Facebook-f X-twitter

Suggestions

Every menu is curated for your likes and preferences. All dishes are made from scratch using the freshest seasonal ingredients, locally grown whenever possible. Be inspired by our samples below, from previous events.

Appetizers

The difference between appetizers and starters is that appetizers are often served during the cocktail hour, if you have one. Starters are served when everyone sits down to dinner. Some of the items in these 2 courses are interchangeable but not all can be served as finger foods. You can choose some appetizers as a starter. There are plenty of other options to choose from, this is just a short sampling.

Lump-meat Petite Crab Cakes

Charcuterie Mini Skewers

Goat Cheese Crostini topped with truffle tapenade 

Coconut Shrimp with a tangy orange sauce

Marinated Grilled Octopus

Starters

Starters are the first course served when everyone sits down to dinner. Some of the items under “Appetizers” can be served as Starters, so you can look thru that list as well. Basically, you would need a fork and knife, or soup spoon, to eat a starter. There are plenty of other Starters to choose from. This is just a sampling.

Smooth Butternut Bisque

Roasted Tomato Bisque with crispy cheese raviolo

Fresh Fig & Feta Salad, Arugula, Walnuts, Pomegranate seeds, drizzled with Balsamic and EVOO

Wagyu Steak Bites served Japanese style

Gnocchi Gorgonzola with petit pois and speck

Main Courses

These are just a few suggestions, there are many more. If you prefer the sides of another entree, you can request them. In other words, you can mix and match sides to meats/seafood, as long as it works together.

French Style Seafood Rice with lobster, shrimp, sea scallops & mussels

Fish and Seafood Cioppino served with crusty garlic bread

Roasted Pork Filet, peaches, gorgonzola, spinach & sundried tomatoes in an orange-Shiraz reduction 

Sous Vide Filet Mignon with Roquefort sauce, served with sauteed broccolini & rutabaga mash

Herb-studded Leg of Lamb with garlic confit, fresh Rosemary, sweet potato mash & Brussel sprouts

Desserts

Desserts marked GF are gluten free, and DF are dairy free. Remember, this is just a sampling. There are other options.

Traditional Tiramisu (signature dish)* 

Warm Bananas Foster Flambéed & served with vanilla bean ice cream

Passion Fruit Mousse (signature dish)*

Crepes with vanilla ice cream topped with berries and chocolate sauce

Dark Chocolate & Roasted Hazelnut Cheesecake with ginger cracker crust infused with Frangelico

Wild Game Dining with Private Chef Albrich

An authentic taste of the Tyrolean Alps. Chef Albrich grew up in a region whose autumn “Wild Game Weeks”—known locally as Wildwochen—remain one of its yearly most anticipated traditions.

Request an estimate