Ryan's Sample menu

Day 1

Breakfast

House made Chorizo, Russet Potatoes, Poblano Peppers, Vidalia Onions, with Poached Eggs and Whole Grain Toast

Salmon Frittata With Tomatoes, Broccoli, Zucchini, Yellow Squash, Carrots, Cremini Mushrooms, And Dill CreÌme Fraiche

Pan Seared Miso Marinated Chilean Sea Bass With An Orange Fennel Salad And Julienned Vegetables

Lunch

Beef Carpaccio With Rocket And A Charred Lemon Vinaigrette

Pan Seared Miso Marinated Chilean Sea Bass With An Orange Fennel Salad And Julienned Vegetables

Baked Camembert With Burgundy Poached Pears, Marcona Almonds And Medjool Dates

Canape

Crispy Salami Cups Filled With Finely Diced Cucumbers, Tomatoes, Kalamata Olives, Feta Cheese And Fresh Basil

Freshly Shucked Oysters Served With Lemon Wedges And A Smoked Red Pepper Sauce

Dinner

Spinach & Artichoke Incrusted Salmon

72-Hour Sherry Braised Beef Short Ribs

Chive And Chevre Whipped Potatoes And Spring Mix With A Roasted Tomato Vinaigrette

Frozen Amaretto And Vanilla SouffleÌ

Day 2

Breakfast

Baked CreÌme Brulee French Toast With A Fresh Mixed Berry Compote

Wood Roasted Mushroom Omelet With Shallots, Poached Garlic And Chevre

Lunch

Maple Cured Bacon, Baby Romaine, Sliced Heirloom Tomatoes, And An Avocado Aioli On Grilled Sourdough Bread

Mussels SauteÌed In Casino Butter And Chef’s Salad

Ice Cream Sunday’s Layered With Lemon Custard, Blueberry Compote, Whipped Cream And A Cherry On Top

Canape

Marbled Avocado Tiles With Mango Ceviche

Wood Grilled Korean Marinated Tri-Tip Skewers With Shishito Peppers And Sweetie Drops

Dinner & Dessert

Blackened Mahi Mahi and Roated Red Pepper Rouille

Grilled Hanger Steak with Black Fig Demi-Glace

Lemon Grass Infused Rice Pilaf, Broccoli Milanese

Tarte Tatin with Pecan Creme Fraiche

Day 3

Breakfast

Vanilla Mascarpone Stuffed Crepes, Macerated Berries, Fresh Whipped Cream

Poached Eggs Florentine On An English Muffin With SauteÌed Spinach, Mushrooms, Onions, And Hollandaise Sauce

Lunch

Kansas City Style Barbeque Ribs With Watermelon Mint Salad

Spice Grilled Tuna Tostadas With Mango-Avocado Slaw & Asian Glaze, Served with Cilantro Lime Pilaf

Blueberry Compote Stuffed Red Velvet Cupcakes With Lemon Infused Cream Cheese Frosting

Canape

Roasted Sweet Red Pepper And Smoked Garlic Hummus With CruditeÌs

Escargot With Beurre De Bourgogne

Dinner & Dessert

Traditional Beef WellingtonSauteed Rainbow Trout With Lemon Caper Beurre Blanc

Basmati Rice, Wilted Spinach, Toasted Hazelnuts, Brown Butter Vinaigrette

Peppermint Tartlets

Day 4

Breakfast

Banana Nut Waffles with Hazelnut Spread and Fresh Whipped Cream

Chorizo & Egg Tostadas With Ranchero Sauce, Smashed Avocado, Pico De Gallo And Sour Cream

Lunch

Porchetta

Red Quinoa Salad with Grilled Halloumi and a Swee and Smokey Vinaigrette

Green Tea Sorbet and Fresh Strawberries

Dinner & Dessert

Herb Incrusted Calamari Steaks Topped with Sauteed Lobster Knuckle, Lump Crab and Bay Scallops in a Sweet Corn Veloute

Duck Leg Confit with Vanilla Demi-Glace

Yam and Sweet Potato Au Gratin Gruyere, Roasted Brussel Sprouts with Maple Cured Bacon, Thyme Roasted Apples and Stout Mustard Sauce

Lavender Creme Brulee with a Shot of Chilled Limoncello

Day 5

Breakfast

Buttermilk Or Whole Grain Flap Jacks With Maple Syrup

Classic Eggs Benedict

Lunch

Red And Golden Beet Gazpacho With A Crab Salad Quenelle

Pork Cheek Potato Gnocchi With Maple Glazed Root Vegetables And Natural Jus

Banana Pudding With Nilla Wafers, Sliced Bananas, And Fresh Whipped Cream

Canape

Candied Bacon Wrapped Quail With Bleu Cheese Dipping Sauce

Cucumber Slices With Dill Cream Cheese And Smoked Salmon

Dinner & Dessert

Pan Seared Sea Scallops and Pork Belly with a Cherry Gastrique

Free Range Chicken Breast Baked with a Shrimp and Crabmeat Stuffing, Topped with Lobster Saffron Cream

Wild Mushroom Risotto, Grean Bean Almondine, Leaf Salad

Passion Fruit Mousse with Bittersweet Chocolate, Poached Strawberries and Candy Dust

Day 6

Breakfast

French Toast Topped With FlambeÌed Bananas, Chopped Pecans, Maple Caramel Sauce And Fresh Whipped Cream

Scrambled Egg And Pancetta Breakfast Wraps

Lunch

Mac n'Cheese Stuffed Grilled Cheese Wedges in Tomato Bisque Drizzled with Chive Creme Fraiche

Caesar Salad with Grilled Salmon or Chicken

Profiteroles

Canapes

Spinach and Artichoke Bruchetta Served Warm on a Toasted Crostini

Pate Maison

Dinner & Dessert

Beef Fillet Entrecote Bordelaise

Green Shawarma Marinated Chargrilled Salmon

Roasted Sweet Potatoes And Red Onions Topped With Tahini, Za’atar, And Pine Nuts, Chargrilled Asparagus With Himalayan Black Salt

Spiced Rum Bread Pudding With Dried Cherries, CreÌme Anglaise, And Cinnamon Ice Cream

Day 7

Breakfast

Poached Eggs, English Muffins, Asparagus, Shrimp And Crab cakes, Hollandaise sauce

Smoked Salmon, Scrambled Eggs, And Dill Cream Cheese Served On A Croissant

Lunch

Pan Roasted Chicken With White Wine, Artichoke Hearts, Cremini Mushrooms, Tomatoes, Garlic And Fresh Herbs

Seared Shrimp And Langoustines With Cheesy Grits, Mustard Greens And Okra

Deep Fried Cookie Dough with Brandy Caramel Ice Cream

Canape

Oysters Rockefeller With Swiss Chard, Crumbled Bacon, Sambuca, Mozzarella And Muenster Cheese

Steak Tartare With House Made Chips

Dinner & Dessert

Shredded Cucumber Salad With Tomato Confit, CheÌvre, Powered Bacon And Yogurt Dill Dressing

Crown Roast Of Lamb Filled With Harvest Vegetable Couscous

Squid Ink And Truffle Fettuccini Lobster And Shrimp A La CreÌme

Classic Chocolate Fondant