Segments: 1:fall-2017-menu, 2:, 3:, 4:, 5:
Fall 2017 Menu | Great Performances

Fall Menu

  • Korean Chicken Slider
  • Beet Jam Toasty
  • Sesame Yam Sim
  • Wahoo Tartare
  • Lobster Roll
  • Corn Pudding
  • Plantain Fritter
  • Scallion Polenta Cake
  • Potato Cornet
  • Jicama Crudo
  • Spinach and Carrot Terrine
  • Last Vestige Salad
  • Eggplant Chermoula
  • Forest Mushroom Tart
  • Pumpkin Galette
  • Mock Fried Chicken
  • Braised Short Ribs
  • Pan Roasted Porgy Fillet
  • Roast Breast of Guinea Hen
  • Tarpon Springs Drum Fillet
  • Goffle Road Roast Chicken
  • Apple Three Ways
  • Petit Fours
  • Pumpkin Custard
  • Chocolate Walnut Cake
  • Exotic Lime Mousse
  • Tiramisu Trifle

Hors d’Oeuvres
Beet Jam Toasty with Katchkie Beet Jam, Westfield Farms Goat Cheese, Toasted Brioche
Potato Cornet with Portobello Mousse, Sorrel
Corn Pudding with Roast Tomato, Zucchini
Roast Chicken Cobb Salad
Korean Chicken Slider with Gochojing Fried Chicken, Kimchi Slaw, Sriracha Aioli
Plantain Fritter with Cilantro Aioli
Wahoo Tartare in Plantain Cup
Sesame Yam Sim with Harissa Aioli
Lobster Roll on Toasted Bun, with Chives
Scallion Polenta Cake with Ratatouille, Ricotta Salata

First Course
Last Vestige Salad with Gem Lettuce, Pickled Shallots, Cabbage, Zucchini & Squash, Chioggia Beets, Peppers & Tomato, Poblano Cream, Toasted Pumpkin Seeds
Pumpkin Gallet with Roast Pumpkin, Blue Cheese, Thyme & Honey, Treviso & Arugula Salad, Toasted Walnuts
Charred Roots with Feta Cheese Chermoula & Toasted Farro
Jicama Crudo with Grapefruit & Citrus Supremes, Avocado & Pistachios
Spinach & Carrot Terrine with Ginger Carrot Coulis
Forest Mushroom Tart with Truffle Emulsion, Savory Shortbread & Rocket

Entrée
Eggplant Chermoula with Cauliflower Couscous, North African Flavors & Harissa
Mock Fried Chicken with Vegan Green Goddess Dressing, Warm Fingerling Potato Salad
Pan Roast Porgy Fillet with Charred Corn, Farm Greens & Roast Tomato
Tarpon Springs Drum Fillet with Katchkie Farm Ranchera, Preserved Lemon, Picholine Olives, Crispy Fried Purple Potatoes
Roast Breast of Guinea Hen with Local Grape Saba, Warm Grain Salad
Goffle Road Roast Chicken with Olive & Spinach Ragout
Braised Short Ribs with Winter Vegetables & Greens

Plated Dessert
Elder Cordial Mousse with Light Almond Cake, Calamansi Crème
Buñuelo with Cinnamon Crust, Dulce de Leche Custard, Roasted Rhubarb-Berry Compote & Buttermilk Ice Cream
Rice Au Lait with Honey, Red Currant Fluid Gel, Peach Pâte de Fruit
Dark Chocolate Sheba Tart with Praline Cremeux, Candied Hazelnut, Hibiscus Sorbet, Chocolate Mirror Sauce
Apricot - Amaretto Trifle with Lady Finger Cookie, Mascarpone, Sugar Glazed Apricot & Espresso

Petit Fours
Mixed Berry cones
Ricotta- Pistachio Tartlet
Sacher Bar (Apricot Glazed Chocolate Cake)
Rhubarb-Oat Tart
Calamansi (Coconut Flake Bite)