Dinner

Champagne Toast
Four Course Dinner
Specialty Occasion Cake

 

Appetizers

Portobello Mushroom Soup
Roasted Portobello mushrooms with select herbs, sherry wine and tarragon cream

Maryland Style Lump Crab Cake
Chipotle remoulade, pineapple relish, mache greens garni

*Black & White Lobster Ravioli*
Black truffle cream, truffle oil, red and yellow pear tomatoes, petite herb garni

Mascarpone Polenta with Wild Mushroom Ragout
Port wine sauce, caramelized onions, shredded ricotta salatta

Cheese Tortellini
Plum tomato ragout, shredded parmesan cheese and fresh basil

Vegetable Risotto in Vol au Vent
Asparagus, sweet corn, summer peas, bell pepper, grissini sticks, chardonnay butter

*Chilled Shrimp Martini*
Trio of jumbo gulf shrimp with chili cocktail sauce, pineapple salsa and seaweed slaw

*Citrus Poached Salmon with Wasabi Caviar*
Lemon dill crème fraiche, citrus vinaigrette, mache green garni

 

 

 

Salads

 

Cucumber Bouquet of Baby Greens
Red and yellow vine ripened tomato, baby mozzarella, basil oil, grissini sticks

Baby Arugula & Frisee with Blue Cheese
Cucumber wrapped, raspberry vinaigrette, toasted almonds, bread sticks

Portobello Mushroom & Mozzarella
Baby greens with Italian vinaigrette, marinated Portobello cap
vine ripened tomatoes, baby mozzarella

Caesar Salad in a Parmesan Basket
Traditional Caesar dressing, roasted red pepper, garlic croutons and parmesan cheese

Baby Spinach Salad with Pancetta Crisp
Warm smoked bacon-honey vinaigrette, crumbled bleu cheese, endive & radicchio

Three Course Duet

Red Wine Poached Pear & Cucumber Bouquet
Boursin cheese, grissini sticks, baby greens, candied pecans, red wine syrup

Lump Crab Cake & Roasted Corn-Black Bean Salad
Chipotle remoulade, mache greens, pineapple relish

*Lobster Risotto Cake with Parmesan Basket of Baby Greens*
Golden tomato coulis, red and yellow vine ripened tomatoes, citrus vinaigrette

*Duck Confit & Spaghetti Squash Salad*
Braised greens, mission figs, cranberry Madeira wine sauce, dried fruits

Vegetable Risotto in Vol au Vent & Cucumber Bouquet
Summer vegetables, chardonnay cream, grissini sticks, baby tomatoes, mesclun greens

 

 

Main Course

Meats

Peppercorn Crusted Chateaubriand
Crusted and seared beef tenderloin with caramelized shallot – merlot sauce

* Bleu Cheese-Horseradish Crusted Filet Mignon *
Fresh grated horseradish blended with gorgonzola

* Grilled Black Angus Filet Mignon *
Grilled 8oz. filet mignon accompanied with roasted garlic-herb butter

**Fennel Crusted Australian Rack of Lamb**
Baby rack of Australian lamb crusted with fennel and herbs, with port wine mint reduction

Aged Prime Rib of Beef
Dry aged prime rib of beef slow roasted with root vegetables and pan drippings

Grilled Prime NY Shell Steak
12oz NY shell steak grilled with garlic and herbs, roasted mushroom ragout

Poultry

Mushroom Duxelle Stuffed French Cut Chicken Breast
Wild mushrooms sautéed with cabernet wine, red wine reduction

French Breast of Chicken with Sun Dried Tomato
Free range breast of chicken stuffed with sun dried tomato and fontina, Madeira wine sauce

Breast of Chicken with Prosciutto & Mozzarella
Chicken breast layered with shaved prosciutto and fresh mozzarella in bordelaise sauce

Pan Roasted Free Range Turkey
Seasoned with fresh thyme and honey, served with cranberry – Madeira wine sauce

Free Range Chicken Breast with Artichoke Stuffing
Sautéed artichoke hearts with ricotta, roasted garlic and Italian bread crumb

Spinach, Fontina & Apricot Stuffed Breast of Chicken
Roasted apricots, baby spinach and cheese with apricot brandy sauce

 

 

 

Fish

Macadamia Crusted Hawaiian Mahi Mahi
Day caught Mahi Mahi encrusted with macadamia nut, pineapple salsa and coconut cream

Miso Glazed Atlantic Salmon
Pan roasted salmon filet marinated with miso and hoisin, served with red miso butter sauce

Sun Dried Tomato Crusted Filet of Salmon
Salmon filet baked in white wine, lemon and butter crusted with sun dried tomato and basil

* Potato Crusted Chilean Sea Bass *
Leek sauce, frizzled leeks

Sugar Cane Skewered Jumbo Shrimp
Mango-scotch bonnet BBQ sauce, mango salsa

*Salmon Filo Bundle*
Salmon wrapped in spinach and filo seasoned with honey and pistachio, citrus beurre blanc

(Vegetarian option always available upon guest request)

* Additional Charge*

Starch (Please select one) Roasted Garlic Mashed Potatoes  Rosemary and caramelized shallot Whipped Potatoes infused with  White truffle oil   Maple Walnut Sweet Mashed Potatoes Wild Rice Blend Scallion and dried fruits Whipped Purple Peruvian Potatoes Coconut-Jasmine Risotto Cake Tri Color Orzo

Vegetable (Please select one) Tri Color Julienne Vegetables  Sautéed in sweet butter and shallot Grilled Green & White Asparagus Extra virgin olive oil drizzle Sautéed Baby Spinach Crispy garlic and cracked pepper Sautéed Broccoli Raab Roasted garlic and white wine Rustic Ratatouille Oven Roasted Plum tomato and basil Steamed French Beans with Sesame Seed