Sample Dinner Party

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The culinary team at The Root will customize a menu that suits the season, your tastes and any dietary guidelines.  These are a few examples of menus from previous events we’ve done.  Please note that many dishes are not available year-round, due to seasonality of local ingredients.

Please fill out the form to the right and our catering manager will contact you with more detailed information on menus and pricing.

Course One

Pan Seared Black Truffle Laced Scallop.
Parsnip Mousse. Crème Fraiche. Osetra Caviar.
Trefethen Riesling Dry.  Napa.

Course Two

Champagne Poached Maine Lobster Tail.
Vanilla Bean Fennel Compote.  Blood Orange.  Watercress.
Talbott Kali Hart Chardonnay.  Monterey, California.

Course Three

Classic Steak Tartare.  Grilled Crostini.  Micro Herb.
Belle Glos Pinot Noir ‘Meiomi’.  Sonoma Coast, California.

Course Four

Chestnut Bisque.
Seared Foie Gras Lardon.  Smoked Marcona Almond.  Scallion Oil.
Celani Tenacious Merlot Blend.  Napa.

Intermezzo

Unfiltered Sake Sorbet.  Black Sesame.

Course Five

Smoked Michigan Pork Shoulder & Black Trumpet Mushroom Risotto.
Shaved Pecorino Romano.  Sage Oil.
Ridge ‘East Bench’ Zinfandel.  Sonoma.

Course Six

Crispy Indiana Duck Confit.  Braised Lentils.
Brown Butter & Michigan Maple Emulsion.  Shaved Dragon Carrot Salad.
Chateau Mont-Redon, Chateauneuf-Du-Pape.  France.

Course Seven

Espresso & Spice Chocolate Souffle.
Frangelico Crème Anglaise.  Raspberry Macaron.
Dias Baco Pedro Ximenez Sherry.  Jerez, Spain.

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