plated

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 vegetable

pepper-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.