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    Things We Like – Appetizers

  • Sesame Pecan Chicken Spring Rolls with a Vietnamese Dipping Sauce
    Coconut Mango Shrimp Spring Rolls with a Vietnamese Dipping Sauce
    Sliders – Mini Hamburgers with Vermont White Cheddar, Arugula, Pickles,
    Benton’s Bacon, Sesame Sage
    Espresso spiced Honey rubbed Mini Lamb Chops with Warm Gorgonzola
    Fondue
    Beet Stained Salmon Gravlax Avocado Orange Radish Salsa,
    Extra Virgin Olive Oil
    Proscuitto Parma with Grilled Asparagus and Mustard Crème Sauce
    Crispy Pork or Chicken Dumplings Thai Style with Sambal Ginger Oil
    Sushi – Assorted Rolls, Nigiri, and Sashimi with Wasabi, Soy Sauce, Ponzu
    and Pickled Ginger
    Apple Wood Smoked Salmon Loin with Mustard Honey Parsley Glaze,
    Sun Dried Blueberry Cranberry and Apricot Relish, candied Lemon Zest
    Grilled Shrimp glazed with Sweet Soy with Honeydew Gazpacho
    dipping Sauce, Seared Fennel
    Coriander Mustard dusted Hawaiian Tuna Loin with Arugula Oil,
    garnished with Petite Herbs, Extra Virgin Olive Oil and Potato Crisp
  • Things We Like – Dinner

    Pepper Crusted Prime Rib with Orange Basil Vinaigrette
    and Creamed Garlic Potatoes
    Whole Roasted Beef Tenderloin with Chanterelle and Shittake
    Cream Sauce, Potato Croquettes with Serrano Ham and Gruyere
    Cinnamon Spiced Duck Breast with roasted Figs and Black Grapes
    in a Red Wine Butter Sauce over a Marcona Almond Honey and Sherry Puree
    Roasted Chicken with Apricot glaze, Cinnamon Sugar and Mustard Seed,
    Creamed Vegetable Rice
    Roasted Salmon with Blood Orange Vinaigrette, Roasted Fingerlings, Moroccan Olives,
    Asparagus, Sweet Red Peppers and Red Onions
    Roasted Pork Loin with Mango Puree, Pickled Cucumbers, Arugula Oil, Queso Fresco
    Three Cheese Ravioli with Warm Brown Butter, Torn Herbs, shaved Parmesan
    Artisan Cheese Spread with International Cheese, roasted Balsamic Cherries, Apricot Mostardo,
    Rosemary Spiced Pecans, Marinated Olives, Assorted Breads,Crackers and Seasonal Fruit
    Raw Bar with Oysters on the Half Shell, Steamed Spiced Shrimp, Fennel Fronds, Lemon Zest
    Mussels a la Plancha tossed in a Cilantro Oil
    Little Neck Clams in Oyster White Wine Broth, Horseradish Cocktail Sauce,
    Ponzu, Pear Pepper Rice Wine dipping Sauce

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