-Hors d’oeuvres-

Lobster Ceviche Spoonful with Cantonese-style Ginger-Scallion Dressing

 

Avocado Coulis Wonton Canapé with Shallot-Garlic Chili-Crisp

-Salad-

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

-Entrée-

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

-Dessert-

Asian Pear Sorbet with a Honey White Balsamic Bourbon infused Reduction

-Appetizer-

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

-Salad-

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

-Entrée-

 

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

 

 

-Dessert-

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

_Drinks_

Bloody Mary

Kir Royale

Mixed Berry Smoothie