a sample menu
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Explore the courses, dishes, and flavors of a private dining menu developed by Chef JD.
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APPetizer
Arancini | Marinara
mushroom and cheese wrapped in a crunchy panko crust served with a savory tomato marinara for a slight burst of flavor.
salad
Delicata Squash | Red Wine Vinaigrette
seasonal spinach tossed with a cabernet vinaigrette. topped with delicata squash roasted with porchetta spice, pomegranate seeds, and shaved parmesan for a tart and salty contrast.
pasta
Black Garlic Ravioli | Sage Brown Butter
a creamy ricotta and a sweet black garlic, wrapped in hand-made pasta. topped with a flavorful sage brown butter.
main course
Herb Crusted Rack of Lamb | Demi-Glaze
w/Buttered Carrots & Smashed Crispy Potatoes
a succulent New Zealand Coastal lamb with a golden-brown herb crust with a luxurious tenderness and mild flavor. complimented by buttered carrots and smashed potatoes with a crispy finish — offering a textural contrast. brought together by a velvety lamb demi-glaze for a rich, deep, and savory flavor.
dessert
Apple Crisp | Vanilla Bean Ice Cream
spiced apple slices beneath a golden oat crumble paired with a scoop of vanilla bean ice cream capturing the comfort and spirit of the season.
bread service
Stone-Ground Whole Wheat Sourdough | Butter
a labor of love that begins with the finest whole-wheat, stone-ground to perfection. this artisanal creation undergoes a meticulous cold fermentation process for a hearty, robust, and tangy flavor with a chewy texture.
a Sample Private Dining Menu by Chef JD Kammes