Plated dinners are priced per event. Prices vary by location. Please contact us for a quote!
FIRST COURSE SALADS
spinach, red onion, bleu cheese, candied pecans, citrus vinaigrette
mixed greens, cucumber, tomato, red onion, carrot, balsamic vinaigrette
mixed greens, roasted vegetables, goat cheese, macerated shallot vinaigrette
spinach, arugula, red onion, bacon, white cheddar, creamy artichoke dressing
classic Caesar with parmesan & herbed croutons
autumn options
mixed greens with roasted beets, red onion, goat cheese, apple cider vinaigrette
spinach with hard-boiled egg, red onion, white cheddar, white balsamic vinaigrette
mixed greens with pears, grapes, curried cashews, honey dijon vinaigrette
winter options
mixed greens with cranberries, candied walnuts, bleu cheese, raspberry vinaigrette
fennel, watercress, dried cranberry, garlic, pecans, red wine vinaigrette
spring options
mixed greens with strawberries, pecans, goat cheese, balsamic vinaigrette
spinach salad with radish, red onion, bleu cheese, white wine vinaigrette
summer options
arugula salad with lemon juice, olive oil, prairie breeze cheese, black pepper
watermelon, red onion, black pepper, feta, apple cider vinaigrette
heirloom tomato caprese with basil & balsamic vinaigrette
MAIN COURSE
entree choices will be paired with a seasonal vegetablepepper-encrusted pasture-raised pork loin with local rice & creamy Missouri mushroom sauce
herb-roasted hormone-free chicken in roasted garlic jus over mashed potatoes
baked trout in lemon butter with root vegetable gratin
braised grassfed beef brisket topped with caramelized onion confit, served over whipped potatoes
Wagyu beef meatballs served in rustic tomato sauce over housemade linguini
red wine-braised grassfed beef served over creamy goat cheese polenta
fresh vegetable lasagna with housemade pasta; served with herb garlic bread
lasagna bolognese with mozzarella and ricotta; served with herb garlic bread
quinoa-stuffed collard greens topped with beet vinaigrette; served with pureed parsnips
autumn options
butternut squash and ricotta lasagna with housemade pasta
smoked pork loin with date glaze & parsnip mash
winter options
meatloaf roulade with whipped potatoes
lasagna bianco with spinach, mushrooms, fontina, sage bechamel
roasted lamb shank on creamy polenta with roasted vegetables
spring options
roasted pork loin in brown butter with Missouri mushroom pilaf
airline chicken breast with fresh quinoa
summer options
grilled salmon with ginger wasabi & couscous
pork loin with grainy mustard sauce and potato gratin
grilled corn polenta with summer squash succotash
Find our plated dessert menu here.