Private Dining Room - Dinner

Private dining room - dinner CHIANTI

First Course

The Salad – White Port-Poached Pear Salad with Baby Frisée, Red Oak, Belgian Endive, Candied Pecans, Goat Cheese and Mulled Spice Vinaigrette

or

The Caesar – Romaine Hearts, Garlic-Anchovy Dressing and Herb Crostini

or

Minestrone Soup – Harvest Vegetable Soup with Herb Parmesan Grissini

Entrée

“Surf and Turf” – Roast Lobster Tail and Grilled Tenderloin of Beef

12 oz. Grilled New York Sirloin

8 oz. Grilled Centre-Cut Tenderloin

Pan-Roast Chicken Breast

Seared Jumbo Scallops

Grilled Colossal Shrimp

Chilean Sea Bass

All Entrées Are Served with Seasonal Accompaniments and Appropriate Sauce

Dessert

Passion Fruit Panna Cotta, Chilled Tangelo Consommé

or

Milk and Bittersweet Chocolate Cream Cake, Earl Grey-Scented Streusel, Dolce Leche Ice Cream

Coffee or Tea

BAROLO

First Course

Fire-Roasted Peppers, Herbed Goat Cheese, Balsamic Reduction

or

Three Cheese Risotto Cakes, Baby Arugula Salad, Pomodoro Sauce

Second Course

The Salad – White Port-Poached Pear Salad with Baby Frisee, Red Oak, Belgian Endive, Candied Pecans, Goat Cheese and Mulled Spice Vinaigrette

or

Verandah Salad – Romaine and Iceberg Lettuce, Cured Salami, Capicolla, Smoked Mozzarella, Tomatoes, Peperoncini, Fried Capers, Red Wine Vinaigrette

Entrée

Tenderloin of Beef, Heirloom Baby Carrots, Basil-Pesto Whipped Potatoes, Wild Mushrooms and Chianti Reduction

or

Oven-Roast Chilean Sea Bass, Crispy Gnocchi, Cremini Mushrooms, Cherry Tomatoes, Fennel Salad, Lobster Truffle Sauce

or

Veal Milanese, Truffled Fingerling Potatoes, Jumbo Asparagus, Rocket Greens, Apple Chips, Stone Ground Apple Mustard Demi

Dessert

Milk and Bittersweet Chocolate Cream Cake, Earl Grey-Scented Butterscotch, Cinnamon Apple Pie Swirl Ice Cream

or

Warm Cherry and Cheese Strudel, Lemon Curd and Thyme Ice Cream, Candied Cherries

Coffee or Tea

MOSCATO

First Course

Caprese Salad – Vine-Ripened Tuscan Tomatoes and Buffalo Mozzarella, Sweet Basil Balsamic Reduction

or

Smoked Tomato Bisque, Spicy Cheese Twist

or

Tuna Tartare – Lemon Truffle `Ahi Tartare, Shaved Fennel, Roasted Shallots, Sweet Basil Vinaigrette, Crispy Herb Lovash

Entrée

Roast Duck Breast, Spiced Yam Purée, Melted Spinach, Baby Turnips, Orange Balsamic Gastrique

or

Atlantic Salmon, Swiss Chard, Beluga Lentils, Pancetta and Toasted Chestnuts, Pinot Noir Wine Reduction

or

Red Wine-Braised Short-Ribs, Winter Vegetable Succotash, Butternut Squash Gnocchi, Porcini Rosemary Demi

DESSERT

Four Seasons Cheesecake, Oatmeal Crust, Chilled Raspberry Compote and Mascarpone Gelato

Coffee / Tea

VINO

First Course

Lobster Ravioli – Homemade Ravioli Filled with Lobster, Spinach and Leeks, Shaved Ricotta Salata, Sherry Lobster Sauce

or

Fire-Roasted Peppers, Herbed Goat Cheese, Balsamic Reduction

or

Three Cheese Risotto Cakes, Baby Arugula Salad, Pomodoro Sauce

Second Course

The Salad – White Port-Poached Pear Salad with Baby Frisée, Red Oak, Belgian Endive, Candy Pecans, Goat Cheese and Mulled Spice Vinaigrette

or

The Caesar – Romaine Hearts, Garlic-Anchovy Dressing, Herb Crostini

or

Minestrone Soup – Harvest Vegetable Soup with Herb Parmesan Grissini

Third Course

Crab-Crusted Scallops, Roasted Corn, Sweet Cherries, Oyster Mushrooms, Citrus Emulsion

or

Cedar Plank Roast Grouper, Winter Greens, Herb Fregola, Citrus Reduction

or

Tenderloin of Beef, Heirloom Baby Carrots, Basil-Pesto Whipped Potatoes, Wild Mushrooms and Chianti Reduction

or

Veal Milanese, Truffled Fingerling Potatoes, Jumbo Asparagus, Rocket Greens, Apple Chips, Stone Ground Apple Mustard Demi

Dessert

Milk and Bittersweet Chocolate Cream Cake, Earl Grey-Scented Streusel, Dolce Leche Ice Cream

or

Amarena Cherry Tiramisu, Sour Cherry Ice Cream, Sweet Milk Foam

or

Oven-Roasted Apple Tart, Warm Calvados-Scented Butterscotch, Cinnamon Apple Pie Swirl Ice Cream

Coffee / Tea

LAND AND SEA

First Course

Shrimp Cocktail, Horseradish Red Sauce and Lemon

Second Course

Baby Iceberg Wedge Salad, Vine-Ripened Tomatoes, Creamy Balsamic

Entrée

Bone-In Rib Eye, 16 oz.

Beef Tenderloin, 8 oz.

Centre-Cut New York Sirloin, 12 oz.

Free-Range Oven-Roast Chicken

Choice of Family-Style Accompaniments – Potato Gratin, Mashed Potatoes, Citrus Asparagus, Creamed Spinach

Dessert

The Brownie, Vanilla Ice Cream and Oven-Roasted Maple Pecans

Coffee or Tea