Griffis Faculty Club

Catering and Special Events

Spring Summer 2022

Plated Options

First Course

Torn Burrata, Local Heirloom Tomato, 25 year Aged Balsamic, Rocket Arugula

 

Jumbo Lump Crab Cake, Fennel-Apple Slaw, Dijon Aioli

 

Chilled Jersey Corn Soup, Crème Fraiche, Lobster, Chili Oil

 

Classic Jumbo Shrimp Cocktail

 

Watermelon Salad, Marinated Feta, Sunflower Pesto, Pea Tendrils

 

Heirloom Beet Salad, Labne Yogurt, Toasted Pistachio, Blood Orange, Mint

 

Wild Atlantic Salmon Tartar, Lemon Crème Fraiche, Capers, Pumpernickel Crouton

 

Iceberg Wedge Salad, Gorgonzola, Cucumber, Heirloom Grape Tomato, Watermelon Radish House Made Chive Ranch

 

Cured Lemon Caesar Salad

 

Foie Gras Terrine, Apricot, Pistachio, Brioche Toast Points

 

Smoked Duck Breast, Frisee, Baby Kale, Apricot, Cider Mustard Dressing

 

Baby Arugula, Shaved Artichoke, Pecorino Romano, Walnut Pesto

 

Second Course

Meat:

Grilled NY Strip Steak, Truffle Fingerling Potato, Grilled Asparagus, Red Wine Demi

 

Mexicoke Braised Short Ribs, Harissa Yogurt, Apricot Slaw

 

Lemongrass Grilled Filet of Beef, Vermicelli Salad, Cilantro, Carrot, Thai Chili

 

Char Grilled Skirt Steak, Potato and Goat Cheese Hash, Morel, Asparagus

 

Grilled Venison Chops, Herbed Spaetzli, Toasted Pepitas, Sautéed Escarole

                                                                                                     

Grilled Lamb Loin, Merguez Sausage, Goat Cheese Polenta, Sautéed Kale

 

Crispy Pork Belly, Blueberry Balsamic Glaze, Basmati Rice, Kimchi, Charred Scallion

 

Roast Berkshire Pork Loin, Braised Red Cabbage, Potato Latke, Apple Demi

Poultry:

Grilled Chicken Breast, Artichoke, Tomato Confit, Roasted Fennel, Lemon Confit, Barigoule Sauce

Seared Chicken Breast, Spaghetti Squash, Red Lentil Puree, Mache, Pink Peppercorn 

 

Seared French Chicken Breast, Spring Vegetable Succotash, Lemon-Herb Jus

 

Breaded Chicken Milanese, Watercress, Fennel, Roasted Tomato Vinaigrette

 

Herb Roasted Chicken, Goat Cheese Polenta, Mustard Green, Shallot Jus

 

Pan Roasted Duck Breast, Foie Gras Mousse, Honey Crisp Apple, Frisee

 

Crispy Duck Breast, Jasmine Rice, Pineapple-Red Curry Broth, Kaffir, Charred Scallion

 

Seafood:

Seared Salmon, Toasted Red Quinoa, Roasted Beet, Kale Pesto

Pan Roasted Scallops, Caramelized Sunchoke, Romesco, Micro Arugula

Coriander Crusted Tuna, Heirloom Sweet Potato Puree, Radish-Scallion Salad, Soy-Yuzu

Slow Roasted Halibut, Lobster Arancini, Rainbow Chard, Saffron Aioli

Seared Salmon “Waldorf”, Celery Root Purée, Pickled Grapes, Brown Butter

Seared Striped Bass, Steamed Basmati, Charred Scallion, Mushroom-Coconut Broth

Tuna Poke, Jalapeno, Jersey Corn, Edamame, Spicy Mayo, Wakame Salad

Potato Crusted Salmon, Braised Savoy Cabbage, Crème Fraiche, Roe

Vegetarian:

Grilled Miso Japanese Eggplant, Shiitake Mushroom, Vermicelli Noodle, Cilantro, Scallion

Black Truffle and Pecorino Sacchetti, Aged Balsamic, Baby Arugula

Goat Cheese Ravioli, Summer Squash, Baby Arugula

Wild Mushroom Risotto

Vegan “Beef” Wellington, Impossible Meat, Mushroom Duxelle

Kale and Ricotta Ravioli, Toasted Walnut

Crispy Tofu Poke, Edamame, Wakame, Jersey Corn, Scallion, Spicy Mayo

Stir-fried Asian Vegetables Fried Tofu, Sesame Ginger Soy Sauce

Toasted Farro, Poached Egg, Frisee, Wild Mushroom, Caramelized Shallot

 

Third Course

Individual Cakes:

 

Flourless Chocolate

Chocolate, Butter, Eggs, Sugar

 

Banana Chocolate

Vanilla Genoise, Chocolate Mousse, Banana Mousse

 

Chocolate Mousse

Raspberry, Marcona Almond

 

Frasier

Vanilla Genoise, Strawberries, Vanilla Cream

 

Opera

Almond, Chocolate, Espresso

 

Tiramisu

Napoleon

Puffed Pastry, Raspberry Cream, Fondant

 

Pear

Sugar Almond Crust, Almond Paste

 

Apple

Sugar Cookie Crust, Pastry Cream

 

Mixed Fruit

Sugar Cookie Crust, Almond Paste, Pastry Cream

 

Caramel Fleur de Sel

Sugar Crust, Cream, Butter and Salt

 

Mixed Berry

Sugar Crust, Pastry Cream

 

Chocolate Pecan

Sugar Crust

 

Artisanal Cheese Platter

Soft and Hard Cheeses, Fig Paste, Mixed Nuts

 

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.