Jonathan Club WPG - Flipbook - Page 23
Jenna Rose Photography
“I have always looked for the best-in-class
environment to surround myself with, and that
is what brought me to Jonathan Club.
It allows me to bring together my experience
across fine dining, casual dining, and catering,
and translate that into a seamless guest
experience.”
— Executive Chef Andreas Roller
A SAMPLE WEDDING MENU
PASSED HORS D’OEUVRES
STARTER COURSE
ENTRÉE COURSE (choice of)
BLACK TRUFFLE & LEEK TART
mousseline périgueux
COMPRESSED BABY ARUGULA
almonds, dates, fiji apple, manchego,
pistachio oil
MISO-GLAZED CHILEAN SEA BASS
shimeji mushroom, bok choy, okinawa potato
HEIRLOOM TOMATO GAZPACHO (V)
cucumber, basil, adams ranch olive oil
APPETIZER COURSE
SMOKED SALMON CORNETS
crème fraiche, caviar
WAGYU BEEF TARTARE
snake river farms, chive, ricotta salata
PAN-SEARED DAYBOAT SCALLOP
crispy broccolini, parmesan risotto,
shellfish jus
USDA PRIME BLACK ANGUS FILET
truffled potato purée, broccolini, shallotpinot noir sauce
PORCINI & RICOTTA RAVIOLI
parmesan brown butter, sundried tomato
pesto
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