Weddings
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Hors d'Oeuvres
Crisp Potato Cakes, Osetra Caviar
Devilled Crab Cocktail on Toasted Brioche
Dinner
Hudson Valley Foie Gras Terrine, Bosc Pear and Vanilla Bean Stew, Crispy Brioche
Pan-Seared Jumbo Sea Scallops with a Truffled Soft Polenta
Mango Tequila Sorbet
Grilled Local Spiny Lobster, Tamarind Butter Sauce and Herb-Crusted Prime Beef Tenderloin, Orange-Ginger Reduction, Roasted Fingerling Potatoes and Sautéed Baby Vegetables
Chocolate Honey Ice Cream Bombe Coated in Roasted Almonds
Coffee, Decaffeinated Coffee
Selection of Teas
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