| Calamari and Israeli Cous Cous Salad |
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Artichoke hearts, mint, parsley, red onion, lemon, olive oil, tomato |
| Cold Antipasto |
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Tomatoes, roasted peppers, pepperoncini, ricotta salad, olives, red onion, variety of italian meats dried and cured |
| Spicy Thai Beef Salad |
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Sweet peppers, cilantro |
| Grilled Vegetables and Roasted Cipollini Onion Salad |
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Aged balsamic reduction |
| Smoked Atlantic Salmon |
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Capers, red onions, dill, creme fraiche, lemons, chopped parsley eggs |
| Cantaloupe and Haricot Vert Salad |
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Whole mustard dressing |
| Golden and Ruby Red Tomatoes and Mozzarella |
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Basil pesto, italian dressing |
| Cold Seafood Salad |
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Shrimp, poached salmon, bay scallops, crab claws, lime cilantro vinaigrette |
| Granny Smith Apple |
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Stilton and roasted walnut salad |
| Variety of Raw Vegetables |
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Spinach dip, curry dip , sundried tomato dip |
| Smoked Chicken Salad |
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Mandarin oranges, jicama, scallions and cranberry vinaigrette |
| Mesclun Greens |
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Balsamic emulsion, raspberry dressing, red wine vinaigrette blue cheese crumble, dried cherries |
| Caesar Salad |
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Brioche, croutons, parmesan cheese |
| Assorted Vegetable Sushi Platters |
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Pickled ginger, wasabi, soy sauce |
| Chilled Shrimp |
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Cocktail sauce, lemon, mari rose sauce |
| Smoked White Fish |
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Creamy horseradish sauce |
| Domestic Cheeses |
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Cheddar, provolone, parmesan, brie, saga blue, water biscuits, grapes |
| Individual Fruit Bowls |
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Cantaloupe, honeydew, pineapple, strawberries, blueberries |
| Breads |
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Picholine, olive, ciabatta, mini bagels, parker house rolls, plain croissant, cheese, chocolate, apple and cherry danish |
| Condiments |
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Salted butter, apricot and strawberry preserves, fruit flavored honey |
| White Asparagus Ravioli |
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Wilted spinach, bucherondin goat cheese, local spring peas, pancetta and brown butter cream |
| Seared Sea Scallops |
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Halibut brandade, shaved fennel, market beet salad, orange vinaigrette |
| Hudson Valley Foie Gras Two-Ways |
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Pan seared and pressed foie terrine, cardamom brioche, New York State sugared apples and black currant $10.00 supplement |
| House Brined Berkshire Pork Belly |
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Sweet onion and port wine potato puree, pomegranate mint relish, citrus cascabel jus |
| Onion Soup Manhattan Style |
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Served with rustic croustade of gruyere, parmesan and swiss |
| Scrambled Eggs |
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| Eggs Hollandaise |
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Peameal bacon |
| Maple Pepper Bacon, English Breakfast Sausage |
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| Red Skin Home Fried Potatoes |
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Onion, peppers, parsley |
| Crunchy French Style Brioche Toast |
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Warm maple butter, and berry compote |
| Heirloom Tomato Salad |
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New york farmed greens, organic tomato, coach farm goat cheese, apple walnut vinaigrette |
| Chelsea Market Shrimp |
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Avocado salad topped with tomato served with cocktail sauce |
| Trio of Tuna Tartare |
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Sweet jalapeno ginger, tobiko aioli with rayu oil, white soy mushroom |
| Caesar Salad |
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Parmesan crisp, brioche thyme croutons, farmers market romaine, creamy garlic dressing |
| Hampton Bay Crab Salad |
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Granny smith apple, avocado, jellied tomato essence, tarragon infused cream $7.00 supplement |
| Pan Roasted Breast of Chicken Grand Mere |
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| Long Island Duck Leg Confit |
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Ny apple bread stuffing, sour cherry pan jus |
| Fennel Crusted Atlantic Salmon |
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Remoulade sauce |
| Cheese Agnelotti Pasta |
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Wild mushroom and porcini sauce |
| Garlic Whipped Potatoes |
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| Gratin of Potatoes |
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| Basmati Rice |
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Roasted pistachios, sundried cherries |
| Seasonal Vegetable Medley |
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Herb butter |
| Pan Seared Atlantic Salmon |
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Potato mousseline, sauteed spinach, saratoga spring vegetables |
| Filet Mignon |
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Emerald valley asparagus, potato gratinee and thyme jus deshelled lobster tail upgrade $30.00 supplement |
| Grilled New York Ribeye Steak |
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Briar hill potato terrine with truffle oil, crispy shallots, wild bean and cilantro corn succotash |
| Ginger Glazed Sea Bass |
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Bulgur wheat salad with lentils, caramelized onion, baby bok choy, sherry broth |
| Rack of Lamb |
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Garlic roasted eggplant, broiled leek with cilantro mash, mint yogurt, rosemary lamb jus |
| Chesapeake Bay Mussels |
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Tarragon aioli, lemon-garlic butter croustades for dipping |
| Roasted Meyer Lemon Chicken |
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Artichoke brioche pudding, carrot parsnip hash, jansal valley honey and lemon jus |
| Seared Whole Grain Tempeh |
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Potato pea ragout, cashew coconut sauce and coriander yogurt |
| Baked Strozzapreti Pasta |
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Cannellini beans, rosemary pangratta, baby spinach, sauce reggiano |
| Omlet Station |
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Egg description: Diced ham, peppers, onions tomatoes, shrimp, wild mushrooms cheddar, mozzarella, chives, fresh herbs |
| Roasted Fingerling Potatoes |
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Leeks, farmed root vegetables |
| Pan Seared Foraged Mushrooms |
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Garden herbs |
| New York Farmed Potatoes Gratin Style |
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Parmesan |
| Emerald Valley Asparagus |
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Chive aioli |
| Market Fresh Green Beans |
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Rosemary hollandaise |
| Buttermilk Crushed Potatoes |
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Garlic, sour cream and chives |
| Roasted Steamship of Beef |
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Wild mushroom, madeira jus |
| Salted Vanilla Caramel Milk Chocolate Slice |
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Creme fraiche ice cream and toffee dust |
| Creme Brulee with Banana Sticky Pudding |
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Coconut ice cream |
| Soft Center Chocolate Cake |
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Butterscotch ice cream |
| Homemade Cheesecake |
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White chocolate dipped strawberry |
| Warm New York State Apple Tart and Apple Croquette |
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Vanilla bean ice cream and reduced caramel sauce |
| Chocolate Choux Buns |
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Passion fruit ice cream |
| Ice Cream Plate |
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| Artisan Cheese Plate |
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| Chocolate Fountain |
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Dipping strawberries, apricots, marshmallows, pretzel sticks |
| New York Cheesecake |
|
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| Pecan Tart |
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| Pear Frangipane |
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| Chocolate Hazelnut Mousse |
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| Mango Mousse |
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| Key Lime Tarts |
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| Profiteroles |
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| Fresh Fruit Strips |
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| Apple Strudel |
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| German Chocolate Cake |
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| Carrot Walnut Cake |
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| Baked Chocolate Mousse |
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| Tiramisu In A Cup |
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| Assorted Home Baked Cookies |
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| Orange Juice |
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| Coffee |
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| Tea |
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