Thank you for your interest in having your dinner event at Meritage!
I have included several 3 course options and
a 4 course dinner option. Please contact me directly to secure your date and menu choice.
Here are hors d'hourves Options $15pp half hour or $20pp hour
choose 4:
*Red pepper and goat cheese in a puff pastry
*spicy
crab salad on a cucumber canape
*Beef satay
*Grilled
shrimp on a rosemary skewer
*cauliflower puree on endive
*tuna
tartare on a wonton chip
*mini crabcake with a spicy mayo
*melon
wrapped in proscuitto
MENU OPTIONS:
$49 per person
First Course
Soup of the Day
or
Spinach and Walnut Salad
With Maytag blue cheese and light French walnut
oil
Second Course
Roasted Giannone chicken
With Cauliflower puree, carmelized pearl onions, baby carrots and a rosemary chicken
jus
Homemade Potato Gnocchi
Served with mixed wild mushrooms and a parmigiano nage
or
Pan Seared Salmon
With
blood orange scented sunchokes, shaved fennel salad
And blood
orange gastrique
Third Course
Banana Bread Pudding
Warm Butterscotch sauce, bruleed bananas
and vanilla ice cream
or
Assortment of House made Sorbets
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$59 per person
First Course
Warm Tomato Tart with marscpone and micro greens
or
Boston Lettuce Salad
With
Maytag blue cheese dressing
and crispy pancetta
Second Course
Homemade Potato Gnocchi
Served with mixed wild mushrooms and a parmigiano nage
or
Black Angus Strip Steak
With yukon gold potato puree, hericot
vert
and a port wine sauce
or
Jumbo Lump Crabcakes
Served with asparagus, micro green salad and chive oil
Third Course
Bannana Bread Pudding
with butterscotch sauce, bruleed bananas
and vanilla ice cream
or
Chestnut Scented Chocolate Profiteroles
_____________________________________________
$69 per person
First Course
Soup of the Day
Second Course
Marinated Beet and Hericot Vert Salad
With orange segments and micro greens
or
Tuna Tartare
With Shallots, jalapeņo, lemon and olive oil
served with wonton chips
Third Course
Seasonal Vegetable Rissoto
or
Pan Seared Butterfish
With spaghetti squash, swiss chard and a red wine salmis
or
New York Strip Steak
With yukon gold potato puree, hericot vert
and a port wine sauce
Fourth Course
Citrus Napoleon
With lemon curd, fresh berries, homemade
whipped cream and a limoncello syrup
or
International Cheese Selection
