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-Hors d’oeuvres-

Lobster Ceviche Spoonful with Cantonese-style Ginger-Scallion Dressing


Avocado Coulis Wonton Canapé with Shallot-Garlic Chili-Crisp


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



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


Asian Pear Sorbet with a Honey White Balsamic Bourbon infused Reduction


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


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



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




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



Our Menus are designed for each event

Brunch Buffett

Hayfield Farm Linked Sausage and Bacon


-Smashed New Potatoes Home Fries-

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

-Watermelon Fruit Salad-

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

-French Toast Muffin-

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

-The Greens-

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


Bloody Mary

Kir Royale

Mixed Berry Smoothie


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