Sunday, October 9th, 2011
Roasted Carrot and Butternut Squash Bisque
*
Seasonal Baby Field Greens with Shaved Pears, Dried Cranberries and Glazed Pecans
with Our House Stone Ground Mustard Vinaigrette
*
Medallions of Pork, Granny Smith Apples and Calvados laced Demi Glace
Pan Seared Atlantic Black Bass with a Citrus Buerre Blanc
Roast Loin of Western Beef, Rosemary Cracked Peppercorn Rub, Merlot Pan Sauce
*
Hazelnut Genoise Wedding Cake layered with Dark Chocolate Mousse and a Fresh Raspberry Puree
I’l Poggio Montepulciano D’Abruzzo Mezza Corona Pinot Grigio Freixenet Carta Nevada Brut
Saturday, May 14th, 2011
Roasted and Marinated Spring Vegetable Terrine with Fresh Mozzarella and Balsamic Drizzle
*
Orrechiette Pasta with Our House Smoked Bacon, Baby Sweet Peas and Fresh Thyme
*
Grilled Prime Club Steaks of Beef, Crisp Onion Strings, Rich Madeira Espagnole
Roasted New England Cod, Fresh Plum Tomato Chive Concasse
Breast of Free Range Chicken, Fontina , Artichoke and Sun Dried Tomato Stuffing
*
Marbled White and Chocolate Pound Cake layers with a Bailey’s Irish Cream Mousse
Hand Dipped Dark Chocolate Strawberries
Coffee and Assorted Teas
Sunday, December 18th, 2011
A selection of Butler passed and Buffet served Hors D’oeuvres, Assorted Sushi, Asian Rolls and Chilled Seafood Raw Bar
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Arborio Risotto with Toasted Hazelnuts, Wilted Spinach and Fresh Porcini
*
Arugula and Endive salad, Crumbled Gorgonzola, Cabernet Vinaigrette
*
Lightly Peppercorn Crusted Breast of Free Range Chicken with a Fresh Raspberry Glaze
Pan Roasted Wild Atlantic Salmon, Sorrel Buerre Noisette
Roast Tenderloin of Western Beef Henry IV, Classic Bearnaise and Bordelaise Sauce Accompaniments
*
Grand Venetian Pastry Table with Assorted Tortes, Fresh Fruits, Melons and Berries
Espresso, Cappuccino, Coffee and Teas
Estancia Cabernet Sauvignon “Paso Robles” Sella & Mosca La Cala Vermentino Moet Chandon Brut Imperial