|
|
Butlered Hor D'Oeuvres
Mini montauk lobster rolls on buttered brioche
Fallen spinach souffle with caramelized onions and sesame
Hudson Valley beef tartare in savory cones with creme fraiche
Potstickers with locally cultivated shiitake mushrooms, wild watercress, baby carrots and thai basil pesto
Montauk Seafood Station
Freshly shucked East End oysters with classic mignonette, cucumber and lime granita
Yellowfin tuna and coconut ceviche with Hot Bread Kitchen Lavash
Blue crab avocado and jalapeno croustade
Fried clams with classic tartar sauce and lemon
Joe's Dairy stuffed rigatoni with julienne summer squash and beets and herbed lemon oil
Honey-soy glazed striped bass with baby bok choy and Hudson Valley mushroom salad
Duck confit gallantine with pickled blackberries, lamb's leaf and toasted ficelle
Sliders Station
Classic beef slider with Katchkie Farm Thunder Pickles and Tumbleweed Cheddar
Grass-fed beef short rib with housemade kimchi
Shoe string fries in mini cups
Miniature macaroni and cheese with Westphalian Ham, gruyere, oven-cured tomatoes, breadcrumbs and thyme
Central Park Picnic
Grilled angus beef flank steak with Katchkie Farm Pickled Ramp Chimichurri
Chicken Kebobs with summer squash and farm tomatoes
Sweet corn succotash with zucchini and fava beans
Katchkie Farm mixed greens with Cato Corner's Hooligan Cheese, Hot Bread Kitchen Croutons and apple cider vinaigrette
A Sweet Finale
Warm homemae beignets
Mini-cupcake "wedding cake": carrot cake, red velvet, banana, chocolate and vanilla
Menu 1:
Polenta Cups with Bbq Short Ribs and Roasted Poblano
Curried Lobster Wontons with Sake Plum Sauce
Burrata Speidini
Chocolate Mole Chicken Empanada
Fall Sampler of Wild Mushroom Potes de Creme
Poached Quail Egg with Frisee and Cassoulet en Croute
Fall Sips of Celeriac Soup with Black Truffle Croutons, Butternut Squash, Cranberry, and Carrot Coulis with Crisp Carrots
Wild leek and Chanterelle Beggars Purse
Poached Pear and NY State Blue Cheese Tartlet with a Walnut pesto and Sherry Gelee
Citrus Dusted Filet Mignon with a Macaire Potato Cake with Sauteed Root Vegetables and Black Truffles
Rack of Lamb with a Butternut Squash Bread Pudding with Haricot Verts and a Chardonnay Demi Glac
Pan Seared Striped Bass over Caramelized Sweet Potato Hash with Sauteed Leeks and Smoked Corn Coulis Garnish and Crispy Fried Leeks
Pan Roasted Black Cod with a Sautee of Berlotti Beans, Late Harvested Tomatoes, Katchkie Micro Mustard Greens, and Cilantro-Jalapeno Oil
Rum Steamed Pudding and Banana Foster with Cinnamon Ice Cream and Caramel Sauce
Deconstructed Campfire S'mores with Spiced Bitter Chocolate Soup, House Made Marshmallows, and Graham Cracker Tuiles
Pumpkin Pear Creme Brule with Raspberry Coulis, Creme Anglaise, Fresh Fruit, and Mint
Ruby Red Grapefruit Fromage Blanc with Pomegranate Raspberry Gelee, Saba Sauce
Beef Carpaccio Spring Rolls
Single Wonton Stacks with Tuna and Ginger dotted with Wasabi Cream
Potato and Wild Leek Pancakes with Smoked Salmon, Sumac, Dill, Creme Fraiche
Cipollini Onion Tartlets, Smoked Paprika, Pickled Wild Leeks, Aged Goat Cheese and Thyme
Vegetabables: Fennel, Baby Carrots, Baby Asparagus, Red & Yellow Bell Peppers, Fines Herbs Dip
Marinated Olives
Dips: Roasted Eggplant Dip, Whipped Artichoke and Parmesan Dip
Assortment of Organic Breads and Toasts
Pan Fried Old Chatham Camembert with Fresh Berry Mustarde
Fresh Katchkie Farm Arugula and Baby Herb Salad
Tuscan Roasted Organic Chicken with Roasted Parsnips, Carrots, Apples, Wild Rice Cakes and Madeira Sauce
Pan Seared Local Stripped Bass with Corn and Black Bean Salad, Roasted Tomatoes, and Avocado Sauce
Dines Farms Filet Mignon with a Fallen Goat Cheese Souffle
Fresh Spring Asparagus and Leek Puree
Roasted Vegetable Terrine with Roasted Beet Root and Tomato Salad
Organic Date Citrus Cake
Pineapple Compote with Pomegranate Sauce
Organic Peach Tart Tatin
Evans Farmhouse Vanilla Ice Cream and Caramel Sauce
Assorted Petit Fours and Cookies