Seated Dinner Menu

Little Gem and Beet Salad with Pistachio on A Yogurt-Dill Dressing

Beet, Avocado, Basil and Pine Nut Salad with A Beet-Balsamic Vinaigrette

Baby Kale, Candied Walnuts, Cranberries, Toasted Pumpkin Seeds, Roast Butternut Squash

Peach, Avocado and Cucumber Salad with Feta Cheese an Herbed Vinaigrette

Frisée Salad with Marcona Almonds and Lardons

Smoked Duck, Watercress, Lentils and Herbed Vinaigrette

Citrus Salad with Avocado, Grapefruit, Radicchio, Pistachios, Tarragon and Orange-Vinegar Dressing

Watermelon, Basil and Feta Cheese Salad

Caesar Salad

Wedge Salad

Za’atar and Pistachio Crusted Lamb Chops with Rosemary Jus with Potatoes Lyonnaise and Asparagus

Filet Mignon in A Red Wine Reduction Topped with Two Paprika Shrimp, Truffle Mashed and Haricots Vert

Grilled Rosemary Marinated Hanger Steak on A Tomato-Jam Topped with Caramelized Shallots with Potato Gratin

Braised Short Ribs with Scallions and A Sweet-Spicy Soy Sauce, Baby Ginger Broccolini and Garlic Mashed

Aless’s Famous Roast Chicken: Stuffed with Herbs, Clementines, Sage-Butter, with Farfalle Au Jus and Haricots Vert

Pan-Seared Duck Breast, Cassis Reduction, Black Currants, Rice Pilaf and Haricots Vert

Chicken Provence

Miso-Butter Chilean Bass Over Soy-Ginger Vegetable Medley

Seared Sea Scallops Orange-Tarragon Beurre Blanc, Garlic Mashed and Sautéed Spinach

Long Island Bass in A Lemon, Caper, White Wine Sauce Over Garlic Mashed with Sautéed Spinach

Branzino with A Tarragon-Romesco Sauce Served with Vegetarian Pearl Couscous

Caribbean Lobster Coconut Curry with Zucchini, Carrots, Cucumbers and Cilantro Served with Sticky Rice

Fresh Pappardelle with Black Truffle Cream Sauce

Cavatelli with Duck Ragu

Vegan Cauliflower Almondine Over Rice Pilaf with Sautéed Spinach