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
- Pineapple cake with port and macerated cherries and coconut tuille
