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
