The Diamond

4 course dinner | $63.00 per person (plus tax and gratuity)

This includes the private room charge, custom table setup, full wait staff and a 4-course dinner. Your choice of either an appetizer buffet or plated sit-down appetizers.

First Course

Sit-down plated appetizers: Crab Cake, Smoked Salmon, Lobster Ravioli or Artichoke

or

Appetizer Buffet: Asian Beef Roll-ups, La Quercia Prosciutto and cheese selection, Hot Crab dip and crackers, Sesame seared tuna on tortilla crisps, jumbo shrimp cocktail

Second Course

Caesar salad, Cork salad or the soup of the day with fresh bread.

Third Course

Choose 5 entrees for your guests, from the following choices:

10 oz. Prime Rib, with au jus, horse radish and house smoked mashed potatoes. (Can be prepared gluten free)

Lamb Chops served with seasonal vegetables and Cork potatoes.

Filet Oscar, 8 oz. Filet Mignon topped with crab meat and béarnaise sauce, served with asparagus and mashed potato.

Fresh Fish. The chef will prepare a fresh fish served with seasonal vegetables and a side.

Lobster Ravioli stuffed with lobster, ricotta and parmesan cheese in a tomato parmesan cream sauce with a corn and tomato salsa.

12 oz. Ribeye served with creamed spinach and Cork potatoes.

Sea Scallops in a chili lime butter sauce and served with mashed sweet potato and seared spinach.

Baked Stuffed Chiles. Anaheim chiles stuffed with Monterey Jack cheese, Haystack feta and served with black beans and rice (VEG, GF).

Chef’s Seasonal Vegetarian Platter. For example, quinoa cakes and roasted beets over a bed of mixed greens, with avocado and Greek yogurt (Can be prepared gluten free).

NY Strip served with sautéed mushrooms and mashed potato.

Ahi Tuna. Thick cut, with a ginger soy butter sauce, served with bamboo rice and stir fry vegetables.

Nieman Ranch Pork slow simmered in New Mexican red Chile and stuffed into a roasted Chile with soft polenta and melted Jack cheese.

Bacon Wrapped Filet with a maple bacon and onion compote and blue cheese and served with mashed potatoes and broccoli.

Dessert Course

Affogato, Chocolate Mousse, Crème Brulee, Carrot Cake or Sorbet with fresh berries