Sample Dinner Menu

SMALL BITES & HORS D’OEUVRES

from the vault. refreshed!

Thai Shrimp Corn Dogs

thai cilantro dipping sauce

Bahn Mi Bites

house pickled veg, cilantro, marinated pork tenderloin on crostini

Tomato & Roasted Garlic Arancini

creamy tomato risotto with roasted garlic & gorgonzola

Ratatouille on Toasted Baguette

eggplant, zucchini, squash, red onion, olive oil & basil on rustic baguette

Tuna Tartare Nicoise

nicoise olives. preserved lemon

Grilled Octopus Skewer

cherry tomatoes, grilled red onion, balsamic vinegar

Bacon Wrapped Sea Scallop & Fig

pan seared sea scallops, wrapped in applewood bacon with fig-port wine reduction

Miso Glazed Sea Bass

served on rice cracker with benne seed, scallion & ginger-mango jam

Chipotle Chicken Quesadillas

jack cheese, black beans, grilled onions & peppers, cilantro pesto

Argentinian Steak Quesadillas

skirt steak, sweet peppers & pepper jack cheese

Zucchini Latkes

shredded zucchini cake, pan-fried & served with ricotta & red pepper jelly

Mini BLTs

applewood bacon, leaf lettuce, vine tomatoes & tarragon aioli pan fried in panko crust

Mini BBQ Pork Sliders

house profiterole bun, smoky BBQ pulled pork, apple-fennel slaw

Peking Glazed Duck Pancake

roast duck, julienne of carrot & scallion in a moo-shoo style crepe

Spicy Thai Satay

(chicken, beef or shrimp)
served with spicy peanut dipping sauce

Chicken Liver Mousse

flavored with Cognac & served with apple raisin chutney & baguette crostini

Crayfish & Andouille Sausage Beignets

housemade French style pastry, Tabasco-lemon aioli

New Zealand Lollipop Lamb Chops

grilled rosemary, olive oil, sea salt, mint-yogurt sauce

GRILLED PANINI BITES

served on housemade brioche bread

Traditional Croque Monsieur

honey ham & gruyere

Smoked Turkey Panini

farmhouse cheddar, arugula & cranberry chutney

Prosciutto & Pear

bosc pear, aged stilton & market greens

SIGNATURE SLIDERS

Mini Meatball Slider

spicy bbq sauce

Bison Slider

horseradish cream, red onion marmalade

Crabcake Slider

red pepper, herb-lemon aioli

SPRING & SUMMER ENTREES

a seasonal snapshot

Pan Roasted Breast of Duck

Dark red cherry pinot noir sauce served with potato mousseline & roasted seasonal vegetables

Half Brick Roasted Chicken Breast

prepared traditionally with a lemon & herb pan-jus served with housemade ricotta gnocchi

Roasted Rosemary & Cracked Black Pepper Pork Tenderloin

spring onion mashed potatoes & roasted asparagus

Grilled Argentinian Skirt Steak

served with traditional chimichurri sauce

Pan Seared Crispy Skin Atlantic Salmon

sweet pea & watercress puree, salad of micro greens with citrus vinaigrette

Crispy Skin Maryland Rockfish

shaved maroon carrot, pea shoot, carrot-oil, herb salt