This is a list of our menus for the 2017-2018 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- Marita Lynn
Drink: passion fruit pisco sour
1st Course: – Chupe de Camaron (Peruvian Shrimp Soup)
2nd Course: – Potato Causa with Marinated Octopus and Olive Sauce
3rd Course: – Tallarines Verde with Skirt Steak (Peruvian style pesto) with Papa Dorada Marita's Mom's Famous Green Bean, Beet and Carrot Salad
4th Course: – Guargueros (wonton sheets stuffed with dulce de leche)
October- Kiddie Keep Well Benefit Dinner
Amuse: Lump Crab Meat, Red Pepper Tartar and Corn Custard
1st Course Vietnamese Spring Rolls with Classic Accompaniments
2nd Course Classic Shrimp Bisque a la Julia Child
3rd Course Eric Ripert's Black Sea Bass Poached with Ginger and Scallions Intermezzo Carrot and Clementine Sorbet
4th Course Steak Diane with Chef Claude's Sweet Potato Gratin and Asparagus 5th Course Chocolate Orbit Cake
November - Chef Anthony LoPinto
1st Course: – Salad, Sliced Plum, Fennel and Baby Arugula, Mint, Lime Vinaigrette
2nd Course: – Red Wine Risotto
3rd Course: – Duo of Butternut Squash & Pork
4th Course: – Poached Pears, Hazelnut Cake, Vanilla Mascarpone
January - Chef Jesse Jones
1st Course: Red Cabbage and Radicchio Salad with Goat Cheese and Walnuts
2nd Course: Blackened Shrimp with a Cucumber Chow Chow
3rd Course: Chef Jesse's Coq Au Vin
Chef Jesse's Special Green Been Casserole Potatoes Lyonaisse
4th Course: Chef Jesse's Double Chocolate Souffle
February - Valentine's Day Self Run
Amuse - scallop mouse with uni and ginger vinnagrette
Appetizer - Alsatian tart (carrot caramilized onions and Munster quiche like tart - thin slice with a micro green salad.
Appetizer 2 (no soup this year) - Korean style steak tartare with caviar and roasted peppers
Intermezzo - kiwi and elderflower liquor sorbet
Main - Braised Rabbit Legs in mustard sauce; Turnip Yorkshire Pudding; Roasted Brussels Sprouts
Dessert - pear tart Tatin with Gorgonzola ice cream
March - Chef Alex Gomes
First Course: Pea Soup, Spring Pea Puree, Applewood Smoked Bacon, Garlic Confit.
Second Course: Txistorra Shrimp, Spanish Chorizo, Mushrooms, Fingerling Potato, Jalapeño, White Wine Pan Jus.
Third Course: Quick Braised Saddle of Young Lamb, Baby Spring Vegetables (Baby Carrots, Baby Fennel), Asparagus, Greens, Braising Liquid.
Fourth Course: Crisp Macerated Fresh Strawberries, Brown Butter Crumble, Chantilly
April - Chef Paul Lagrutta
First Course: Classic Caprese Salad, Fresh Handmade Mozzarella, Tomato and Basil
Second Course:Ricotta Gnocchi with a Pesto Cream Sauce
Third Course: Classic Chicken Francese with Spaghetti Sauteed Squash
Dessert: Mulberry's Famous Crepes Stuffed with Impastata Ricotta and Mascarpone Cheese,. Topped with a Mixed Berry Compote
May - Menu by Our Executives
1st course: Shrimp Ceviche (Peru)
2nd course: asparagus with prosciutto and poached egg (Italian from chef Roberto Passon)
3rd course: Australian short ribs with carrots and a starch to be determined
4th course: Bourbon and bacon backlava (Kentucky style from Bourbon and Bacon cookbook)