Dinner Entrées
Minimum 25 | All prices listed are per person
includes
Served with Nelson-Atkins Blend Coffee, Hot Tea & Brewed Iced Tea
Accompaniments
House Wine Available 10 per glass
Entrées
~select one~
Duroc Pork Tenderloin
55
Stuffed with Pancetta, Spinach & Red Wine Soaked Goat Cheese, with Roasted Garlic Mashed Potatoes, Citrus Glazed Green Top Carrots & Caramelized Fuji Apple Pan Jus
New Zealand Rack of Lamb
65
Mascarpone Polenta, Roasted Brussel Sprouts & Shiraz Demi-Glace
Grilled Petit Beef Filet
68
Hollandaise Sauce, Chive Mashed Potatoes, Crispy Shiitake Mushrooms & Grilled Asparagus
Smoked Duck Breast
65
Cherry Wood Smoked Breast of Duck with Shallot-Bacon Roasted Fingerling Potatoes,
Roasted Root Vegetables & Dried Cherry-Cognac Demi-Glace
Caramelized Diver Scallops
65
Champagne Cream, Boursin Cheese Potato Tart, Sweet Corn Succotash
Beef Short Rib
65
Chianti Braised, Farro “Risotto”, Caramelized Pearl Onions & Mushrooms, Glazed Green Top Carrots
Prosciutto Wrapped Chicken Breast
55
Wild Rice Pilaf, Petit Glazed Carrots & Stilton Cream
Pan Seared Scottish Salmon
60
Dusted with Fennel Pollen, Lemon-Mint Cous, Braised Leeks & Champagne Cream
Roasted Portabella Vegetable Stack (V)
45
Portabella Mushrooms, Yellow Squash, Sweet Bell Peppers, Asparagus, Red Onions,
& Fresh Mozzarella with Balsamic Glaze & Vine Ripened Tomato Compote
Porcini Mushroom and White Truffle Ravioli (V)
45
Fresh Herb Butter Sauce and Sautéed Greens
Pan Seared Beef Filet with Crab Cake
78
Beef Filet with Cabernet Demi-Glace, Jumbo Lump Crab Cake with Piquillo Pepper Remoulade,
Porcini Mushroom Potato Gratin, Grilled Asparagus
Petit Filet Mignon & House Smoked and Seared Salmon
78
Smoky Hollandaise, Haricots Verts & Yukon Gold Purée
Petite Rack of Lamb & Diver Scallops
55
Three Bone Rack of Lamb with Shiraz Demi-Glace, Two Jumbo Diver Scallops with Lemon
Chardonnay Cream, Asiago–Herb Potato Tart, Brown Butter Roasted Cauliflower
Petit Filet Mignon & Sea Bass
55
Filet with Roasted Shallot Demi-Glace, Sea Bass with Tarragon-Chive Butter,
Dill Whipped Potatoes & Seasonal Baby Vegetables
Salads
~select one~
All Served with Grissini
Nelson House Salad
Roasted Grape Tomatoes, Sweet Yellow Peppers, Red Onion,
Cucumbers, Garlic Crouton & Balsamic Vinaigrette
Arugula
Blueberries, Roasted Red Peppers, Goat Cheese, Toasted Almonds & Poppy-Citrus Vinaigrette
Saffron Pear
Spring Greens, Saffron Poached Pears, Candied Walnuts,
Gorgonzola Cheese & Roasted Walnut Vinaigrette
Caramelized Brie
Grilled Fruit of the Season, Micro Arugula, Crispy Prosciutto, Aged Balsamic Glaze
DESSERTS
~select one~
Nelson Key Lime Tart
with Raspberry Gel
Lemon Olive Oil Cake
with Lemon Curd, Vanilla Bean Mousse, Candied Citrus and Berry Coulis
Mocha Almond Cream Cake
with Mascarpone Cream and Chocolate Sauce
Blackberry Dark Chocolate Tart
with Bourbon Caramel and Cocoa Nib Brittle
Goat Cheese Cheesecake
with Shortbread Crust, Fruit Compote and Local Honey
Chocolate Coconut Curry Tart
with Coconut Cream and Candied Pecans
