Griffis Faculty Club

Catering and Special Events

Fall Winter 2019

 

First Course

Torn Burrata, Pear, Butternut, 25 year Aged Balsamic, Rocket Arugula

Peekytoe Crab Cake, Winter Citrus Salad, Aleppo Pepper Aioli

Roasted Butternut Squash Soup, Spiced Crème Fraiche, Toasted Pumpkin Seed, Tarragon

Seared Yellow Fin Tuna, Citrus Beets, Smoked Chili Aioli, Wonton Crisps

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

Autumn Vegetable Tart, Lemon Goat Cheese, Aged Balsamic, Herb Puree, Arugula

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

Baby Arugula, Radicchio, Pickled Grape, Pine Nut, Feta, Roasted Shallot Dressing

 

Second Course

Meat:

Grilled NY Strip Steak, Truffle Fingerling Potato, Asiago Creamed Spinach, Red Wine Demi

Szechuan Braised Short Rib, Cornbread Puree, Mustard Green, Radish

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

Grilled Beef Tenderloin, Truffle Potato Gratin, Rainbow Chard, Thyme Demi

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

Grilled Lamb Loin, Red Cabbage Slaw, Hazelnuts, Lemon

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

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

Poultry:

Roast Chicken, Savory Deconstructed “Pumpkin Pie”, Whipped Ricotta, Lemongrass Cranberry Sauce

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

Seared French Chicken Breast, Truffle Celery Root Purée, Shaved Brussel Sprouts, Lemon-Herb Jus

Herb Roasted Chicken, Winter Squash Risotto, Parsley Purée

Herb Roasted Chicken, Polenta Fries, Goat Cheese Fondue, Sautéed Spinach, Shallot Jus

Pan Roasted Duck Breast, Foie Gras Mousse, Honeycrisp 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

Butternut Squash Ravioli, Fried Sage, Pecorino Romano

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

Fraisier

Vanilla Genoise, Strawberries, Vanilla Cream

Vendome

Dark Chocolate Mousse, Vanilla Filling, Chocolate Genoise, Chocolate Glaze

Opera

Almond, Chocolate, Espresso

Tiramisu

Napoleon

Puffed Pastry, Raspberry Cream, Fondant

Tarts:

Pear

Sugar Almond Crust, Almond Paste

Apple

Sugar Cookie Crust, Pastry Cream

Pumpkin

Sugar Crust, Almond Cream, Rum

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

Crème Brulée

 

Cost per person is $60.00 for lunch (11am-3pm)

Cost per person is $70.00 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.

 

 

 

 

Joseph Bachman- Executive Chef