
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
