Scape Private Dining Plated Menu

Passed Hors d’ oeuvres

• Smoked Salmon Pastrami with lemon confit and chives
• Santa Barbara Shrimp with avocado salsa
• Fresh Oysters select from Kumamoto and Malpeque with mignonette and cocktail sauces
• Chicken Liver Pate with peach preserves and crusty baguette
• Fried Cerignola Olives flash-fried dolce gorgonzola stuffed olives
• Classic American Steak Tartar with parmigiano-reggiano and micro celery
• Maryland Style Crab Cake with caramelized sweet corn
• Cheddar & Bacon served on an apple and potato pancake
  
• Spicy Tuna Tartar with micro arugula and fried capers
• Caprese Salad bocconcini mozzarella, basil, Roma tomato with extra virgin olive oil
• Reuben Sliders corned beef, potato pancake and sauerkraut
  
• Burrata Cheese with extra virgin olive oil and osetra caviar
• Parmesan Crisps with goat cheese mousse
• Buckwheat Blini with roasted sweet peppers and eggplant caviar
  
• Gougère with gruyere cheese
• Pan Seared Scallops with yuzu gazpacho
• Four Cheese Flatbread mozzarella, fontina, goat and parmesan
• Avocado Egg Rolls with poblano-tamarind dipping sauce

Appetizers

• Maryland Style Crab Cake with caramelized sweet corn
• BBQ Shrimp with grits and spicy pepper-butter sauce
• Pan Seared Scallops with vegetable tabbouleh
• Avocado Egg Rolls with poblano-tamarind dipping sauce

Salads

• Chopped House Salad romaine, salami, olives and ricotta salata
• Chilled Asparagus Salad with egg mimosa and watermelon radish

Entrée
All entrée selections are served with ~scape bread service, choice of salad and dessert.

Seafood

• Day Boat Special ~ Chef’s special catch of the day ~ flown in fresh daily
• Pan-Seared Yellow Fin Tuna line caught Yellow fin tuna, sesame crusted with a wasabi-pepper sauce
• Wild King Salmon with lemon & caper, simply seasoned with salt, pepper and extra virgin olive oil served with baby root vegetables

Meat

• Grilled Filet Mignon corn-fed beef filet with marrow gratinée, caramelized onions, Yukon mash and sautéed wild mushrooms
• Steak au Poivre strip steak with potato pancake, crème fraiche & home made applesauce
• Prime Rib of Veal au jus slow roasted veal rib au jus with white corn polenta and roasted

Poultry

• Duck Confit green salt cured confit of long island duck with Brussels sprouts and Dijon crème fraiche
• Chicken Mattone natural hormone-free chicken with potato puree and pine nut gremolata

Pasta

• Spring Pea and Mascarpone Agnolotti stuffed pasta served with shaved proscuitto and tallegio cheese sauce
• Spaghetti & Meatball our giant hand crafted meatball slowly simmered in tomato-basil sauce
• Gnocchi a la Nicoise French style gnocchi with Emmentaler cheese, brown butter, tomatoes and spring vegetables with nicoise olives
• Linguini with Clams white wine sauce and clam stock
• Bucatini Amatriciana garlic, tomatoes, fresh basil, Parmigiano-Reggiano and crispy guanciale
  

Desserts

• Chocolate Pate Venezuelan chocolate, pistachio, Grand Marnier caramel and fresh berries
• “Old School” Banana Cream Pie nutter butter peanut butter crust with fresh bananas and dairy fresh cream
• Passion fruit Crème Brulée cream and passion fruit topped with caramelized sugar and raspberries
  

All prices subject to a 9.741% sales tax and 20% service charge
Menu subject to change
All items are subject to availability if ordered with in 72 hours of event

For more information, please contact:
Caitlin Ware, Corporate Sales Manager  314-361-6944
Lauren Kinsella, Catering and Social Sales Manager  314-361-3690