103 West - Sample Menu for Private Event

DINNER MENU

Option One – Set Menu

Please pre-select one appetizer, one salad, one entrée and one dessertto create your custom-designed dinner. We recommend three or more courses for your dining enjoyment.

Option Two – Choice of Two Entrées, Numbers Confirmed in Advance, up to 50 guests:

Please pre-select the two entrées of your choice and provide us with a number of each entrée three business days prior to your dinner. Prices are based on the higher priced entrée selected.

Option Three – Choice of Entrées at the Table, up to 50 guests:

A four-course menu is required. Two pre-selected courses prior to the entrée allow our culinary staff to prepare your entrée à la minute.

Please pre-select one appetizer, one salad, up to three entrées (denoted by **) and one dessert.

Entrées will be served with Chef’s selection of seasonal vegetables and potatoes.

Cost will be based on the higher priced entrée selected. Complimentary menus will be provided for an entrée order.

APPETIZERS

Florida Jumbo Shrimp Cocktail
Hayden Mango Vinaigrette

Duck Trap River Farm Smoked Salmon
Potato Blini, Chives, Lemon Crème Fraîche, Chopped Egg

Moroccan-Spiced Jumbo Shrimp
Cous Cous, Lemon Grass Sambal

Maryland Jumbo Lump Crab Cake
Pommery Lemon Butter Sauce, Micro Celery

Braised Beef Short Rib Ravioli
Hunter Sauce

Goat Cheese and Vidalia Onion Tart
Mâche Salad

Seared Maine Diver Scallops Rockefeller
Hollandaise Glacé

Pano’s Signature Cold Water Baby Lobster Tail
Thin Batter, Flash-Fried, Honey Mustard Sauce

Florida Jumbo Shrimp and Lump Crab Cocktail
Pink Brandy and Traditional Red Cocktail Sauces

Chilled Jumbo Lump Crab Cucumber Cannelloni
Grapefruit Reduction

Fresh Buffalo Mozzarella and Florida Heirloom Tomatoes
Arugula, Basil Pesto Aïoli

Chilled Maine Lobster
Seasonal Melon, Pea Purée, Fennel Salad

SOUPS

Maine Lobster Bisque
Cognac Crème

Chilled Golden Tomato Gazpacho
Focaccia Crouton

Roasted Tomato Bisque
Ciliegine Mozzarella, Basil Pesto

103 West Creamy French Onion Soup
Parmesan Foam

New England Clam Chowder

Roasted Pear and Almond Soup
Goat Cream Cheese Garnish

SALADS

Ashland Farm Greens and Grape Tomatoes
Feta Cheese, Kalamata Croutons, Sherry Olive Oil Vinaigrette

Spinach and Arugula
Balsamic Strawberries, Feta, Sweet and Spicy Almonds, Pommery Vinaigrette

Crispy Vermont Goat Cheese
Roasted Beets, Arugula and Chicory, Aged Sherry Vinaigrette

Boston Bibb Lettuces and Arugula
Goat Cheese Crumble, Fresh Orange, Avocado, Citrus Vinaigrette

103 West “Chopped” Salad
Crispy Romaine Lettuce, Tomatoes, Hearts of Palm, Maytag Blue Cheese, Eggs Sweet Onions, Peppers, Garbanzo Beans, Creamy Basil Dressing

Caesar Salad
Parmesan Reggiano, Brioche Croutons

Iceberg Lettuce Crown and Vine-Ripe Tomatoes
Applewood Smoked Bacon, Chives, Egg, Creamy Buttermilk Dressing

ENTRÉES
Are Complemented with Seasonal Vegetables

Seafood

Slow-Roasted Atlantic Salmon Princess **
Green Asparagus, Hollandaise

Pan-Roasted Florida Grouper ● Gulf Red Snapper ● Alaska Halibut (select one) **
Succotash Medley, Lemon Brown Butter

Pano’s Signature Cold Water Lobster Tails **
Thin Batter, Flash-Fried, Honey Mustard Sauce, Drawn Butter

Roulade of Maine Lemon Sole Filet filled with Jumbo Lump Crab Meat
Shallot Spinach, Champagne Dill Sauce

Sautéed Jumbo Florida Shrimp and Diver Scallops
Lemon-Garlic-Parsley Butter

Steaks, Chops and Chicken

Double Breast of Ashley Farm All-Natural Chicken Filled with Wild Mushrooms
Shallot Spinach, Brandy Cream Sauce

Grilled Lemon-Thyme Ashley Farm All-Natural Chicken Breast **
Brussels Sprouts, Pearl Onions, Bacon Lardon, Thyme Jus

Prime Aged New York Strip, 12 oz.**
Natural Jus

Roasted Rack of Colorado Lamb **
Bordelaise Sauce

Seared Three-Pepper Filet Mignon, 8 oz.
Potato Confit, Caramelized Sweet Onion, Brandied Peppercorn Sauce

Grilled Filet Mignon, 8 oz. **
Wild Mushrooms, Natural Jus

Combination Entrées

Grilled Filet Mignon and Slow-Roasted Atlantic Salmon Gremolata
Natural Jus

Grilled Filet Mignon and Pano’s Signature Cold Water Lobster Tail**
Thin Batter, Flash Fried, Honey Mustard Sauce, Drawn Butter

Grilled Filet Mignon and Wild Mushroom Filled Breast of Chicken
Brandy Cream Sauce

Grilled Filet Mignon and Butter-Poached Jumbo Shrimp**

Grilled Filet Mignon and Seared Diver Scallops
Black Truffle Jus

DESSERTS

Chef Joseph’s Dessert Display
Fruit Tart, Chocolate Éclair, Opera Cake, Chocolate Dipped Strawberry Lemon Meringue Tart, Crème Brûlée, White and Dark Chocolate Mousse Cake

103 West Tiramisu Parfait
Dark chocolate Garnish

Passion Fruit Cake
Cactus Pear Sorbet

103 West Cheesecake
Meyer Lemon ● New York with Berries ● Dark Godiva (select one)

Grand Marnier Soufflé ● Chocolate Soufflé ● Amaretto Soufflé (select one)
Vanilla Anglaise (50 or fewer guests)

Almond Tulip Tuile
Hurst Farm Berries
Chambord Chantilly Cream

Weiss Chocolate Molten Cake
Vanilla Bean Ice Cream

103 West Carrot Cake
Chantilly Cream

103 West Crème Brûlée
Dark Chocolate ● Milk Chocolate ● S’mores ● Classic Vanilla Bean (select one)

Dark Calebaut Chocolate Trio
Chocolate Mousse
Chocolate Crème Brûlée
Chocolate Ice Cream

Tropical Fruit Pavlova
Citrus Coulis

We recommend chilled San Pellegrino or Panna mineral water with your dinner

Menus are seasonal and subject to change. All prices include Pano’s Private Reserve Coffee, Select Teas and variety of BBC breads. All prices are per person. All menu prices are subject to a taxable 20% service charge and 8% sales tax. For smaller parties a minimum $250 Service Charge applies. Prices to be confirmed 30 days prior to the event.

Please inform us of special dietary needs 48 hours before the event. 02/10

DINNER ENHANCEMENTS

RECOMMENDED BY EXECUTIVE CHEF MATT RAINEY

Intermezzo
(Served between appetizer and entrée)

Choose one of the following flavors of Sorbet:
Meyer Lemon, Champagne, Mango, Raspberry

Cheese Course

Sweet Grass Dairy Farm Cheese Collection
A Selection of Three Cheeses, Pecan Ficelle Chips and Quince

Compte de France Cheese
Brioche, Frisée Salad and Applewood Smoked Bacon

St. Nectaire Cheese
Fig Preserve and Multigrain Toast

Mignardises

Assortment of Chocolate Truffles, Pâté de Fruits and Cookies to be served at the time of coffee service

or

White and Dark Chocolate Dipped Strawberries

Café 103 West

Pano’s Private Reserve Coffee Garnished with Crème Chantilly, Lindt Chocolate Shavings and Cinnamon Sticks
(Served family-style at the tables)

Café 103 West and Cordial Bar

Crème Chantilly, Lindt Chocolate Shavings and Cinnamon Sticks Selected Cordials from our Beverage List Pano’s Private Reserve Coffee (Served from a Cordial Cart or Stationary Bar)

Menus are seasonal and subject to change.

All prices include Pano’s Private Reserve Coffee, Select Teas and variety of BBC breads. All prices are per person. All menu prices are subject to a taxable 20% service charge and 8% sales tax. For smaller parties a minimum $250 Service Charge applies. Prices to be confirmed 30 days prior to the event.

Please inform us of special dietary needs 48 hours before the event.

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