
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.
