Griffis Faculty Club

Catering and Special Events

Fall Winter 2020

 

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, Labneh 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 Spätzle, 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 Puree, Shaved Brussel Sprouts, Lemon-Herb Jus

 

Herb Roasted Chicken, Winter Squash Risotto, Parsley Puree

 

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 Puree, Pickled Grape, 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

 

Veggie “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

 

Pear William’s

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

Walter Revels- Assistant Chef