This is a list of our menus for the 2015-2016 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.
September-Chef Leia Gaccione
1st Course: Fresh Tomato and Fennel Soup with Havarti Rye Crouton
2nd Course: Crispy Pork Belly with Apple+Fennel Puree, Smoked Apple+Celery Leaf
Salad and Apple Cider Gastrique
3rd Course: Scottish Salmon with Coconut and Black Coconut Quinoa and a Beet and
4th Course: Chocolate Stout Pudding, Malt Whipped Cream and a Pretzel Struesel
October- Chef Jesse Jones
1st Course: Apple Curry Dressing with Fresh Diced Apples & Bacon Lardons Over Mixed Greens
2nd Course: Chef Jesse's FAMOUS Shrimp & Grits
3rd Course: Rack of Lamb with a Creole Mustard and Pecan Crust served With a Port Lamb Jus Reduction, Roasted Herbed Baby Heirloom Potatoes and Baby Carrots Tossed with Olive Oil and Butter
4th Course: Apple Campote and Golden Raisin Empanadas Tossed with Cinnamon Sugar and Home-Made Maple Ice Cream
November-a Self Run Event
1st Course: Caramelized Carrot Soup ala Modernist Cuisine
2nd Course: Fresh Heart of Palm with Scallops
3rd Course: Roasted Cod on a Bed of Potatoes with Steamed Green Peas
4th Course: Butterscotch Caramel Blondies
January - Chef Claude Solliard
1st Course: Mushroom Toast with Arugula
2nd Course: Consomme Celestine with Crepes and Quail Eggs
3rd Course: Coq au Vin with Yukon Gold Mash and Traditional Garnish
4th Course: Baba au Grand Marnier
February - Chef's - Our Executives
Amuse: Thomas Keller inspired "ice cream" cones - salmon tartar and avocado cream. Just a little thing to get your appetite warmed up.
1st Course: Poached Oysters - Served in a oyster shaped puff pastry shell with Warm Oyster Cream and Raspberry Essence.
2nd Course: Olive Oil Poached Scallops served in a scallop shell with Blood Orange, Fennel and Micro Greens.
Intermezzo - Ginger Lime Sorbet.
3rd Course: Tournedos Rossini - Decadent Beef Filet Mignon with Foie Gras and Red Wine Sauce. Served with sinful potatoes and an unusual green vegetable.
4th Course: Gordon Ramsey's Chocolate Soufflé with accompanying sauce.
Petit fores - tbd of chefs' choosing
March - Chef Marita Lynn1st Course : Shrimp and Artichoke Cebiche - NYC competition winner cebiche
2nd Course: Parihuela Soup - Peruvian style Seafood Bouillabaisse
3rd Course: Lomo Saltado over Tacu-Tacu - Peruvian Beef stir fry over rice and hummus cake
4th Course: Picarones - Peruvian Beignets with fig syrup
April - Chef Paul Lagrutta
First Course : Foie Gras with caramelized onions, gherkins and fig chutney on crostini.
Second Course: Moules a la Mariniere (Steamed Mussels in White Wine)
Third Course: Lapin Cassoulet
Fourth Course: Financiers a la Framboise “Raspberry Almond Cakes”
May - Self Run Annual Business Meeting
1st Course: Spring Egg Drop Soup
2nd Course: Poached Wild Salmon with Peas and Morels
3rd Course: Cocoa-Cured Pork Tenderloin with Fava Bean Puree, Golden Beet and Carrot Puree and Olive-Pear Relish
4th Course: Basil ice Cream with Lemon Crinkle Cookies