP
Battered, Pineapple/Pablano Remoulade

ARTICHOKE SPREAD
Garlic Crostini

PIZZA
Variety

FRUIT & CHEESE PLATTER
Variety
HUMMUS
Spiced Warm Pita Points
SPANIKOPITAS
Savory Phyllo-Dough, Sautéed Spinach, Feta, Yogurt Mint  Sauce

PARMESAN ARTICHOKE HEARTS
Artichoke Hearts, Goat Cheese,
Parmesan Breading, Lemon Aioli Sauce

LEMONGRASS CHICKEN LOLLIPOPS
Sugar Cane Skewers, Hoisin Sauce

THAI CHICKEN PEANUT SATAY
Skewered Chicken, Peanut Sauce

MINI NEW ZEALAND LAMB CHOPS
Grilled, Avocado Mint Relish


GRUYERE TARTLETS
Baby Butter Mix of Gruyere, Goat Cheese and Vanilla Custard, Scallion Curls
TRUFFLE SEARED SCALLOPS
Shallot Phyllo Crisps, Black Truffle Shavings

ANGUS MINI BURGERS
Angus Beef, Aged Gouda, Caramelized Onion, Baby Arugula, Tomato Aioli, Baked Bun
BRAISED PORK TORTILLA CUP
Salsa Verde, Cilantro, Red Pepper


MINI LOBSTER CORN DOGS
Indonesian Cocktail Sauce


FRIED GREEN TOMATO B.L.T.
Crispy Pancetta, Arugula, Basil Aioli, Toasted Ciabatta Bread


AHI TUNA TARTAR
Ahi Tuna, Won Ton Cup, Spicy Chili Sauce, Tobiko Caviar and Chive Garnish


FILET MIGNON CROSTINI
Beef Tenderloin, Grilled Crostini
Horseradish Mustard Sauce, Caramelized Onions, Roasted Cherry Tomato

Three or Four Course Dinner Selections- TOP
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SOUPS
Golden Chantrell Bisque
Smoked Tomato Gazpacho
Newburg Lobster Bisque
Sweet Corn and Applewood Bacon Bisque
White Cheddar and Pale Ale

 

 

SALADS
Asian Pear Salad - Pea Shoots, Radish, Corriander/Lime Vinaigrette
Traditional Mixed Green Salad - Fresh Vegetables, House Balsamic
Spinach Salad - Roasted Beets, Gorgonzola, Pine Nuts
Tart Apple Salad - Stilton, Mache, Candied Pistachio, Tart Cherry, Port Gastrique
Maxwells Caesar - Pangritata, White Anchovy

BEEF ENTRÉS

Fillet of Beef
Porcini Rub, Truffled Potato Puree,
Asparagus, Cabernet Demi-Glace

Beef Medallions
Two 4 oz. Medallions, Roasted Garlic Potato Puree, Asparagus, Demi-Glace

Ribeye
16oz. Hand Carved, Simple Potato Puree, Haricot Vert-Pancetta Saute, Roasted Garlic Butter
Kansas City Strip
14oz. Hand Carved, Simple Potato Puree, Braised Asparagus, Stilton Butter

FISH ENTRÉS
 
Seared Salmon
Pecan Crusted, Parsnip Puree, Roasted
Acorn Squash, Amaretto Cream Sauce
Chilean Sea Bass or Halibut
Heirloom Cherry Tomato Confit, Braised Salsify, Apricot Buerre Blanc
Seared Diver Scallops
Proscuitto Dust, Celeriac Puree, Garlic Braised Leeks, Traditional Buerre Blanc
 
Colorado Rack of Lamb
Pistachio Crust, Smothered Shallot Potato Puree, Blistered Asparagus, Black Fig and Ruby Port Sauce
Duck Two Ways
Pan Roasted Duck Breast, Duck Confit and Potato Ravioli, Asparagus, Sweet Vermouth-Sage Brown Butter
Elk Tenderloin
Guajillo Sweet Potato Puree, Pancetta/
Shallot Confiture, Malbec/Cinnamon
Reduction
Venison Medallions
Sweet and Russet Potato Gratin, Armagnac Glazed Baby Carrots, Foie Gras Mounted Demi-Glace

PASTA ENTRÉS
 
Steak Pasta
Beef Tenderloin, Proscuitto, Onions, Crimini Mushrooms, Pasta, Herbed Marsala Cream Sauce.
Pasta Di Pollo
Herbed Chicken Breast, Cherry Tomatoes, Spinach, Onions, Laura Chenel Chevre Alfredo Sauce, Cavatappi Pasta.
Stracci
Handmade Pasta, Garlic Confit, Wild Boar Sausage, Cherry Tomato, Baby Spinach, Olive Oil, Dried Chile Flakes
Saffron Linguine "Paella"
Littleneck Clams, Razor Clams, PEI Mussels, Tiger Shrimp, Andouille Sausage, Sea Scallops

DESSERT CHOICES - TOP
 
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Chocolate Truffle Cake
Topped with a rasberry sauce and
fresh berries
Carrot Cake
Traditional Carrot Cake

Vanilla Cheescake
Topped with chocolate, caramel, or raspberry sauce

Creme Brulee
Traditional or one of our chefs' twists on the original