Brunch Menu
$28 per person
Choice of Soup, Salad or Fresh Fruit
Potato Leek Soup
Garden Greens
Mixed lettuces tossed with baby tomatoes, english cucumbers,
crimini mushrooms, and balsamic vinaigrette
Fresh Fruit Cup
Entrées
Crab Cakes Benedict
Crab cakes with poached eggs, topped with hollandaise sauce;
served with caramelized onions and potatoes
Eggs and Salmon
Poached eggs with smoked salmon on an english muffin, topped
with hollandaise sauce;served with caramelized onions
and potatoes
Brioche French Toast
With Applewood smoked bacon, warm maple syrup, and blackberry
compote
Frittata
Asparagus, tomato, and goat cheese flat three egg omelet
Spanish Breakfast Crepe
With sausage, peppers, and onions
Stratta
Eggs, sun-dried tomatoes, baby spinach and fontina cheese
wrapped in puffed pastry dough
Desserts
Warm
Brownie à la
mode
Moist chocolate/chocolate chip brownie with brandy
hot fudge sauce and vanilla ice cream
Seasonal Gourmet Bread Pudding
Luncheon Party Menu
$28 per person
Choice of
Soup or Salad
Entrée
Dessert Cold Soups
Gazpacho
Vichyssoise
Strawberry purée
Salads
Classic Caesar
Romaine lettuce with caesar dressing, shaved parmesan cheese
and parmesan croutons; anchovies and chicken optional
Baby Field Greens
With grapes, gorgonzola, toasted walnuts and balsamic vinaigrette
Tri-colored
Belgian endive, Boston Bibb lettuce and radicchio tossed
With balsamic vinaigrette; topped with grilled figs,
asparagus and smoked Gouda cheese
Menus change seasonally and are intended to be
customize for each party
Entrées
Frittata
Asparagus, tomato, and goat cheese flat three egg omelet;
served with salad
Curried Chicken Salad
Breast of chicken, green onion, celery, sun-dried cherries,
and golden raisins in a curried crème frâiche
and mayonnaise dressing; served with green apples, and
grapes
Tomato-Mozzarella Salad
Local tomatoes with mozzarella cheese and fresh basil chiffonnade;
dressed with balsamic vinaigrette
Crab Cake
Jumbo lump crab meat lightly coated with panko crumbs,
sautéed with a potato, fennel and mushroom hash;
served with poached asparagus, and sun-dried tomato beurre
blanc
Salmon
Oven roasted and fig glazed; served over a salad of sweet
potatoes, baby mustard greens and white asparagus; finished
with fava bean coulis
Petite Filet Mignon
Roasted and served with spinach and potato (add $4)
Jumbo Sea Scallops
Pan seared and tossed with fresh peaches, crab and asparagus
ravioli;
finished with a white wine lime minted butter sauce (add
$4)
Chicken
Smoked almond encrusted, over fingerling potatoes, morale
mushrooms, artichoke hearts, haricots vert salad; finished
with wild mushroom cream sauce
Menus
change seasonally and are intended to be customized for
each party |
