These are our menus for the 2022/2023 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.

2022/2023 season

September -Self Run by our member chef's

Our September event kicks off the new season with Offal. We have never done an entire menu dedicated to these meats, but there is no better time to start than now.

The menu for the evening is:

1) Deep Fried Pig's Ears with Chili-Lime Sauce
2) Confit Duck Heart Satay
3) Flaki (Polish Tripe Soup)
4) Braised Sweetbread's in Puff Pastry with Truffle Sauce
5) Foie Gras Creme Brûlée
Fourth Course: Roasted Duck Breast, Foie Gras Stuffed Baked Potato, Charred Broccoli, Beurre Rouge
Fifth Course: Poached Jersey Peach, Raspberry and Almond Cake, Chiboust, Mint

October - Chef- Our Executives and Chef Justice Stewart - Kiddie Keep Well Camp Benefit Dinner

1st Course: Salad with Blackberries, Fennel and Baby Arugula, Mint, Lime Vinaigrette
2nd Course: Crab Ravioli with Shrimp and Lobster Sauce
3rd Course: Intermezzo - Apple Calvados Sorbet
4th Course: Boeuf Bourgignon
5th Course: Poached Pears with Home Made Whipped Cream

November -Self Run by the International Exec utives chef's

We hosted the Annual Executive Meeting and all of us prepared the closing dinner.

The menu was::

1st Course: Chicken skin wrapped scallops (using meat glue technique)
2nd Course: Autumn forager salad-heirloom carrots, grilled hen of the woods, fingerling medallions, crispy pancetta, citrus dressing
3rd Course: Grilled Pacific Spot Prawns with garlic butter, tomatoes, basil, crusty French bread
4th Course: Sous Vide Duck Breast with saffron parsnip puree, roast asparagus, blackberry gastrique
5th Course: Nutty Crème Brulee