
Griffis Faculty Club
Catering and Special Events
Spring- Summer 2021
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, Pea Tendrils, Sunflower Pesto
Heirloom Beet Salad
Labneh Yogurt, Toasted Pistachio, Blood Orange, Mint
Wild Atlantic Salmon Tartar
Capers, Pumpernickel Crouton, Lemon Crème Fraiche
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
Frisée, 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 Spaetzle, Toasted Pepitas, Sauteed Escarole
Grilled Lamb Loin
Merguez Sausage, Goat Cheese Polenta, Sauteed Kale
Crispy Pork Belly
Basmati Rice, Kimchi, Charred Scallion, Blueberry Balsamic Glaze
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, Honeycrisp Apple, Frisée
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
Blistered Shishito, Smoked Fingerlings, Frisée
Blood Orange Reduction
Coriander Crusted Tuna
Hon Shimeji Mushroom, Soy-Sherry Reduction, Bok Choy
Slow Roasted Halibut
Creamy Polenta, Crispy Brussel Sprout Leaves, Wild Mushrooms
Parmesan Emulsion
Seared Salmon “Waldorf”
Celery Root Puree, Pickled Grape, Brown Butter
Seared Striped Bass
Steamed Basmati, Charred Scallion, Mushroom-Coconut Broth
Tuna Poke
Jalapeño, Jersey Corn, Edamame, Spicy Mayo, Wakame Salad
Blackened Jumbo Shrimp
Coconut Cauliflower Purée, Tropical Slaw
Vegetarian
Grilled Miso Japanese Eggplant
Shiitake Mushroom, Vermicelli Noodle, Cilantro, Scallion
Black Truffle and Pecorino Sacchetti
Baby Arugula, Aged Balsamic
Goat Cheese Ravioli
Summer Squash, Baby Arugula
Wild Mushroom Risotto
Black Truffle Cheese Sacchetti
Watercress, Balsamic Reduction
Assorted Vegetable Tempura
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, Frisée, 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
Pear Williams
Vanilla Genoise, Pear William Halves, Vanilla Cream
Vendome
Dark Chocolate Mousse, Vanilla Filling, Chocolate Genoise
Chocolate Glaze
Opera
Almond, Chocolate, Espresso
Macaroon Cake
Choice of Pistachio, Raspberry, Chocolate or Tiramisu
Flavored Mousse Embedded in a Macaroon Cookie
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.
Joe Bachman- Executive Chef
