Sample Menus
Spring & Summer Sample Menu
Welcome Beverage
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Lavender-Mint Lemonade
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Carafes of Water
Stationary Table
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Mezze Table
Featuring cheese from Sprout Creek Farm, Churchtown Dairy and Coach Farm, assorted salumi and marinated olives, Grilled flatbreads, roasted carrot hummus, baba ganoush, vegetable pickles, crudités, fresh fruit
Passed Hors D’oeuvres
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Avocado Toast
On country bread
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Maryland Crab Salad
Micro Thai basil
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Artichoke Crostini
Sweet pea ricotta
Hawthorne Valley Farm pea shoots
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Petite Filet
Black pepper-horseradish cream, onion jam
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Shrimp Tostado
Mango relish, chipotle lime crema
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Ceviche
Served in 2oz whisky tasters, fried plantain crisp, pickled Fresno pepper
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Northwind Farm Pork Belly
Apple kimchi, sriracha aioli
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Rye Crisp
Smoked duck breast, cherry gel, micro bronzed fennel, pistachio
Plated Menu
Salad Course
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Shaved Vegetable Salad
Sky Farm mixed baby greens, asparagus, heirloom carrots, snap peas, fennel, herbs, spiced sunflower seeds, citrus vinaigrette
Entrees Choice of The Following
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Hudson Valley Cattle Co Strip Loin
Charred cipollini onion, baby zucchini, pomme dauphine, sherry reduction
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Line Caught Alaskan Halibut
Sugar snap peas, English peas, pea sprouts, carrot mochi, pistachio dukkah, carrot ginger dashi pudding
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Sheep’s Milk Ricotta Gnocchi
Hon-shimeji mushroom conserva, berbere spiced corn, truffle butter, chives, herb focaccia, rosemary honey butter, olive oil
Fall Sample Menu
Stationary Displays
Pasta Station
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Lumache with Pomodoro
Breadcrumbs
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Butternut Squash Ravioli
Brown butter-cider reduction/ pecan crunch
Antipasto Display
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Local Hudson Valley Cheese Board
Charcuterie, marinated olives, sweet and sour roasted pepper salad, tomato and cellengini salad with fresh basil, artichoke heart salad, assorted hummus, spiced flatbreads, fresh fruit
Seafood Station
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Jumbo Gulf
Shrimp display, spicy cocktail sauce, salsa verde, roasted garlic aioli with balsamic reduction
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Steamed Little Neck Clams
Milhouse Kold One, herb butter
Yakatori Station
Serviced by chef preparing classic yakatori on Japanese tabletop grills-
Marinated Chicken Thighs/ Steak/ Shrimp
Tare sauce, spicy kewpie mayo
Passed Hors D’ Oeuvres
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Butler Style Pretzel
Wrapped pigs in a blanket, spicy mustard
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Scallops
Topped with bacon jam, fennel kraut
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Kobe Beef Sliders
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Petite Crab Cakes
With Chili Aioli
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Tuna Tartar
In sesame tuiles with wasabi cream
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Marinated Oysters
On the half shell, pickled watermelon rind, hot sauce
Plated Salad
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Sky Farm Baby Greens, almond granola “crunch”, Coach farm aged goat cheese, sliced Barton Orchard apples, citrus vinaigrette
Dinner Entrée Selections
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Beef Tenderloin
Smoked potato puree, baby French beans, heirloom tomato, berbere spiced corn, Lola’s steak sauce
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Scottish Salmon
Braised French lentils, sundried tomato, peppercorn, black olive
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Murrays Chicken Breast
Wild mushrooms, Parmesan arancini, broccolini, corn puree
Herbed Focaccia, Organic Dinner Rolls, honey rosemary butter
Bread Course
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Herbed Focaccia
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Organic Dinner Rolls
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honey rosemary butter
Winter Sample Menu
Welcome Beverage
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Warm Bourbon Spiked Apple Cider
Stationary Table
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Mezze Table with Cheese Board
Assorted salumi, marinated olives, spiced pita chips with edamame hummus, black bean and goat cheese dips, crudités, fresh fruit
Pasta Station
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Butternut Squash Ravioli
Almond gremolata, brown butter cider reduction
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Lumache Amatriciana
Shaved parmesan
Passed Hors D’oeuvres
4:45-6-
Pork and Ginger Pot Stickers
With peanut sauce
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Eggplant Crisp
With oven-dried tomato, mozzarella, and basil
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Mini Short Rib
grilled cheeses, tomato soup shooter
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Goat Cheese Crostini
fig jam, fennel fronds
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Mini Perogies
Stuffed with potato and cheddar, chive sour cream
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Mini Beef Wellingtons
Horseradish crema
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Duck “Tater Tots”
Sriracha ketchup
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Rye Toasts
With bratwurst,beer mustard, sauerkraut
Salad Course
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Sky Farm baby greens, julienned barton orchard apples, candied walnuts, crumbled goat cheese, cider vinaigrette
Entrees Choice of The Following
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Braised Short Ribs
Wild Hive soft polenta, shaved vegetable and herb salad, saba
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Cider Brined Double Cut Pork Chop
Sweet potato puree, charred brussel sprouts, pancetta, sweet corn chowchow
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Eggplant “Lasagna”
Breaded eggplant, ricotta, tomato sauce, oregano, basil
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Herb Foccacia
Honey rosemary butter
Family Style
Mezze Table
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Assorted soft and aged local cheese from Chasseholm Farm Creamery, Coach Farm, Hawthorne, McGrath Cheese Company with table crackers, prosciutto di parma, capicola, soppressata, country pate, chicken liver mousse, marinated olives, pickled vegetables, marinated feta, artichoke hearts, agrodolce
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Spiced Pita Chips
With Humus and Babaganoush. Crudités, fresh fruit
Taco Station
Corn and Flour Tortilla-
Grilled Mahi Mahi / Pork Belly / Grilled Mushroom
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Toppings
Shredded Cheddar Jack cheese, Cotija cheese, pickled red onions, lettuce, salsa, charred corn salad, assorted hot sauces, lime wedges
Passed Hors D’oeuvres
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Smoked salmon
Rye crisp, everything bagel spice
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Curried Vegetable Samosas
With cucumber raita
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Tuna Tartar
With wasabi cream in mini cone
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Lamb Kofta
With harissa
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Beef and Asparagus Negimaki
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Pimento Cheese Crostini
With pickled green tomato relish
Dinner
Family Style-
Kale
Pickled grapes, blueberries, point reyes blue cheese, roasted cashews, citrus-white balsamic vinaigrette
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Fried Cauliflower
Garam masala, pickled plum, almonds, romesco sauce
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Grilled Chicken Thighs
Summer vegetable succotash, piri piri
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Halibut
Baby artichoke-heirloom tomato, baby zucchini, chive butter
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Grilled Hanger Steaks
Fried crispy potato, calabrian chili, charred cabbage, french green beans, chimmichurri
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Foccacia Breads
Country style sourdough