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-Hors d’oeuvres-

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Lobster Ceviche Spoonful with Cantonese-style Ginger-Scallion Dressing

 

Avocado Coulis Wonton Canapé with Shallot-Garlic Chili-Crisp

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-Salad-

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Asparagus Ribbons and Sugar Snap Peas with        Watercress, Burrata, and a Sesame Miso          Shallot Vinaigrette with Toasted Pistachios

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-Entrée-

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FUSION SUPREMES DE VOLAILLE

Pan Seared Chicken Breast over a bed of Napa Cabbage and Pickled Daikon Radish. Served with Rice Noodles and a Tonkatsu Spring Onion Pan sauce and Wasabi Micro Greens

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-Dessert-

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Asian Pear Sorbet with a Honey White Balsamic Bourbon infused Reduction

-Appetizer-

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Surf and Turf Bone Marrow Butter Pan Seared Scallop with an Orange Champagne Sabayon Sauce with Pea Shoots and topped with Caviar

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-Salad-

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Composed Caprese Parsley and Chive Oil with a Red Pepper Vinaigrette, Balsamic Glaze, Grape and Cherry Tomatoes, Mozzarella, and Basil

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-Entrée-

 

Orzo Carbonara Orzo Pasta dressed with a Duck Egg Carbonara, Crispy Pancetta, Sweet Peas, and Fresh Ground Black Pepper

 

 

-Dessert-

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Cannoli Tiramisu Lady Fingers, Chocolate Chips, Espresso Coffee, Ricotta, and Whipped Cream

 

 

Our Menus are designed for each event

Brunch Buffett

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Hayfield Farm Linked Sausage and Bacon

 

-Smashed New Potatoes Home Fries-

Boiled and Smashed tossed in EVOO with Rosemary, Thyme, Crisped in the oven

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-Watermelon Fruit Salad-

Watermelon, Kiwi, Strawberries, Blueberries, and Cantaloupe dressed with a light Raspberry Glaze

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-French Toast Muffin-

French Toast Muffin filled with Apple Compote. Topped with Carmel Pecans and Maple Whipped Creme

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-The Greens-

Baby Spinach, Strawberry, and Walnut salad dressed with a Garlic Honey Vinaigrette and Gorgonzola

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_Drinks_

Bloody Mary

Kir Royale

Mixed Berry Smoothie

 

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