Specialties
The following is a sampling of menu options available. You can choose from the list below to build a full-course meal, or we can design a custom menu to suit your occasion.
Hors d'Oeuvres | First Course / Appetizers | Entrées
Hors d'Oeuvres
- Seared foie gras with caramelized pineapple on brioche
- Warm bellini with caviar, hard boiled egg and sour cream
- Melon and asparagus wrapped with proscuitto
- Cured or smoked salmon on mini potato pancake with dill crème fraiche
- Smoked trout crostini with smashed avocado and ruby red grapefruit
- Duck confit crostini with blackberry and gorgonzola cheese
- Mini bruschetta with saga blue cheese, oven cured tomato and chives
- Pepper seared tenderloin on toast points with horseradish sour cream and capers
- Rice paper summer rolls with shrimp, mango and cilantro
- Barbequed pork taquitos with mole sauce
- Maryland style mini crab cakes with red pepper aioli
- Scallops wrapped in bacon with whole grain mustard sauce
- Bruschetta with herbed goat cheese and sautéed wild mushrooms
- Mini pizza with caramelized butternut squash, pine nuts and asiago cheese
- Spicy andouille sausage in puff pastry squares with whole grained mustard
- Crostini with chicken liver pate, cornichon and apples
- Deviled eggs with beet pickles and fresh herbs
First Course / Appetizers
- Roasted butternut squash soup with seared scallop and nutmeg crème fraiche
- Creamed sunchoke bisque with mussels
- Roasted corn and sweet crab soup with tarragon oil
- Matzah ball soup with rich stock, roasted chicken and vegetables
- Braeburn apple, walnut, blue cheese and fennel salad with endive
- Mixed greens with roasted chiogga beets, warm goat cheese garlic crostini
- Chickory and endive salad with goat cheese, sun dried cherry and duck confit
- Scallops seared with bacon, mustard greens, blacked eyed peas, radish, and dill
- Seared rare tuna with citrus salad, avocado and shaved fennel
- Fried eggplant with cucumber yogurt sauce, lemon marmalade and oregano
- Smoked bluefish pate on pumpernickel toast with chives and jalepeno
- Crispy seared and sliced duck breast with pomegranate, mint and fennel salad
- Fresh mozzarella with basil pesto and heirloom tomatoes
- Cornmeal crusted flounder with pickled okra and watercress aioli
- Prosciutto with champagne mango, fresh mozzarella watercress and tarragon oil
- Creamy sage polenta with duck confit and broccoli rapini
- Red wine risotto with sautéed wild mushrooms and caramelized butternut squash
- Grilled spice crusted lamb and red onion kebob with minted lemon yogurt
- Grilled eggplant, fresh mozzarella and veal bolognaise
Entrées
- Grilled veal chop with winter root vegetable gratin and porcini mushroom marsala sauce
- Roasted rockfish with pecan crust over creamed spinach with caramelized butternut squash
- Roasted halibut with lemon thyme crust, french green lentils, brussel sprouts and burre rouge
- Veal osso bucco braised in white wine, preserved lemon, rosemary and garlic with gremmolata
- Pepper seared new york strip steak with herb roasted beefsteak tomato, Yukon fingerling potatoes, and blue cheese butter
- Crispy seared salmon with minted taboulli salad with chickpeas, lemon yogurt sauce and grilled red onions
- Herb crusted chicken with cornbread stuffing and sautéed lemon green beans
- Seared scallops with whipped sweet potato, proscuitto and cider brown butter
- Braised chicken with olives, dates, fresh thyme and sweet marsala wine with cinnamon cous cous
- Macadamia nut crusted salmon with orange tarragon sauce and coconut whipped yucca
- Grilled baby lamb chops with sautéed chard, mashed potato and gorgonzola demi glace
- Roasted codfish with mussels, fennel, tomato and saffron cream
- Lasagna with spinach ricotta, fresh mozzarella and veal bolognaise sauce
- Sautéed skate in brown butter with roast garlic custard, watercress and champagne grapes