Superb for your next upscale event, our Platinum Plated Dinner Menu includes an array of divine dishes. Choose one salad, two side dishes, and one entrée. All menus include Fresh Bread Rolls and Butter and Water Carafe Service. Items from Silver and Gold Dinner Menus are also available for plated service. (Prices may vary based on selections and seasonal availability). Add two Passed Appetizers and one Stationary Platter to your menu, based on final selection and quantities. Prices are based on the menu tier, your specific selections, number of guests and seasonal availability. Please contact us for pricing and to schedule an event consultation.

Platter Options:

  • Antipasto Platter
  • Mediterranean Platter
  • Vegetable Crudité Platter with Dip
  • Specialty Cheese Platter

Passed Appetizer Options:

  • Bacon Wrapped Blue Cheese Stuffed Dates (GF)
  • Caprese Skewers (GF)
  • Endive Scoops with Tomato-Garlic-Orange Marmalade(GF, V)
  • Chicken Biscuit with Bacon Jam

Protein Selections:

  • New York Strip or Tenderloin; Pepper Crusted or Red Wine Demi-Glace
  • Duet Plate of Steak and Salmon or Steak and Shrimp
  • Ahi Tuna, Seared Rare, with Sesame Seed Crust and Ginger Cream
  • Tuna and Asian Black Bean Chili with Ginger and Cilantro

Vegetarian Entrée Selections:

  • Corn Pudding, Crimini Mushroom, Tri Colored Carrots, Baby Spinach, Potato, Confetti Peppers, Cherry Tomato, Celery Plooms, and Lemon Preserve
  • Avocado Puree, Polenta, Goat Cheese Fondue, Portobello, Garbanzo Beans, Cucumbers, Turnips, Duxelle, Sweet Peas, with Blood Orange Marmalade
  • Eggplant Molé with Marinated Artichokes, Granny Smith Apples, with a Blistered Tomato and Pinenut Emulsion
  • Crispy Polenta with Portobello Mushrooms, Wilted Greens, Balsamic and Vegetable au Jus

Side Selections:

  • Roasted Hassel Back Potatoes basted with Butter and Fresh Thyme
  • Orange Glazed Parsnips, Carrots, Pearl Onions, Chervil and Tarragon
  • Roasted Carrots, Mushrooms, Spinach, and Yellow Tomatoes
  • Saffron Rice Pilaf with Peas, Roasted Garlic, and Parsley
  • Elevated Seasonal Vegetable

Salad Selections: All Salads are composed and tossed with dressing unless otherwise specified

  • Romaine and Endive Salad with Persimmons, Fennel, Confit Shallots, Rainbow Carrot Crudité, Candied Almonds, and Champagne Vinaigrette
  • Chicory, Pomegranate, Persimmons, Hazelnuts, and Shallot-Maple Cider Vinaigrette
  • Freekah Salad with Roasted Eggplant, Cucumbers, Oranges, and Arugula
  • Ong Choy Spinach with Acorn Squash, Feta Cheese, Pomegranate, and Spicy Papaya Vinaigrette
  • Heart of Palm, Fried Tomatoes, Pickled Shiitake Mushrooms, Charred Shallots, Fried Cilantro, Mushroom Duxelle, with Wasabi Aioli, Lemon Oil, Pinenut Emulsion and Green Onion Oil
  • Roasted Candied Beets with Shaved Pecorino, Shaved Radish and Grapefruit Vinaigrette