SAMPLE SUMMER MENU
Stationary
Timbale display: grilled artichoke and sun-dried tomato, shrimp and garlic, duck confit and wild mushroom with selection of crackers, crisps & breads
Passed hors d’oeuvres
Charred melon gazpacho shooter, crispy cured ham
Charred prime N.Y. strip, chimichurri, roasted sweet peppers on crostini
Chickpea & feta fritter with tzatziki sauce
Tomato & maplebrook mozzarella spedini with arugula pesto
First course (served plated)
Equinox farm arugula, quinoa, lacinato kale, pickled vegetables & unfiltered olive oil
Main course (served family style)
Grilled amish chicken, golden nectarine, honey, charred onions & westfield farm goat cheese
Pan roasted striped bass, french beans, tomato brunet vinaigrette
Planked grilled & roasted summer vegetables
Heirloom tomatoes, roasted howden farm sweet corn, marinated shaved fennel & green onion crème fraîche
Fingerling & purple potato salad, summer cress whole grain mustard & sherry vinaigrette
Artisan breads, cultured butter
Dessert table
Assorted fresh fruit tarts
Blueberry noisette, lemon custard, raspberry with crème patisserie served with vanilla bean