Menus and Catering
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Devilled Crab Cocktail
Toasted brioche
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Hudson Valley Foie Gras Terrine
Bosc pear and vanilla bean stew, crispy brioche
Pan-Seared Jumbo Sea Scallops
Truffled soft polenta
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Mango Tequila Sorbet
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Grilled Local Spiny Lobster
Tamarind butter sauce and herb-crusted prime beef tenderloin, orange-ginger reduction, roasted fingerling potatoes and sautéed baby vegetables
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Chocolate Honey Ice Cream Bombe
Coated in roasted almonds
Coffee, Decaffeinated Coffee, Selection of Teas
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