- Hors d'Oeuvres TrioHousemade ratatouille with lentil crisp, chilled seafood salad with champagne-citrus dressing, seared beef tenderloin on crostini with chimichurri and manchego cheese
- choice of:
- Lobster BisqueTobiko caviar crème fraîche
- Charred Romaine Caesar SaladOvernight tomato, shaved parmesan, garlic croutons, Caesar dressing
- Vegan Black Bean SoupPlant-based crema
- Add vanilla & butter poached 5-ounce lobster tail, served out of shell - $29. Choice of:
- The Whitney Signature Beef Wellington Entrée*$89.00Center cut filet with mushroom duxelles and Boursin gournay cheese wrapped in puff pastry, with smashed yukon gold potatoes, chef's seasonal vegetables, and peppercorn-brandy cream sauce
- Filet Mignon$99.00Served with smashed yukon gold potatoes & chef's seasonal vegetables. Red wine demi-glace is served with both filet selections
- Seafood Sauté$89.00Scallops, shrimp, and lobster sautéed with seafood broth, baby spinach, toasted orzo
- Chilean Sea Bass$93.00Pan-seared sea bass fillet with shrimp and crab risotto, wilted greens, tomato butter sauce
- Roasted Pork "Osso Buco"$69.0016-ounce pork shank braised in red wine, herbs, and spices, served with smashed yukon gold potatoes and chef's seasonal vegetables
- Duet of Chicken$66.00Herb-roasted Bell & Evan's Breast, Confit Thigh, Roasted Fingerling Potatoes, Haricot Vert and Natural Jus
- Cauliflower "Carnival"$59.00Tri-color cauliflower florets with citrus vinaigrette, served over cauliflower and sun-butter purée, with stewed lentils, wilted greens
- DessertDesserts will be presented by your signature server at the conclusion of your entrée course
- M. Mawby "The Whitney Celebration" Blanc de Blancs, Leelanau PeninsulaHalf Bottle: $45.00Full Bottle: $75.00
- Marenco 'Strev' Moscato d'Asti|$58.00
- Santa Margherita Pinot Grigio, Alto Adige$75.00
- Carmel Road Pinot Noir, Monterey$54.00
- Red Schooner Malbec, Argentina$130.00
- Tenet "The Pundit" Syrah, Walla Walla Valley$61.00
- Duckhorn Cabernet Sauvignon, Napa Valley$161.00