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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
Tomato Tarte Tatin with Goat Cheese Quenelle
Baby Frisee Salad and Cool Basil Oil
Wild leek and Chanterelle Beggars Purse
Anna potatoes and Wild Mache with Black Truffle Vinaigrette
Poached Pear and NY State Blue Cheese Tartlet
with a Walnut pesto and Sherry Gelee
Citrus Dusted Filet Mignon with a Macaire Potato Cake
Sauteed Root Vegetables and Black Truffles
Pan Seared Veal Loin
Creamed Spinach and Porcini Mushrooms, White Polenta Cake, and a Pinot Noir Reduction
Rack of Lamb with a Butternut Squash Bread Pudding
Haricot Verts and a Chardonnay Demi Glac
Pan Seared Striped Bass over Caramelized Sweet Potato Hash
Sauteed Leeks and Smoked Corn Coulis Garnish with 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
Cinnamon Ice Cream and Caramel Sauce
Deconstructed Campfire S'mores
Spiced Bitter Chocolate Soup, House Made Marshmallows, and Graham Cracker Tuiles
Pumpkin Pear Creme Brule
Raspberry Coulis, Creme Anglaise, Fresh Fruit, and Mint
Ruby Red Grapefruit Fromage Blanc
Pomegranate Raspberry Gelee, Saba Sauce
Beef Carpaccio Spring Rolls
Pulled Chicken and Rosemary on Apple Crisp
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
Fennel, Baby Carrots, Baby Asparagus, Red & Yellow Bell Peppers, Fines Herbs Dip
Marinated Olives
Roasted Eggplant Dip
Whipped Artichoke & Parmesan Dip
Cascading Grapes
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
