SUMMER MENU:
Passed Appetizers -
- Roasted Figs stuffed with freshly
herbed goat cheese and candied walnuts.
- Seared soy-marinated tuna wrapped in toasted black sesame seeds topped with a mango salsa.
- Fresh farmed organic
shitake mushroom
bruschetta.
Soup -
- Cold summertime almond and cashew cream soup with peeled white grapes.
Salad -
- North Tabor Farm heirloom tomatoes and greens salad with a balsamic reduction.
Entree -
- Seared scallops over a corn and roasted fennel succotash with tarragon oil.
Dessert -
- Peach and blueberry
crostatas with vanilla ice cream.
WINTER MENU:
Soup
- Celery root soup, black truffles, (possibly with poached lobster).
Salad
- Grilled locally farmed mushrooms salad.
Entree
- Seared duck breast, port reduction sauce, roasted beets, pureed parsnips, and topped with beet crisps.
Dessert
- Molten chocolate cake, vanilla ice cream and raspberry puree.
COCKTAIL PARTY HORS D'OEUVRES:
- Mushroom bruschetta.
- Seared beef sirloin with beet aioli and beet greens.
- Tuna tartare in a cucumber bowl.
- Seared tuna wrapped in toasted black sesame seeds with a soy aioli.
- Roasted figs stuffed with herbed goat cheese and candied walnuts.
- Heirloom tomato and chevre petite pizzaladiere.
- Artisan cheese platters with dried fruits, and nuts.
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