PRIVATE DINING DINNER MENU
PASSED PLATES-CHOOSE 1-3
Lobster Scallion “Shooters” 3.50
Cured Salmon with Lemon Mascarpone 3
Jumbo Lump Crab - Avocado Wontons 3.50
Kobe Beef Carpaccio with Shallot – Black Pepper Vinaigrette 3.50
Foie Gras with Apple – Pear Chutney and Toasted Brioche 4.00
Seared Diver Sea Scallops Spoons with Marinated Tomatoes and Asparagus 3.00
Ahi Tuna Tartar on Crispy Taro Root Chips and Tangerine - Ginger Sauce 3.00
Pepper Seared Buffalo Tenderloin with Lemon - Basil Cream and Toasted Sourdough 3.00
Maytag Blue Cheese and Apple Smoked Bacon Quiche 3.00
Spicy Beef Guisado Cones with Cotija Cheese and Mango 3.00
Sushi Canapes: Vegetable Roll Topped with Tuna, Yellowtail, Salmon and Crab 3.50
Wild Mushroom Crostini with White Truffle Oil 2.50
DINNER MENU ONE
$65.00 PER PERSON PLUS
20% SERVICE CHARGE AND 8.25% SALES TAX
SALADS-CHOOSE 1
Wild Arugula, Prosciutto, Polenta Croutons,
Candy Striped Beets, Lemon Basil Vinaigrette
Baby Spinach, Fried Hog Island Oysters,
Fuji Apples, Gorgonzola, White Balsamic Vinaigrette
Mixed Field Green Salad, Grilled Mushrooms, Roasted Shallot Dressing
Abacus Style Caesar Salad
BIG PLATES-CHOOSE 2
Rosemary Grilled Chicken Breast, Gold Chanterelles,
Baby Brocolini, Red Potatoes, Dry Sack Sherry Sauce
Braised Kobe Beef Short Ribs, Sweet Potato Ravioli,
Baby Spinach, Ice Wine- Port Sauce
($5 upcharge per person)
Seared Colorado Lamb Loin, Wild Mushroom Risotto,
Grilled Leeks, Merlot Reduction
($5 upcharge per person)
Grilled Beef Tenderloin, Truffle Whipped Potatoes,
Mixed Baby Vegetables, Red Wine Butter
Confit Pork Tenderloin, Creamy Polenta,
Baby Leeks, Tomatoes, Marsala Demi
Bacon Wrapped Jumbo Shrimp, White Cheddar Whipped Potatoes,
Grilled Asparagus, Tomato Butter
Grilled Wild King Salmon, House Made Basil Gnocchi,
Root Vegetables, Lobster-Chardonnay Sauce
Grilled Corvina Sea Bass, Jalapeno Jack Cheese Grits,
Jicama Slaw, Key Lime Sauce
Seared Diver Sea Scallops, Texas Sweet Corn Ravioli,
White Asparagus, Champagne Butter
Seared Nova Scotia Halibut, Spinach-Artichoke Angolotti,
Truffle Mushroom Sauce
SWEET PLATES-CHOOSE 1
“Choco-Maca-Coconut”
Scharffen Berger Chocolate and Macadamia Tart,
Fresh Pineapple Caramel, Toasted Coconut Creme
“Twist ‘O Lemon”
Lemon-Poppy Seed-Sweet Cream Shortcake,
Seasonal Berry Compote, Lemon-Mint Chiboust
“Crunchy-Creamy-Yummy”
Nutella-Chocolate Mousse Napoleon,
Fresh Raspberries and Raspberry Coulis
“Peaches and Cream”
Very Light Peach and Crème Fraiche Panna Cotta,
Peach-Balsamic Puree, Gingersnap Biscotti
“Brownie Goodness”
Valrhona Glazed Chocolate Brownie Tart, Brown Sugar Pecan Crust,
Espresso Caramel, Mascarpone Whipped Cream
“Sticky Pineapple-Banana”
Delicious Upside-Down Pineapple-Banana Cake,
Madagascar Vanilla Bean Cream Anglaise
DINNER MENU TWO
$75.00 PER PERSON PLUS
20% SERVICE CHARGE AND 8.25% SALES TAX
SMALL PLATES-CHOOSE 1
Black Truffle Risotto, Rock Shrimp, Tiny Tomatoes, Citrus Brown Butter
Jumbo Lump Crab Cake, Apple Smoked Bacon, Scallions, Corn Sauce
Seared Kobe Tenderloin, Foie Gras Ravioli, Spiced Asian Pear Broth
Soy Glazed Duck Breast, Ginger Sweet Potatoes, Spicy Pomegranate Sauce
SALADS-CHOOSE 1
Wild Arugula, Prosciutto, Polenta Croutons,
Candy Striped Beets, Lemon Basil Vinaigrette
Baby Spinach, Fried Hog Island Oysters,
Fuji Apples, Gorgonzola, White Balsamic Vinaigrette
Mixed Field Green Salad, Grilled Mushrooms, Roasted Shallot Dressing
Abacus Style Caesar Salad
BIG PLATES-CHOOSE 2
Rosemary Grilled Chicken Breast, Gold Chanterelles,
Baby Brocolini, Red Potatoes, Dry Sack Sherry Sauce
Braised Kobe Beef Short Ribs, Sweet Potato Ravioli,
Baby Spinach, Ice Wine- Port Sauce
($5 upcharge per person)
Seared Colorado Lamb Loin, Wild Mushroom Risotto,
Grilled Leeks, Merlot Reduction
($5 upcharge per person)
Grilled Beef Tenderloin, Truffle Whipped Potatoes,
Mixed Baby Vegetables, Red Wine Butter
Confit Pork Tenderloin, Creamy Polenta,
Baby Leeks, Tomatoes, Marsala Demi
Bacon Wrapped Jumbo Shrimp, White Cheddar Whipped Potatoes,
Grilled Asparagus, Tomato Butter
Grilled Wild King Salmon, House Made Basil Gnocchi,
Root Vegetables, Lobster-Chardonnay Sauce
Grilled Corvina Sea Bass, Jalapeno Jack Cheese Grits,
Jicama Slaw, Key Lime Sauce
Seared Diver Sea Scallops, Texas Sweet Corn Ravioli,
White Asparagus, Champagne Butter
Seared Nova Scotia Halibut, Spinach-Artichoke Angolotti,
Truffle Mushroom Sauce
SWEET PLATES-CHOOSE 1
“Choco-Maca-Coconut”
Scharffen Berger Chocolate and Macadamia Tart,
Fresh Pineapple Caramel, Toasted Coconut Creme
“Twist ‘O Lemon”
Lemon-Poppy Seed-Sweet Cream Shortcake,
Seasonal Berry Compote, Lemon-Mint Chiboust
“Crunchy-Creamy-Yummy”
Nutella-Chocolate Mousse Napoleon,
Fresh Raspberries and Raspberry Coulis
“Peaches and Cream”
Very Light Peach and Crème Fraiche Panna Cotta,
Peach-Balsamic Puree, Gingersnap Biscotti
“Brownie Goodness”
Valrhona Glazed Chocolate Brownie Tart, Brown Sugar Pecan Crust,
Espresso Caramel, Mascarpone Whipped Cream
“Sticky Pineapple-Banana”
Delicious Upside-Down Pineapple-Banana Cake,
Madagascar Vanilla Bean Cream Anglaise |
Thank
you for your interest in booking your party at Abacus! I look forward
to making your special party an event to be remembered. I will work
with you personally to arrive at a menu that will suit your needs.
Everyone here at Abacus wants your event to be special. Executive
Chef Kent Rathbun has created a contemporary global menu. Pastry Chef Rick Griggs will create extraordinary desserts and fresh baked bread. Our full
service restaurant has a beautiful dining room perfectly suited for
your private dinner or any occasion. 
