Segments: 1:summer-2016-menu, 2:, 3:, 4:, 5:
Summer Catering Menu | Great Performances | Great Performances

Summer Menu

  • Hudson Valley Succotash Tart
  • Tomato Corn Chowder Bite
  • Tuna Poké
  • Food Hall Beef Burger
  • Lobster Slider
  • Summer Melon Mosaic
  • Roasted Corn Panna Cotta
  • Tomatoes Right Now From the Farm
  • Summer Beets with Hudson Valley Red Currant Verjus
  • Szechuan Pepper-Crusted Tuna
  • Pan-Seared Wild Striped Bass with Yellow Pepper Piperade
  • Artichoke Barigoule
  • Grilled Beef Tenderloin with Corn Polenta
  • Wild Rice-Crusted King Salmon
  • Short Rib Paprikash
  • Spring Chocolate Apricot Terrine
  • Blueberry Rhubarb Croustade
  • Lemon Shaker Poppy Seed Cake
  • Blackout Cake Redux
  • Strawberry Crème Fraîche Mousse
  • Tropical Rum Baba
  • Caramelized Peanut Butter Chocolate Tart

Hors D'oeuvres
Hudson Valley Succotash Tart with Sunchoke Puree and Crispy Kale
Tomato Corn Chowder Bite with Air Cracker and Roasted Tomato
Tuna Poké with Soy Furikake and Sesame Tuile
Food Hall Beef Burger with Bacon Jam and Fontina
Lobster Slider with Brioche Bun and Lemon Aioli

First Course
Summer Melon Mosaic with Cantaloupe and Crenshaw Melon, Heirloom Toy Tomatoes, Yellow Watermelon, Persian Cucumbers and Yuzu Vinaigrette
Roasted Corn Panna Cotta with Pickled Cherry Tomatoes, Summer Pole Beans, Crispy Quinoa and Herbs
Tomatoes Right Now From the Farm with Katchkie Peppers and Chiles, Tomato Water, Basil Oil, Herbs and Blossoms
Summer Beets with Hudson Valley Red Currant Verjus, Honey Pickled Grapes, Onions and Savory Granola
Szechuan Pepper-Crusted Tuna with Jicama and Asian Pear, Cucumber-Ginger Juice, Cilantro Oil, Sunflower Sprouts and Greens

Entree
Pan-Seared Wild Striped Bass with Yellow Pepper Piperade, New Potatoes, Fava Beans, Summer Squash and Chive Oil
Artichoke Barigoule with Braised Globe Artichokes, Lentils, Aromatic Vegetables and Quinoa Cake
Grilled Beef Tenderloin with Fresh Corn Polenta, Tomato Gratin and Dandelion Pesto
Wild Rice-Crusted King Salmon with Beets Pureed and Shaved, Turnip, Radish and Turnip Top Pesto
Short Rib Paprikash with Pomme Purée, Katchkie Farm Peppers and Sauteed Spinach
Black Trumpet-Crusted Chicken Breast with Blistered Green Beans, Sauteed Mushrooms,
Charred Corn and Grilled Tomato Ranchera

Dessert
Spring Chocolate Apricot Terrine with Milk Chocolate Sorbet, Apricot and Thyme Coulis
Blueberry Rhubarb Croustade with New England Grape Nut Frozen Custard
Lemon Shaker Poppy Seed Cake with White Chocolate Buttercream and Lemon Pink Peppercorn Marmalade
Blackout Cake Redux with Valrhona Chocolate Cremeux, Malted Milk Chocolate Custard, Katchkie Beet Devil's Food Cake, Blackout Chocolate Glaze, Chocolate Pretzel Crunch and Sugar Beet Gel
Strawberry Crème Fraîche Mousse with Strawberry Balsamic Compote, Almond-Hemp Cake and Crunch Candy Bar
Tropical Rum Baba with Coconut Cremeux, Passion Fruit Reduction and Rum Caviar
Caramelized Peanut Butter Chocolate Tart with Bailey's Crème Anglaise