29 28 Soups Roasted butternut squash soup, crispy carrot, cinnamon cream, fried sage Fire roasted heirloom tomato bisque, chive oil, Parmesan crisp Cream of mushrooms – black truffle, serrano and leeks Tuscan white bean soup, tomato salata, crispy pancetta Watermelon gazpacho, heirloom tomato, Persian cucumber Salads Farmers salad, grilled artichoke, roasted red peppers, heirloom cherry tomatoes, Manchego cheese, champagne vinaigrette Watermelon salad, smoked feta, roasted almond, arugula, white balsamic vinaigrette Caprese salad, baby arugula, heirloom tomato, fresh mozzarella, basil, balsamic vinaigrette Classico ceasar salad, shaved aged Parmigiano Reggiano, garlic focaccia croutons Plated Lunch All plated lunches include freshly brewed coffee, decaffeinated coffee, organic herbal teas, iced tea and freshly baked rolls and butter. Lunch is served for a maximum of 1 hour. Choice of one soup or salad, one entree and one dessert. Entrees Crispy-Skinned Joyce Farm Chicken Breast 75 Creamy Yukon potatoes, charred petite vegetables, sweet onion jus Seared True North Salmon 82 Wild rice, caramelized fennel and leeks, citrus gremolata Citrus Crusted Florida Grouper 86 Fennel puree, roasted asparagus, salsa verde Grilled Beef Tenderloin 90 Black truffle mashed potato, broccolini, rosemary red wine demi-glace Wild Mushroom Ravioli 68 White asparagus, roasted wild mushrooms, garlic velouté, micro parsley Eggplant Napolitan 65 Heirloom tomatoes, vegan cheese, fire-roasted pepper sauce, basil Plated Desserts Lemon cheesecake, graham cracker oat crumble, lemon curd, cheesecake mousse, raspberry coulis, basil dust Italian orange cake, spiced chocolate, toasted pistachios, chili threads Labneh panna cotta, charred apricot sauce, dried cherries, almond tuile Chocolate olive oil cake, orange caramel, toasted hazelnuts White chocolate and raspberry mousse martini, raspberry dust, mint Plated Lunch servicing groups under 20 guests are subject to a $5 per guest surcharge.
2026_HGH_Banquet_Menu_Jan_to_June
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