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


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



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



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



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


Dark Chocolate Mousse, Vanilla Filling, Chocolate Genoise

 Chocolate Glaze


Almond, Chocolate, Espresso


Macaroon Cake
Choice of Pistachio, Raspberry, Chocolate or Tiramisu
Flavored Mousse Embedded in a Macaroon Cookie




Puffed Pastry, Raspberry Cream, Fondant



Sugar Almond Crust, Almond Paste


Sugar Cookie Crust, Pastry Cream


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