Sample Summer Menu

Hors d’Oeuvres Display Stations

Mixed Grill Station
Maine shrimp in sambuca rosemary marinade, Misty Knoll chicken with tarragon pistachio pesto;
Greenleaf Farm peaches with maple cumin glaze; presented with corn relish, chile sauce and lemon parsley cream

Butlered Hors d’Oeuvres

Chilled honey dew shooter with organic mint and Polar ginger ale
BBQ grilled chicken and mini onion roll
Lime marinated chicken skewers with avocado cream
Niman Ranch beef tenderloin skewers with bourbon and molasses marinade
Rum cured Northeast Oceans salmon gravlax with endive and watermelon salad dressed with
mustard mango drizzle
Plantain torte with creamy silantro tofu, tropical fruit and tomato salsa and lime aioli
Wards Berry Farm strawberries filled with brie

Salad

Satsuma mandarin oranges, avocados, chile toasted cashews, shredded daikon and carrot citrus ginger vinaigrette

Entrée

Garlic, paprika and sea salt pomme frites with haricots verts, mustard and chervil
Misty Knoll chicken with stuffed Morels lobster and champagne sauce
Robia Farm veal cheek with cumin and red mustard and basmati, pineapple, golden raisin salad
Eggplant and potato “cannelloni” with wilted spinach and cardamom carrot juice

Dessert