New Fall 2007 Hors d' Oeuvres Menu
Fall
Winter
Summer
Spring

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Fall Cocktail Party for 150

Hors d' Oeuvres
passed by servers

Free Range Chicken Liver Mousse
with Calvados on Thyme Infused Apple Chips

Poached Salmon with Orange Gelee on Brioche Crisps
with Sundried Tomato Pesto and Saffron Mayonaise

Exotic Mushroom Tartlets

Caramelized Pearl Onion
and Hudson Valley Goat Cheese Tarts with Red Wine Syrup

Crostini with Sable, Arugula Pesto drizzled with White Truffle Oil

Smoked Duck on Sweet Potato Guafrette
drizzled with Pomegranate Molasses

Wine Poached Pear with Hudson Valley Blue Cheese
and Red Wine Syrup on Pear Chips

Buckwheat Blinis with Paddlefish Roe and Creme Fraiche

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Summer Wedding Menu for 100

First Course

Grilled Corn Soup with Smoked Neiman Ranch Bacon

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Second Course

Scallop Terrine with Braised Leeks
with a clear Tomato Consume Aspic and Preserved Lemon

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Main Course
Choice of:

Seabass with Orange-Ginger Beurre Blanc served
with Grilled Tomato and Spinach Napolean

Filet Mignon with Truffled Veal Demi-Glace,
Asparagus and Roasted Fingerling Potatoes
*(with Foie Gras optional)

Grilled Lamb Loin Chops with Lamb Demi Glace and Mint Syrup
served with Artichoke Ragout, Isreali Cous Cous with Sundried Tomatoes

Vegetarian Option

Vegetable Terrine with Saffron Cous Cous with Roasted Tomato Coulis

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Dessert

StrawberyWatermelon Ice served in Martini Glasses

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Winter Buffet Menu for 200

Hors d' Oeuvres

Roasted Chestnut Puree with Chestnut Honey Crepe Purses
Free-Range Chicken Liver Mousse with Calvados on Thyme-Scented Apple Crisps
Smoked Salmon Tarts with Lemon Confit and Fennel
Blue Cheese Mousse in Voul-a-vent with Candied Pecans and Red Wine Syrup
Bay Scallop Charlotte with Foie Gras Mousse and Armagnac Prunes
Tamarind Brasied Short Ribs Strudel

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Dinner Buffet

Carving Station with Barons of Beef served with Port Wine Red Currant Demi-Glace

Courtbouillion Poached Whole Salmon Fillet with Herbed Citrus Aspic and Saffron Mayonaise

Herb Lemon Roasted Garlic Rubbed Chicken Breast with Natural Jus

Cheese Ravioli with Basil Olive Sundried Tomato Cream Sauce

Rosted Seasonal Vegetable Platter

Wild Rice Pilaf with Dried Fruits

Roasted Beet and Pear Salad with Raspberry Vinaigrette

Country Bread Basket

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Dessert

Croquembouche

Russian Tea Cakes

Brownies

Mini Lemon Curd Tarts

Coffee, Tea

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Spring Seated Dinner for 20 Guests

Hors d' Oeuvres
Mini Asparagus Flan Tarts with White Truffle Oil
Crostini with Fava Bean Puree with Pecorino
Fresh Trout Cakes with Meyer Lemon Remoulade

Suggested Wine: Nigl Veltliner Kremser Freiheit 2004 (14.99)
or
Ametzoi Getariako Txakolina 2005 (Basque region white, crisp and dry with a touch of effervescence)

First Course
Mache Lettuce with Exotic Mushrooms
served with warm Herbed Goat Cheese with Strawberry Balsamic Vinaigrette

Suggested Wine: Domaine de la Commanderie Quincy (Loire Valley Sauvignon Blanc, $14.99)

Main Course:
choice of:

Leg of Lamb stuffed with Fig and Almond-Walnut Paste
served with Baby Spring Vegetables, Potato-Celeriac Mash
with Lamb Demi Glace and Oven Roasted Figs

Suggested wine: Pierre Amadieu Gigondas Romane Machote 2003 ($22.99)

or
Sea bass with Champagne Beurre Blanc
served with Haricot Verts and Petit Potato Rosti

Suggested Wine:
Graville-Lacoste Graves 2003 (White Bordeaux- Semillon Blanc & Sauvignon Blanc blend, $14.99)

Dessert
Cherry Rhubarb Clofoutti

Suggested Wine: Icardi Braccheto D'Acqui 2004
Gorgeous sparkling red dessert wine, $16.99 for half bottle

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Hors d' Oeuvres Fall 2007

Caramelized Pearl Onion Tarts
with Hudson Valley Goat Cheese and Red Wine Syrup

Roasted Beet Tartar in Endive

Lamb Skewers with Dried Fruit Chutney

Morrocan Chicken Pastries

Butternut Squash Risotto Cakes with Fried Sage

Duck Rillettes on Baguette

Speck Bites with Walnuts and Prunes

Negimaki with Asparagus (served rare or medium rare)

Brioche Toasts with Fresh Salmon and Saffron Mayonnaise

Sweet Potato Wontons drizzled with Chestnut Honey

Chicken Tikka with Toasted Coconut

Baked Ricotta with oven dried Cherry Tomatoes

Roasted Pear with Vermont Cheddar and Lavender Honey on Baguette

Mini Cassoulet Cups with Duck Confit

Savory Ham Salad on Corn Muffins

Poached Shrimp with Roasted Lemon Sauce

Phyllo wrapped Asparagus with Tomato-Citrus Ailoi

Calvados Chicken Liver Mousse on Apple Chip

Brioche Stars with Creme Fraiche and Caviar

Sable on Bagel Crisps with Arugula

Vegetarian Quesedillas

Chicken and Waffle Minis with Southern Gravy

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