Family Style Dining

$115 Per Person | Includes 2 Mains, 3 Sides, 1 Dessert
(Tax & 20% Gratuity Additional. $750 Minimum Event Order.)
Items marked (+$) feature luxury ingredients and incur a market-price supplement.
Mains
  • Red Wine & Bone Marrow Braised Beef Chuck roast elevated by a rich Cabernet reduction finished with compound bone marrow butter and crispy shallots.
  • Coffee & Cocoa Crusted Flank Steak A pitch-black crust of ground espresso and cocoa nibs, seared hard, sliced thin, and dressed with a bright cilantro-chimichurri oil.
  • Great Lakes Whitefish "Almondine" (+$) Fresh local catch, pan-seared in brown butter, topped with toasted almonds and a preserved lemon & parsley salad.
  • Bourbon-Peach Glazed Pork Chop Thick-cut loin chops brined for moisture, seared, and lacquered in a sticky bourbon-peach gastrique with fresh thyme.
  • "Birria" Short Rib Ramen Beef short ribs braised in guajillo chilies until falling apart, served over noodles in a consommé so rich it coats your lips.
  • Truffled Street Corn Gnocchi (V) Seared potato gnocchi tossed in a roasted corn cream, finished with white truffle oil, cotija, and chili dust.
  • Roasted Poblano & Corn Enchiladas (V) Stuffed with chihuahua cheese, spinach, and roasted corn, smothered in a creamy tomatillo sauce.
Sides
  • Cast Iron Cornbread Baked fresh on-site in the skillet, served warm with Jalapeño-Honey Butter.
  • Heirloom Carrots w/ Bacon Jam Roasted carrots glazed in clover honey, topped with a savory, sticky bacon & onion jam.
  • Smashed Fingerlings w/ Rosemary & Sea Salt Boiled, crushed to maximize surface area, and roasted until shattering crisp.
  • Charred Poblano & Apple Slaw A creamy slaw that balances heat (poblano) with crunch (green apple) and acid (lime).
  • Smoked Gouda & Chorizo "Mac" Cavatappi pasta in a mornay sauce made with 5-year smoked gouda and crumbled chorizo.
Dessert
  • "Northwoods" Fudge Skillet A dense, dark chocolate brownie baked in cast iron, topped with smoked sea salt, toasted pecans, and a scoop of vanilla bean ice cream melting into the crust.
  • Strawberry Shortcake "Trifle" Layers of lemon-zest sponge cake, balsamic-macerated strawberries, and vanilla bean Chantilly cream.
Mains
  • Pomegranate & Walnut Braised Lamb Boneless lamb shoulder slow-braised in a dark pomegranate molasses and walnut reduction. Served over garlic puree with a mint gremolata.
  • Sumac-Roasted Chicken w/ Onion Confit Crispy-skin chicken thighs roasted with sumac, served atop a thick, sweet-savory confit of caramelized onions and pine nuts.
  • Pan-Seared Sea Bass w/ Preserved Lemon (+$) Buttery white fish seared hard, swimming in a beurre blanc spiked with cured lemons, capers, and dill.
  • "Ras el Hanout" Short Rib Tagine Beef short ribs braised with a 20-spice Moroccan blend, dried apricots, and almonds. The sauce is reduced to a sticky glaze.
  • Duck Leg "Pastilla" (+$) Confit duck legs roasted until skin shatters, served over a "dust" of crushed phyllo dough, cinnamon, and powdered sugar.
  • Wild Mushroom & Eggplant Moussaka (V) Layers of roasted eggplant, potatoes, and a rich wild mushroom ragu, bound by a nutmeg-spiced béchamel.
  • Cauliflower "Steak" Shawarma (V) Whole slices of cauliflower roasted with turmeric and cumin, served over hummus with pine nuts and pomegranate.
Sides
  • Jeweled Rice w/ "Tahdig" Crunch Saffron basmati mixed with barberries and shards of crispy golden rice crust.
  • Charred Carrots w/ Whipped Feta Roasted black-and-blue, served on a swoop of whipped feta, drizzled with hot honey and honeycomb.
  • Warm Hummus w/ Spiced Lamb Warm, silky hummus topped with crispy ground lamb spiced with baharat and pine nuts.
  • Grilled Peach & Halloumi Salad Grilled fruit, squeaky fried cheese, herbs, and crispy pita in a sumac vinaigrette.
  • Batata Harra Crispy potato cubes tossed in a hot cilantro-chili-garlic oil.
Dessert
  • Sticky Date "Baklava" Cake A dense sticky toffee pudding base topped with a layer of buttery, flaky phyllo pastry and pistachios.
  • Dark Chocolate & Tahini "Lava" Tart A sliceable tart with a molten center of dark chocolate and nutty tahini, finished with Maldon sea salt.
Mains
  • "Old Delhi" Butter Chicken Charred tandoori chicken thighs simmered in a sauce made rich with fenugreek leaves, fresh cream, and heirloom tomatoes.
  • Kashmiri Braised Lamb Shank (+$) Whole lamb shanks pressure-braised in a yogurt and saffron gravy (Rogan Josh style) until the meat falls off the bone.
  • Tandoori-Rubbed Ribeye Roast (+$) A whole prime ribeye rubbed with yogurt and tandoori spices, roasted medium-rare, sliced, and served with a mint-cilantro chimichurri.
  • Goan Coconut-Tamarind Fish Firm white fish poached in a spicy, sour, and creamy coconut broth. Bright, yellow, and deeply flavorful.
  • Curry Leaf & Chili Fried Chicken Buttermilk fried chicken batter spiked with turmeric, Kashmiri chili, and fresh curry leaves.
  • Paneer & Truffle "Makhani" (V) Seared cubes of Paneer cheese in a tomato-cream sauce finished with a drizzle of black truffle oil.
  • Malai Kofta (V) Potato and paneer dumplings simmered in a rich, creamy cashew and tomato sauce.
Sides
  • "Bombay" Smashed Potatoes Baby potatoes boiled, smashed, and roasted with turmeric and chaat masala.
  • Green Pea & Coconut Dal Split peas simmered with ginger, coconut milk, and cilantro (soup-like consistency).
  • Cucumber & Pomegranate Raita Thick Greek yogurt with grated cucumber, roasted cumin, and pomegranate seeds.
  • Coconut-Lime Slaw Shredded cabbage and carrot in a warm coconut oil and mustard seed dressing.
  • Jeera Basmati Rice tempered with ghee and cumin seeds.
Dessert
  • Chai-Spiced Molten Cakes Individual chocolate fondant cakes infused with cardamom, ginger, and cinnamon.
  • Saffron & White Chocolate Cheesecake Jars No-bake cheesecake mousse infused with saffron threads, served in jars with a pistachio crust.
Mains
  • Berbere-Crusted Chicken Thighs Skin-on thighs rubbed with a spicy Ethiopian Berbere blend, pan-seared, and finished with a lemon-butter pan sauce.
  • Harissa & Date Braised Beef Chuck roast braised with spicy Tunisian harissa paste and sweet dates. The result is a perfect balance of fiery heat and sticky sweetness.
  • Swahili Coconut Prawns (+$) Jumbo prawns (shell-off) simmered in a golden turmeric and coconut milk sauce with bell peppers and lime.
  • South African "Bobotie" Wellington Spiced minced meat (beef/lamb) with golden raisins, wrapped in puff pastry (instead of the traditional egg custard topping).
  • Peri-Peri Pork Chops Thick-cut chops marinated in bird's eye chili, garlic, and vinegar, grilled hard to char the fat.
  • Peanut & Sweet Potato Stew (Mafe) (V) Rich, creamy peanut butter broth with chunks of sweet potato, spinach, and tomatoes. Hearty enough to stand alone.
  • Moroccan Vegetable Tagine (V) Butternut squash, zucchini, and chickpeas braised with apricots and saffron couscous.
Sides
  • Jollof Rice "Paella" Rice cooked in a rich tomato and red pepper stew, creating a crispy bottom layer.
  • Peanut-Dusted Green Beans Blanched beans sautéed with garlic and tossed in crushed roasted peanuts and cayenne.
  • Harissa-Honey Roasted Pumpkin Wedges of squash roasted with spicy paste and sweet honey.
  • Fried Plantains w/ Sea Salt Ripe plantains fried until caramelized.
  • Braised Collard Greens Cooked down with coconut milk and turmeric (East African style).
Dessert
  • Amarula Chocolate Mousse Dark chocolate mousse spiked with African Amarula cream liqueur, topped with shaved chocolate.
  • Rooibos & Vanilla Bean Crème Brûlée Classic French custard infused with the earthy, sweet flavor of African Red Bush tea.
Mains
  • 24-Hour Soy Braised Short Ribs "Galbi" flavors (soy, pear, sesame) applied to a slow-braised short rib. Served on the bone with a kimchi-gremolata.
  • Miso-Carbonara Udon Thick udon noodles tossed in a silk-rich sauce of egg yolks, parmesan, white miso, and crispy bacon lardons.
  • Gochujang Glazed Pork Belly Slabs of pork belly, pressure cooked then broiled with a sticky, spicy Korean chili glaze. Served with pickled daikon to cut the fat.
  • "Peking Style" Duck Legs (+$) Slow-roasted duck legs with ultra-crispy skin, served with hoisin sauce, cucumber ribbons, and scallion pancakes.
  • Honey-Walnut Prawns Lightly tempura-battered prawns tossed in a creamy honey-condensed milk sauce with candied walnuts.
  • General Tso's Cauliflower (V) Large cauliflower florets, battered and fried, tossed in a scratch-made spicy ginger-garlic sauce.
  • Crispy Tofu Katsu (V) Panko-breaded tofu planks fried golden, served with savory Bulldog sauce and sesame cabbage.
Sides
  • Smashed Cucumber Salad Cucumbers smashed to absorb sauce in garlic, chili oil, and black vinegar.
  • Miso-Butter Corn Ribs Corn cobs quartered lengthwise, roasted, and brushed with savory miso butter.
  • Kimchi & Bacon Fried Rice Day-old jasmine rice wok-tossed with fermented kimchi and bacon fat.
  • Wok-Charred Green Beans Blistered with garlic, ginger, and soy reduction.
  • Sesame-Ginger Sweet Potatoes Roasted wedges glazed with a sticky ginger-soy syrup.
Dessert
  • Miso-Butterscotch Pudding A rich, salty-sweet pudding topped with black sesame brittle.
  • Black Sesame Lava Cake Molten dark chocolate center blended with toasted black sesame paste for a nutty, earthy finish.
Mains
  • Chianti & Fig Braised Short Ribs Beef short ribs pressure-braised in Chianti Classico wine with dried figs and rosemary. Dark, jammy, and incredibly rich.
  • Pork Tenderloin "Porchetta" Lean tenderloin wrapped in pork belly (or pancetta), stuffed with fennel pollen, rosemary, and garlic, roasted until crisp.
  • Nduja Vodka Rigatoni w/ Burrata Spicy Calabrian spreadable pork (Nduja) melted into a vodka cream sauce, tossed with rigatoni, and topped with cold, creamy Burrata cheese.
  • Pistachio-Crusted Salmon (+$) Salmon fillets topped with a Dijon-herb binder and crushed pistachios, baked and served with a saffron cream sauce.
  • Chicken Ballotine "Saltimbocca" Chicken thighs deboned, stuffed with sage and fontina, wrapped in prosciutto, and roasted. Served with a white wine butter jus.
  • Wild Mushroom & Truffle Risotto (V) Arborio rice cooked with porcini dust and white wine, finished with mascarpone and high-quality white truffle oil.
  • Eggplant Involtini (V) Roasted eggplant rolled with lemon-ricotta and herbs, baked in marinara.
Sides
  • Trio Dip Board w/ Baguette Tomato basil bruschetta, olive sundried tomato tapenade, and pistachio thyme whipped ricotta with honey and lemon.
  • Roasted Asparagus Roasted with olive oil, finished with shaved Pecorino Romano and toasted pine nuts.
  • Truffle & Honey Brussels Sprouts Halved sprouts roasted crispy, drizzled with truffle oil and clover honey.
  • Balsamic-Glazed Cipollini Onions Small onions braised in aged balsamic until sweet and jammy.
  • Crispy Polenta Cakes Cornmeal cakes fried golden, topped with a dollop of mushroom ragu.
  • Cannellini Bean Salad Warm white beans, radicchio, rosemary, and garlic oil.
  • Garlic & Herb Focaccia House-made dough, generous olive oil, sea salt.
Dessert
  • Cannoli "Dip" Board A communal board of sweet ricotta cream (chocolate chip/pistachio) surrounded by broken waffle cones, biscotti, and strawberries.
  • Balsamic Strawberry Trifle Balsamic-macerated strawberries layered with mascarpone cream and torn olive oil cake.
Mains
  • Jerk-Smoked Chicken Thighs 24-hour marinade in scotch bonnet and allspice, smoked (or roasted with wood chips) and finished with a guava-jerk glaze.
  • Braised Oxtail "Marmalade" (+$) Oxtails braised until the meat falls off the bone and the sauce reduces to a thick, gelatinous, brown-sugar sticky glaze.
  • Coffee & Cocoa Rubbed Ribeye (+$) Ribeye steaks rubbed with ground Caribbean coffee and cocoa nibs, seared hard, served with a rum-butter sauce.
  • Red Snapper Escovitch (+$) Pan-fried snapper fillets topped with a bright, spicy pickle of onions, carrots, and scotch bonnets.
  • Rum & Molasses Glazed Pork Pork shoulder slow-roasted and finished with a glaze made from dark rum, molasses, and ginger.
  • "Rasta Pasta" w/ Shrimp Seared shrimp tossed in a creamy parmesan sauce infused with jerk seasoning and tricolor bell peppers.
  • Trinidadian Channa & Aloo (V) Chickpeas and potatoes simmered in green seasoning and curry.
Sides
  • Coconut Rice & Peas Kidney beans, coconut milk, thyme, and a whole scotch bonnet pepper (for aroma, not heat).
  • Mango & Jicama Slaw Crunchy jicama and sweet mango in a lime-cilantro vinaigrette.
  • Sweet Plantains (Maduros) Fried until caramelized and soft.
  • Roasted Sweet Potatoes w/ Hot Honey Dusted with jerk spice and drizzled with chili-infused honey.
  • Caribbean "Macaroni Pie" Baked firm with sharp cheddar and evaporated milk, cut into squares.
Dessert
  • Banana Fritter "Sundae" Warm fried banana fritters served with vanilla bean ice cream, caramel sauce, and crushed peanuts.
  • Lime & Coconut "Cheesecake" Dip A zesty, creamy dip served with graham crackers and tropical fruit slices.