AMUSE BOUCHE
› Fried Baby Artichoke | Spring Garlic Aioli
FIRST COURSE
› Local Burrata | Roasted Heirloom Carrots, Shaved Walnuts, Carrot Top Pesto, Cracklings
SECOND COURSE
› Ricotta Dumplings | Spinach Pesto, Shaved Parmesan
THIRD COURSE
› Pan Roasted Wild Salmon | Herbed Fennel Broth, lemon Confit, Sautéed Spring Vegetables
FOURTH COURSE
› Roasted Statler Chicken Breast | Carrot Mash, Pea Shoots, Bacon Potato Crumble, Jus
FIFTH COURSE
› Vanilla Bean Pavlova | Whipped Mascarpone, Macerated Spring Berries, Candied Pansies
SIXTH COURSE
› Assortment of Mignardise | Chocolate Truffles, Pate de Fruit, Madeleines, French Macarons
AMUSE BOUCHE
› Sweet Corn Soup | Pickled Corn, Crème Fraiche
FIRST COURSE
› Rainbow Beet Salad | Goat Cheese Mousse, Pistachios, Avocado, Blood Orange Vinaigrette
› Warm Popovers | Garden Herb Butter
SECOND COURSE
› Heirloom Tomato Tart | Maplebrook Burrata, Purple Basil, Minus 8 Vinegar
THIRD COURSE
› Pan-Seared Chilean Sea Bass | Sweet Corn Risotto, Lobster Nage, Popcorn Shoots, Bacon Crumble
FOURTH COURSE
› Grass-Fed NY Strip | King Oyster Mushroom Pave, Pea Emulsion, Pan Jus
PLATED DESSERT
› Buttermilk Panna Cotta | Vanilla Poached Peaches & Raspberry Coulis
› Coffee & Donuts | Shot of Espresso, Warm Donut Muffins
PASSED HORS D’OEUVRES
› Crispy Parmesan Risotto Cakes | Shaved Brussel Sprouts, Parmesan, Truffle
› Duck Quesadilla | Duck Confit, Caramelized Onion & Goat Cheese
› Smoked Salmon Tartar | House Made Potato Chip, Crème Fraiche, Dill
› Chicken Pot Pie Bites | Fall Veg, Creamy Veloute, Flaky Pastry Crust
FIRST COURSE
› Frisée Salad | Butternut Squash “Croutons”, Pickled Cranberries, Shaved Gouda & Warm Maple Vinaigrette
› French Point Dinner Rolls | Vermont Creamery Butter
SECOND COURSE
› Risotto Carbonara | Guanciale, Crispy Brussels Sprouts, Parmigiano Reggiano, Confit Egg Yolk
GUEST’S CHOICE OF ENTREE
› Pan-Seared Moulard Duck Breast | House-Made Spätzle, Shiitake Mushrooms, Cinnamon Brown Butter
› Braised Beef Short Rib | Smoked Potatoes, Broccoli Rabe, Jasper Hill Blue Cheese Butter
› Hay Smoked Chicken Breast | “Citizen Cider” Sauce, Roasted Root Veg, Apple Quinoa Crisps
PLATED DESSERT
› Caramel Dipped Poached Pear | Whipped Almond Mascarpone, Vanilla Anglaise
PASSED HORS D’OEUVRES
› Warm Gougères | Thyme & Sea Salt
› Crispy Fingerling Potato | Crème Fraîche & American Sturgeon Caviar
› Oysters Rocky | Blue Point Oysters, Pernod Cream, Spinach, Bacon Panko Crumble
› Caramelized Onion Croquettes | Chorizo Aioli
FIRST COURSE
› Beef Carpaccio | Aged Cheddar, Fresh Horseradish, Confit Egg Yolks, Sourdough Crisps
SECOND COURSE
› Black Tie Scallop | Diver Scallop, Shaved Black Truffle, Puff Pastry, Truffle Cream
PLATED ENTREE (GUESTS CHOICE)
› Misoyaki Glazed Halibut | Sautéed Baby Bok Choy, Coconut Rice
› Salt & Pepper Crusted Filet Mignon | Melted Onions, Roaring 40’s Blue, Potato Parsnip Puree
› Cornbread Stuffed Chicken Breast | Sautéed Wild Mushroom & Creamed Corn
PLATED DESSERT
› Bananas Foster Bread Pudding | Dulce de Leche Bread Pudding, Rum Raisins, Brûléed Bananas, Gelato
