Plated Options

Appetizers:

Sea Scallop Shrimp Ceviche

Sweet Corn Red Pepper Onion Cilantro, Shaved Cucumber Ribbons

Wasabi Hollandaise Glazed Baked Oysters, Fresh Sorrel Bed

Torched Hamachi Jalapeño “Tataki”

Nori Sticky Rice Pancake, Yuzu Ponzu Sauce

Tomato Goat Cheese Leek Tarte

Fine Virgin Olive Drizzle, Parmesan Lace Crumble

Crab Filled Avocado

Cilantro Roasted Corn Lime Mayonnaise, Bibb Lettuce Cup

Beef Tartare

Shallot Lemon Oil Drizzle, Chives, Sour Dough Toast Points

Roast Quail

Potato Nest, Truffle Sauce

Caesar Salad

Parmesan Tuille, Roquefort Flan

Iceberg Lettuce Wedge

Bacon Lardons, Candied Pecans, Blue Cheese Dressing

Boston Lettuce

Heirloom Grape Tomatoes, Fresh Mozzarella, Aged Balsamic, Pine Nut Pesto

Tossed Seasonal Greens

Mini Cucumber, Bermuda Onion, Tri Colored Tomato, Balsamic Vinaigrette

Frisee

Poached Egg, Applewood Bacon Bits, Vidalia Onion Dressing

Entrees:

Meat

Roast NY Strip Loin

Herb Roasted Fingerling Potatoes, Sauteed French Green Beans, Natural Pan Gravy

Stir Fried Beef Tenderloin Cubes

Mung Beans, Tofu, Shiitake, Jasmine Scented Rice, Hoisin Sauce

Red Wine Braised Beef Short Rib

Poached Leeks, Sweet Corn Soufflé

Veal Medallions

Truffle Laced Yukon Gold Potato Puree, Glazed Baby Carrots, Morrel Cream Sauce

Roast Rack of Spring Lamb

Buttered Sweet Peas, Roast Jerusalem Artichoke, Minted Red Bordeaux Sauce

Panko Crusted Double Pork Chop

Steamed Ginger Soy Baby Bok Choy, Roast Scalloped Purple Yam, Maitake “Sauce Chasseur”

Pressed Boneless Free-Range Chicken au Jus

Crispy Multicolored Potato, Patty Pan Squash

Breaded Chicken Paillard

Raclette, Lettuce, Tomato Confit, Apple Cider Vinaigrette

Poached French Cut Chicken Breast

Spinach Fettuccini, Sherried Mushroom Cream Sauce

Grilled French Cut Chicken Breast

Potato Gnocchi, Steamed Pea Tendrils, Brie Puddle

Miso Honey Glazed Hudson Valley Duck Breast

Udon Noodles, Brussels Sprout Leaves, Wasabi Dashi Broth

Crispy Roast Duck

Citron Laced Wild Rice, Asparagus Hollandaise, Griffis Bee’s Honey Gastrique

Seared Farro Island Salmon Fillet

Steamed “Chateau Potato”, Sugar Snap Peas, Lemon Caper Beurre Blanc

Baked Salmon

 Sorrel Mousse, Polenta Crescents, Red Pepper Beurre Blanc

Grilled Swordfish

Shredded Potato Wedge, Braised Tuscan Kale, Anchovy Yuzu Lemon Butter

Crispy Maguro Tuna Roll

Seaweed Salad, Ginger Soy Mirin Glaze

Monkfish Fritters

Rice Pilaf, Batter Coated Squash Blossoms, Leek Butter Sauce

Lobster Risotto

Sliced Artichoke Bottoms, Piquillo Peppers

Vegetarian

White Pizza

Apple Herb Brie, Fresh Basil Chiffonade

Seared Egg Dipped Tofu Medallions

Sauteed Spinach, Lemon White Wine Butter Sauce

House Made Egg Yolk Ravioli

Brown Butter Sage Sauce

Sauteed Japanese Eggplant

Grilled Tofu, Miso Ginger Mirin Reduction

Rotini Pasta

Baby Zucchini, Red Tomato Confit, Roasted Garlic Olive Oil, Shaved Parmesan de Parma

 Crushed Red Pepper Flakes

Desserts

Seasonal Fruit Tart

Danish Almond Blueberry Tart

Strawberry Short Cake

Flourless Chocolate Cake

Tiramisu

Opera Cake

Chocolate Mocha Almond Layer

Eclairs

Crème Brulée

Cost per person is $70.00 for lunch (11am-3pm)

Cost per person is $80.00 for dinner (4pm-9pm)

The cost per person is based on one (1) item selection from each course listed above.

An additional appetizer, entrée and/or dessert option

may be selected at an additional cost of $5.00 per person per selection.

Each meal is accompanied by coffee and tea service.

Wine may be added to any meal package for an additional cost.

Alternate seasonal desserts and entrée selections

and customized menus available upon request.