Appetizers

Platters of Galette de Crab et Hommard, Jumbo Diver Scallops,
Greek Flat Bread, Flavors of the Mediterranean and Chicken Briouat.

Choice of Salad

Tega Hills Farm Mixed Greens Salad

With a pistachio touile and goat cheese boursion,
roasted tomatoes and a banyuls vinaigrette.

Poached Pear and Baby Arugula Salad

With spiced walnuts, Gorgonzola dolce and a Chianti reduction. 

Mediterranean Salad

Chopped romaine and crisp vegetables with olives, peppadew peppers and
quail eggs tossed with a creamy lemon parmesan dressing and
served with crisp herb lavash.

Choice of Entree

Beef Tenderloin ala Blue
Pan seared and topped with creamy gorgonzola dolce and sweet onion marmalade.
Served with a pancetta and spring pea risotto.   

Duo of Wild Boar: Italy  
Grilled tenderloin and crepinette of shoulder braised with porcini mushrooms over chestnut risotto.  Served with rainbow Swiss chard and huckleberry marmalade.

Alaskan Halibut  

Pan seared and served with a sweet corn and littleneck clam soubise, sauteed baby spinach and pomme fondant. Toppend with a truffled corn and arugula salad.  

 
Jumbo Scallops
Pan seared over a warm new potato, pancetta and spring asparagus salad
 finished with crisp veal sweetbreads and a Dijon veal jus.

NY Strip Steak 
Crushed Yokon Gold Potatoes, arugula and shaved Pecorino
salad with a caramelized shallot jus.

Mediterranean Cheese Selection Course

 

 Choice of Dessert

Pistachio and Roasted Pear Baklava

with Cardamon and Saffron Mascarpone.

Trio of Custards
Mango Panna Cotta,  Banana Crème Brulee, Coconut Creme Caramel.

Blueberry Cheesecake
With Lemon Crust and Ginger Honey 

Chocolate Truffle Cake
Served with raspberry sauce.

$75 per person (Tax and gratuity not included)

Guest makes salad, entree & dessert choices the evening of the event.