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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