Fall 2020 4-Course Menu

For 3 Course Choose Either an Appetizer or Appetizer Salad

Appetizer Salads (Choose 1)

Beet Salad
With Feta, Toasted Hazelnuts, Orange Segments & Fennel Tossed in White Balsamic Vinaigrette

Roast Breast of Duck
With Mixed Berry Glaze, Arugula, Radicchio, Pomegranate, & Rainbow Carrots with Red Wine Vinaigrette

Seared Sesame Crusted Tuna
With Cucumber, Radish, Avocado, Edamame, On Baby Greens on Sesame Miso Dressing

Tri Colored Caesar
Romaine & Radicchio Lettuce, Pumpernickel Garlic Croutons, Pancetta Bacon & Homemade Caesar Dressing

Farro & Fig Salad
With Maple Tahini Fig Dressing, Arugula, Candied Walnuts, & Feta Cheese

Warm Goat Cheese Salad
With Baby Kale, Blistered Grapes, Toasted Walnuts, Applewood Smoked Bacon, & Walnut Vinaigrette

Endive & Pear Salad
With Arugula, Candied Pecans, Blue Cheese & White Balsamic Vinaigrette

Kale & Apple Salad
With Pancetta, Candied Pecans, Goat Cheese & Apple Cider Vinaigrette

Shaved Brussel Sprout & Kale Salad
With Candied Pecans, Pomegranate, Verjus Dressing & Truffle Chee

Appetizers (Choose 1)

Tuna Crudo
With Blood Orange, Pickled Shallots, Pickled Cucumber & Spicy Vinaigrette

Brûlée Figs, Serrano Ham, & Burrata
Endive, Marcona Almonds, Balsamic Reduction, Extra Virgin Olive Oil, Italian Sea Salt

Tomato, Fresh Mozzarella, & Prosciutto Di Parma
Extra Virgin Olive Oil, Balsamic Reduction, Italian Herbal Salt, & Basil

Grilled Octopus
With Smoked Potatoes, Radish, Pickled Red Onions, Chilies, Cilantro Pesto & Balsamic Reduction

Vietnamese Spring Roll
With Shrimp & Spicy Peanut Dipping Sauce

Taiwanese Pork Belly Bao
With Pickled Carrots, Cucumbers, Toasted Peanuts & Cilantro

Oysters & Pearls
Brûléed East Coast Oysters Black Garlic Fontina Sauce & Caviar

Salmon Duo
Cured Salmon Belly & Salmon Roe with Tomato Consommé

Italian Meatball
With Fresh Ricotta

Sweet Potato Ravioli
With Brown Butter Sauce, Spiced Pecans & Fried Sage

Lobster Ravioli
With Truffle Cream Sauce

Seafood Bisque
With Burrata, Toasted Croutons, Parmesan Crisp, & Microgreens

Harvest Soup
With Butternut Squash, Apple, Carrots & Spices

Smoked Trout Rillettes
Mache, Salmon Roe & Brioche Toast

Entrée (Choose 1)


Peruvian Chicken
with Grilled Seasonal Vegetables & Aji Sauce

Roasted Airline Chicken Breast
With Wild Mushroom Risotto & Broccoli Rabe

Hearty Stuffed Quail
With Farro, Roasted Mushrooms & Roasted Brussel Sprouts

Buttermilk Fried Half Cornish Hen
With Autumn Succotash & Sweet Potato Puree

Cornish Hen
Served with Wild Rice Pilaf, Haricot Vert & Heirloom Carrots

Pan Roasted Duck Breast
Confit Duck and Mushroom Tart, Parsnip Puree, Sautéed Kale, Pistachio Brittle & Plum Jus


Surf & Turf
Filet Mignon & Lobster Tail Served with Roasted Garlic Mashed Potato & Broccoli Rabe

Seafood Rasta Pasta
Lobster Tail, Shrimp & Crab Legs with Fettuccini in A Spicy Coconut Cream Sauce

Paella De Marsico
A Seafood Lovers Delight, Saffron Infused Seafood Paella
Loaded with Crustaceans and Shellfish Fresh from The Sea


Apple Cider Brined Stuffed Pork Chops
With Apple Butter & Kale on Mashed Sweet Potatoes


Beef Loin with Peppercorn Sauce
With Butternut Squash Puree, & Sautéed Asparagus

Filet Mignon
Exotic Mushrooms, White Onion Puree, Baby Potatoes & Charred Broccoli

Chile Marinated Hanger Steak
With Asparagus, Creamed Corn, Roasted Potatoes & Mojo Verde


Za'taar Spiced Rack of Lamb
Dauphinois Potatoes, Haricot Vert & Heirloom Carrots


Pan-Seared Salmon
With Wild Rice Pilaf & Asparagus with Hollandaise Sauce

Pan Seared Salmon & Shrimp with Cajun Cream Sauce
With Mashed Potato & Spinach

With Lemon, Caper, Tomato & Asparagus Sauce on Roasted Garlic Mashed Potato & Spinach

Miso Glazed Chilean Sea Bass
with Bok Choy & Forbidden Black Rice

Dessert (Choose 1)

Lemon Olive Oil Cake
With Chantilly Cream & Roasted Figs

Sticky Toffee Date Cake
With Toffee Sauce & Vanilla Ice Cream

Smores Pot De Crème
With Graham Cracker Crumb, Chocolate Custard Filling
& Marshmallow Meringue

Southern Bread Pudding
With Candied Pecans & Spicy Bourbon Sauce

Flourless Chocolate Cake
With Whipped Mascarpone Cream & Triple Berry Sauce

Flourless Almond Torte
With Whipped Cream & Fresh Berries

Crème Brûlée
Traditional French Custard with A Crisp Caramel Top
Served with Fresh Berries & Whipped Cream

Deconstructed Black Forest Cake
Chocolate Bread Pudding, Mascarpone Whipped Cream & Fabbri Amarena Cherries

Lemon Mascarpone Cheesecake
With Blueberry Compote

Tres Leche Coconut Cake
Soaked In 3 Milks, Covered in Toasted Coconut, Grilled Pineapples, Dulche De Leche & Tres Leche Ice Cream

Guinness Cast Iron Skillet Brownie
With Whiskey Hazelnut Ice Cream, Burnt Irish Caramel, Chocolate Sauce
& Chocolate Whipped Cream Topped with Dark Cherries

Layers of Mascarpone cheese and
Espresso Soaked Lady Fingers

White Chocolate Panna Cotta
With Balsamic Strawberries

Almond Cream Cake
With toasted Almond Custard

Caramel Pot De Creme
With Caramel Cream Sauce

Cocktail Hour

Assorted Meat & Cheese Platter with Accompainments

Ceviche Tostada ~ Shrimp Ceviche on Crispy Tortillas Chip**
Crab & Avocado Served on Plantain Chips**
Asian Spiced Tuna Tartare Cones, Avocado Crema, Toasted and Black & White Sesame Seeds**
Sweet Potato Fritter with Crème Fraiche & Ginger Tobiko**
Shrimp Shooters with Cocktail Sauce
Barbecue Shrimp Skewers with Sweet Chili Sauce
Mini Crab Cakes with Spicy Remoulade
Pan Seared Sea Scallops served over Mango & Cucumber Gazpacho**
Pan Seared Sea Scallops in Bourbon Cream Sauce**
Seared Tuna with Wasabi and Pickled Cucumber Relish on Wonton Crisp**
Mahi Fish Taco with Mango Relish
Mini Lobster Rolls**
Crab Dip Served with Crostini **
Smoked Salmon Dill Crepe**
Mini Lobster Rolls**
Asian Spiced Salmon Tartare Spoons with Pineapple Salsa
Coconut Shrimp with Mango Dipping Sauce
Seared Ahi Tuna canapé on a sesame cracker with a dollop of wasabi mayonnaise**
Sushi Rice Squares with Spicy Tuna**

Mini Baked Brie en Croute with Bacon Jam
Flatbread with Salami, Caramelized Onions, Arugula, and Goat Cheese
Grilled Flatbread with Prosciutto, Parmesan & Arugula
Slider Burgers with Gorgonzola Cheese & Caramelized Onions**
Mini Carolina BBQ Pulled Pork Sliders
Cumin Spiced Lamb Meatballs Served Mostada Fig Drizzle
BBQ Meatballs
Grilled Polenta with Spicy Marinara and Sausage
Pepperoni Caprese Skewers
Korean Flank Steak Satay with Chimichurri Sauce
Mini Beef Wellington with Creamy Horseradish Sauce
“Lollipop” Lamb Chops with Tarragon Dijon Sauce
Mexican Street Tacos (Your Choice of Carne Asada, Pork Barbacoa, Chicken)
Korean Short-Rib Taco
Buttermilk Fried Chicken & Waffle with Chipotle Syrup
Buttermilk Fried Chicken & Biscuits with Maple Butter
Short Rib Tostada with Pickled Radish & Chipotle Crema
Hudson Valley Foie Gras on Truffle Scented Crostini with Fig Mostada***
Pepper Crusted Tenderloin with Horseradish Cream on Brioche Toast
Grilled Chicken Breast Skewers with Mango Salsa
Mac & Cheese Bites Topped with BBQ Chicken
Toasted Sesame Chicken Bites with Asian Dipping Sauce

Tomato Bisque Shooters with Truffle Grilled Cheese Finger Sandwiches
Fig & Gorgonzola on Crostini
Greek Salad in Cucumber Cups
Stuffed Grape Tomatoes with Olives
Spicy Potato & Pea Samosas with Tamarind & Green Chutney
Stuffed Mushroom with Spinach & Feta
Wild Mushroom Pizzette with Truffle Pecorino
Caprese Tomato Sword With fresh basil, cherry tomatoes, buffalo mozzarella, basil oil, balsamic reduction and black sea salt
Truffle Risotto Ball with Caramelized Tomato Chutney**
Truffle Potato Croquettes
Mesquite Dry Rub Tempeh Satay with Spicy Barbecue Dipping Sauce
Spanakopita (Spinach & Feta Phyllo pastry)
Caramelized Onion & Goat Cheese Tartlet
Spinach & Artichoke Dip Served with Pita Chips
Mexican Style Cheese Dip Served with Tortilla Chips
Sushi Rice Squares with Wakame Salad
Chicken Skewer with Mango Salsa
Loaded Red Bud Potatoes
Truffle Potato Croquette with Soft Boiled Quail
Other Infomation

I would like to take a moment to thank you for the opportunity to put this proposal together for you. I am dedicated to making this dinner a huge success. I pride myself in wonderful food and good service. I wanted to create a menu that was simple yet amazing while using ingredients that are in peak season. I hope this menu is pleasing to you if not you can press on the menu button and send me an with any necessary changes. Looking forward to hearing from you soon. Chef Jaime

Meal for on 01 January 1970