Fall Sample Menu
Fall Sample Menu
Stationary Displays
Pasta Station
-
Lumache with Pomodoro
Breadcrumbs
-
Butternut Squash Ravioli
Brown butter-cider reduction/ pecan crunch
Antipasto Display
-
Local Hudson Valley Cheese Board
Charcuterie, marinated olives, sweet and sour roasted pepper salad, tomato and cellengini salad with fresh basil, artichoke heart salad, assorted hummus, spiced flatbreads, fresh fruit
Seafood Station
-
Jumbo Gulf
Shrimp display, spicy cocktail sauce, salsa verde, roasted garlic aioli with balsamic reduction
-
Steamed Little Neck Clams
Milhouse Kold One, herb butter
Yakatori Station
Serviced by chef preparing classic yakatori on Japanese tabletop grills-
Marinated Chicken Thighs/ Steak/ Shrimp
Tare sauce, spicy kewpie mayo
Passed Hors D’ Oeuvres
-
Butler Style Pretzel
Wrapped pigs in a blanket, spicy mustard
-
Scallops
Topped with bacon jam, fennel kraut
-
Kobe Beef Sliders
-
Petite Crab Cakes
With Chili Aioli
-
Tuna Tartar
In sesame tuiles with wasabi cream
-
Marinated Oysters
On the half shell, pickled watermelon rind, hot sauce
Plated Salad
-
Sky Farm Baby Greens, almond granola “crunch”, Coach farm aged goat cheese, sliced Barton Orchard apples, citrus vinaigrette
Dinner Entrée Selections
-
Beef Tenderloin
Smoked potato puree, baby French beans, heirloom tomato, berbere spiced corn, Lola’s steak sauce
-
Scottish Salmon
Braised French lentils, sundried tomato, peppercorn, black olive
-
Murrays Chicken Breast
Wild mushrooms, Parmesan arancini, broccolini, corn puree
Herbed Focaccia, Organic Dinner Rolls, honey rosemary butter
Bread Course
-
Herbed Focaccia
-
Organic Dinner Rolls
-
honey rosemary butter