Spring and Summer
Download our menu as a PDF
← Return to Events
| First Course |
| Please Select One |
| Chilled Cucumber and Dill Soup with Smoked Trout |
| Baby Mixed Greens |
| Crumbled Vermont Goat Cheese, Balsamic Vinaigrette |
| Classic Hearts of Romaine |
| Shaved Parmesan, Caesar Dressing |
| English Pea Risotto |
| Shaved Parmesan |
| Carpaccio of Vine-Ripened Tomato and Mozzarella |
| Aged Balsamic Vinegar |
| Entree Options |
Please Select Two. Exact quantities of each entrée must be
provided three business days prior to your event. |
| Lemon and Garlic-Marinated Cornish Hen |
$38 |
| Sun-Dried Tomato Mashed Potatoes, Thyme-Chicken Jus |
| Slow-Baked Lamb Stew |
$38 |
| Spring Vegetables, Natural Jus |
| Roasted Vegetable Open-Faced Raviolis |
$32 |
| Tomato Pesto Sauce |
| Grilled New York Steak |
$48 |
| Bleu Cheese Mashed Potatoes, Sautéed Spinach, Red Wine Sauce |
| Pan-Roasted Halibut Filet |
$48 |
| Sweet Corn and Fava Bean Fricassee, Lemon Confit |
| Oven-Baked Rainbow Trout |
$44 |
| Braised Star Anise Leeks, Oyster Mushrooms, Ouzo Sauce |
| Oven-Baked Farm-Raised Striped Bass |
$44 |
| Provenç¸al Ratatouille, Bell Pepper Coulis |
| Seared Farm-Raised Tilapia Filet |
$38 |
| Spinach Risotto with Toasted Pine Nuts, Black Olive Sauce |
| Plated Desserts |
| Please Select One |
| Citrus Panna Cotta |
| Anise Butter Cookie, Fresh Red Berry Mash |
| “Five Spice” Scented Mascarpone Tiramisu |
| Chocolate Anglaise |
| Classic Opera Torte |
| Apricot Coulis |
| Tahitian Vanilla Bean Cheesecake |
| Fresh Seasonal Berries |
| Key Lime Custard |
| Toasted Meringue, Strawberry Sauce |
| Caracas Chocolate Crème Brûlée |
| Almond Biscotti |