Spring- Summer 2021

 

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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

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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

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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

 

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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

 

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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

 

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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

 

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Third Course

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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

 

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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.

 

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Joe Bachman- Executive Chef

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