04/12/2017
SAMPLE MENUS 2017
Appetizer Selections:
• Parmesan Tuiles, Heirloom Tomato, Tarragon
• Fried Goat Cheese with Pears, Prosciutto and Balsamic Reduction
• Parmesan & Onion Tarts
• Crab & Corn Fritters, Chive Aioli (Spoon or spear)
• Lobster Escabeche, Mango puree (Spoon)
• Lamb Rosemary Skewers, Farmers Market Cherry Tomatoes, Port Reduction
• Pepper Crusted Ahi, Crisp Won Tons, Artichokes, Citrus Oil
• Brioche Toast, Salmon Tartare, Dill Whipped Crème Fraiche, Fried Capers
• Seared Scallops, Mushroom-Saffron Ragu (Spoon)
• Arrancini (Risotto-smoked mozzarella balls), Roasted Red Pepper Coulis, Basil (Spoon or spear)
• Tenderloin of Beef, Crostini, Balsamic Onion Jam, Avalanche Midnight Blue Cheese
• Artichoke bruschetta, fonduta
• Prosciutto, asparagus, shaved parmesan
• Seared Sea Scallop, champagne, leeks & caviar
• Rosemary beef tenderloin skewers with port wine reduction
Salads/Soups Selelctions:
• Watercress,
• Greens, Pear, blue cheese, candied walnuts, sundried cherries, port wine vinaigrette
• Arugula, orange, pomegranate and goat cheese
• Kale, beets, pistachio and goat cheese
• Butternut squash, frisee, gorgonzola & toasted hazelnuts
• Celery root & apple soup
• Wild mushroom soup
• Truffled cauliflower soup
• English pea with crème fraiche soup
Entrée Selections:
• Pan seared sea bass w/ ginger broth, curried rainbow quinoa hash (spinach, roasted butternut squash, pecans)
• Seared Ahi Tuna with Miso Tahini Slaw
• Pan Seared Shrimp with Romesco Sauce, Sauteed Greens and Creamy Grits
• Shrimp with Lemon Pan Sauce, Kale and Crispy Bacon
• Traditional Bouillabaise
• Bucatini Carbonara
• Pan Seared Sea Scallops and Polenta with Sherry Pan Sauce
• Maple Brined grilled pork chop, pear-cherry chutney, sweet potato puree
• Roasted Airline chicken breasts; porcini jus, carrot/parsnip puree, sautéed chard
• Cedar planked salmon with maple glaze & mustard mashed potatoes
• Fennel crusted tuna with artichokes, fennel & citrus oil
• Mustard crusted lamb chops with balsamic jus
• Braised lamb shanks, soft polenta, caramelized Brussel sprouts
• Duck breast, pureed sweet potatoes, lingonberry sauce
• Coq au Vin with Brown Butter Sage Mashed Potatoes
• Braised short ribs, mascarpone mashed potatoes, garlic broccolini
• Veal chops with sage-morrel mushroom sauce
• Double thick pork chops with braised apple-fennel, applejack cream emulsion
• Buffalo prime rib with orange balsamic glaze, midnight blue potato gratin
Vegetarian:
• Sweet & Sour Cucumber Noodles with Soba
• Chickpea and Rosemary Baked Frittata
• Crabless “Crabcakes”
• Assorted Vegetarian Flatbreads
• Quinoa & Kale and Veg Salad
• Greek Quinoa Bowl
• Truffled Parmesan Mousse
• Vegetable Terrine or Lasagna
• 5 Herb Ravioli with Chanterelles and Tomato Coulis
Dessert Selections:
• Ginger-vanilla bean crème brulee
• Peppermint profiteroles with chocolate sauce
• Spiced sugar plum & caramelized apple tartlettes with calvados Sabayon
• White chocolate bread puddings with poached cherries
• Chocolate chestnut torte
• Mascarpone cheesecake with candied pecans & dulce de leche
• Pear-cranberry crisps with cinnamon ice cream
• Gingerbread Cake with maple whipped cream
• Flourless chocolate cake with hazelnuts & brandied cherries
