Dinner entrées
Exceptional flavors, thoughtfully curated for every occasion. A custom menu can be crafted to make your event exactly how you envision it.
Dinner proteins
Beef
Filet of Beef
8 oz grilled tenderloin with herb demi-glace and horseradish crème or whipped gorgonzola butter.
4-Hour Braised Short Rib
Seared short rib braised in vegetables, red wine, herbs and spices until tender enough to eat with a spoon. Natural braising jus.
Applewood Smoked Brisket
Smoked beef brisket, sliced thin and draped in a savory-and-sweet house-made sauce. Frizzled onions.
Citrus Pomegranate Flank Steak
Marinated flank steak, char-grilled and glazed in a citrus pomegranate reduction.
Poultry
Grilled or Roasted Airline Breast of Chicken
Juicy airline chicken breast, seared or grilled. Chardonnay velouté.
Mesquite Smoked Breast of Turkey
Wet/dry-brined, hardwood smoked. Smoky natural jus and golden raisin apple compote.
Cherry & Thyme Stuffed Roulade of Chicken
Thin-sliced chicken layered with dried cherry thyme stuffing, rolled, seared and roasted. Sage poultry demi-glace.
Seafood
Grilled Filet of Salmon
6 oz filet with sundried tomato basil lemon butter or garlic honey soy glaze.
Seared Filet of Cod in Lemongrass Saffron Broth
Simmered in a lemongrass saffron reduction. Finished with smoked PEI mussels.
Shrimp, Scallop & Lobster in Beurre Blanc
Seared shrimp, lobster and sea scallops in a rich white wine butter sauce over angel hair pasta.
Lake Victoria Perch Beurre Noisette
Tender flaky white fish, seared, with a crisp brown butter white wine lemon caper sauce.
Lump Crab Cake
Sweet lump crab with minimal binder, sautéed golden brown. Meyer lemon and red pepper dill rémoulade.
Pork & lamb
Cranberry Apple Pork Loin
Rosemary sage roasted pork loin with savory bacon cranberry apple bread pudding. Natural jus.
Gochujang Glazed Pork Chop
Grilled 5 oz chop, sweet and spicy gochujang glaze, pickled scallion daikon carrot salad.
Hickory Smoked Cherry Cola BBQ Pork Shoulder
Fall-apart pork shoulder in a sweet and tangy cherry cola BBQ sauce.
Mediterranean Spiced Lamb Rib Chop
Rack of lamb rubbed with warm Mediterranean spices, grilled and sliced. Tzatziki sauce.
Vegetarian entrées
Phyllo Chèvre Cauliflower Cake
Goat cheese cauliflower purée in phyllo, baked golden. Herb crème and micro green salad.
Grilled Polenta with Vegetable Ragout
Parmesan polenta cakes grilled with a roasted vegetable ragout in tomato sauce.
Wild Mushroom & Caramelized Leek Lasagna
Garlic-herb wild mushrooms, caramelized leeks and fontina. Garlic crème sauce.
Seitan & Vegetable Red Thai Curry
Seitan and stir-fried vegetables with Thai basil, ginger and red Thai curry sauce.
Ratatouille Involtini
Eggplant, squash and tomato grilled and wrapped around a barley, spinach and Parmesan filling.
Side dishes
Starches
Yukon Gold Confit Garlic Mashed Potatoes
Creamy Parmesan Farro Risotto
Garlic Butter Roasted Fingerling Potatoes
Roasted Vegetable Rice Pilaf
Fondant Potatoes
Creamed Corn
Maple Glazed Roasted Sweet Potatoes
The World’s Greatest Mac N Cheese
Vegetables
Roasted Broccolini
Grilled Asparagus
Roasted Heirloom Carrots
Sautéed Green Beans
Rustic Autumn Vegetable Medley
Creamed Spinach
Pan-Seared Brussels Sprouts with Butternut Squash
Salads
Caesar
Baby gem lettuce, aged cheddar tuile, garlic brown butter brioche croutons, heirloom cherry tomatoes.
WLC House
Romaine and field greens, shaved carrots, cucumber, sunflower seeds, bacon lardons, charred pineapple champagne vinaigrette.
Autumn Garden
Baby spinach, kale, radicchio, dried cherries, butternut squash, shaved almonds, spiced apple brandy vinaigrette.
Caprese
Heirloom tomatoes, marinated mozzarella, fresh basil, baby kale, balsamic glaze.
Grilled Shrimp & Calamari
Citrus tequila marinated shrimp and calamari, roasted peppers, charred scallions, tequila lime vinaigrette.
Farro Grain & Fruit
Dried cranberries, cucumbers, pickled red onion, mandarin oranges, pomegranate, agave blood orange dressing.
Gardens of Greece
Baby spinach, mustard greens, roasted vegetables, olives, feta, pepperoncini, pita croutons, lemon garlic vinaigrette.
Roasted Brussels, Fig & Blue Cheese
Arugula, roasted Brussels sprouts, glazed figs, crispy shallots, haricots verts, red wine reduction.
Custom menus are always welcome.
Tell us what you’re craving and we’ll make it a reality.