This is a list of our menus for the 2012-2013 season. We have been challenged by a variety of chef's as well as ourselves. Click any month that is in BLUE ITALICS to view the recipes -generally sized for 25 or 30 servings.
1st Course: Passion Fruit Pisco Sour Shooter w/ Scallop Ceviche
2nd Course: Grouper in Salsa Verde
3rd Course: Oaxaca Cheese Stuffed Chicken Breasts a la Brazilania
4th Course: Lucuma Ice Cream
1st Course: Day Boat Fluke Crudo w/ compressed melon, habanero and mint.
2nd Course: Pan Roasted Tile Fish w/ NJ corn, applewood-smoke bacon, white balsamic and scallions.
3rd Course: Cocoa and Coffee Crusted Denver Leg of Venison w/ butternut squash, figs, and hazelnuts.
4th Course: Apple cake w/ Fig & Balsami puree, raisin chutney and creme fraiche.
1st Course: Southern Waldorf Salad w/ candied spiced pecans, Belgian endives, apples, goat cheese and Chef Jesse special apple cider dressing.
2nd Course: Fritto Misto-perfectly fried catfish, oysters and shrimp with cucumber chow chow and spicy remoulade.
3rd Course: Dirty Risotto with Oxtails
4th Course: Buttermilk cake with praline sauce, caramel ice cream and compote of apples, pears and raisins
1st Course: Mushroom Saffron Soup
2nd Course: Grilled Shrimp and Scallops with Red and Yellow Pepper Coulis and Lemon Olive Oil Viniagrette
3rd Course: Canard Deux Facon with Sweet Potato Gratin and Brussels Sprouts
4th Course: Fried Apple Boules with Vanilla Ice Cream and Mini Chocolate Eclair's
Amuse - Spicy Tuna Tartare on Crispy Rice
1st Course: Appetizer - Coquilles St Jacques - a play on the classic baked scallop dish featuring truffles and scallops
Soup - Thomas Keller's modern approach to Split Pea Soup - Not your grandmother's recipe!
Palate cleanser - Mango and Campari Sorbet
Main - Filet of Veal with a Calvados Cream Sauce, Roasted Brussel Sprouts dusted with Porcini and Sauteed Apples
Cheese course - Spiced Sauternes Poached Apricots under a Goat Cheese Mousse, Honey and Pistachios
Dessert - Chocolate Torte with a Blood Orange Sabayon
Petit Fours - of the chef's choosing
1st Course: Apple Wood Smoked Venison Salad
With Brandied Cherry Vinaigrette
Beer: Rock Art Brewing Smoked Double Porter Vermont
2nd: Duck Breast Spring Rolls With Ginger-Soy dipping sauce
Beer: Green Flash Summer Saison California
3rd: Rack of Wild Boar With Sweet Potato Apple and Celery Root Puree, finished with a Roasted Garlic Onion Demi Glace and asparagus.
Beer: Port Brewing Anniversery Imperial India Pale Ale California
4th Course: Chocolate Pana Cotta
Beer: Yards Chocolate Love Stout Penn.
1st Course: Eggplant Rollatini in Marinara Sauce
2nd Course Ravioli with Ricotta and Spinach
3rd Course: Veal Saltimbocca with Proscuitto Sage white wine sauce
4th Course Zabaglione Cream Torte
1st Course: Mushroom Flan
2nd Course Bocconcini
3rd Course: Porchetta with Rosemary Roasted Red Potatoes
4th Course Chocolate Sformato