Hot
Menu One
Summer Beet Salad with Chevre and Candied Pecans
Beef Tenderloin in a shallot Cabernet jus
Yukon Gold Potato Puree with Chive Sprinkle
Grilled Seasonal Vegetable Mosaic
Spiced Apple Tart Tatin with Chantilly Cream
Menu Two
Grilled Watermelon Salad, herb Feta, shaved Cucumber, Balsamic Vinaigrette
Stuffed Supreme of Chicken with Sun dried Tomatoes, Basil and Chevre
Sweet Potato Gratin
Sautéed Woodland Mushrooms and Asparagus
Blood Orange Polenta Upside down Cake with Crème Fraiche
Menu Three
Seared Striped Sea Bass
Seasonal Vegetable Ratatouille
Steamed New Potatoes with Chive butter
Blueberry Cobbler with Crème Fraiche
Menu Four
Salad of Baby Red Leaf, Lola Rosa, Radicchio, Red Oak, Romaine with Beet chips and Chevre, Buttermilk Black Pepper dressing
AAA Filet Mignon Tournedos, Wild Mushroom Fricassee, Celeriac Puree, Shiraz & Roast Shallot Reduction or
Grilled Mahi Mahi with braised Escarole and Dried Cherries
Roasted Root Vegetables
French Lemon Tart, Seasonal Berries, Chantilly Cream
Menu Five
Frisee of Poached Pear, Stilton Cheese, Candied Walnuts, Shallots, Rice Wine Vinaigrette or
Roasted Butternut Squash Soup
Stuffed breast of Capon with Leek, Celeriac, Lardon, Roasted Heirloom Tomato Sauce or
Wild Caught Striped Sea Bass with English Pea, Mint Puree
Roasted Fingerling Potatoes
Julienne of Garden Vegetables
Tahitian Vanilla Crème Brulée with Candied Mint
Cold
Menu One
Lola Rosa and Mache with Baked Chevre, Honeycomb Lavender dressing
Crispy skin Filet of Arctic Char
Root Vegetable Gaufrettes
Apple Red Onion Fennel Slaw
Maple aioli
Sugar Moon Farm Maple Syrup Crème Brulée with Blueberry Compote
Menu Two
Boston Bibb lettuce with Tri Colored Heirloom Tomatoes, Avocado, Champagne Vinaigrette
Half Boneless Cornish Hen with Apple Beet Chutney
Farro with Kale, Kohlrabi and Pistachios
Jayne’s Flourless Chocolate Cake with Seasonal Berries
Menu Three
Heirloom Tomato & Goat cheese Tarte Tatin
Salad of shaved Fennel & Mache, Basil Peppercorn cracker, balsamic
Orange Fennel Grilled Halibut, Tangerine beurre Blanc, Black barley Quinoa
Peach and Blueberry Pyramid, Chantilly cream, Blueberry ginger compote
See our Daily Menus below
SANDWICH/SALAD/DESSERT SELECTIONS – COLD
HOT AND COLD PLATED LUNCH MENUS
