In the Kitchen Menu

Saturday, November 11 

Amuse-Bouche

Avocado and Crab Toast | Crumbled Bacon | Cucumbers | Celery Leaf Salad


Appetizers

Choice of:

Roasted Asparagus Soup | Poached Lobster | Ginger Oil

Clams Casino | Littleneck Clams| Peppers | Onions | Shallots |Garlic | Breadcrumbs | Parmesan Cheese | Bacon

Baked Pecorino | Almond Honey | Toasted Semoilina


Salads

Choice of:

Italian Market Salad | Salami | Prosciutto | Speck | Provolone | Seasonal Greens | Kalamata Olives | Roasted Peppers | Onions |Basil Grilled Zucchini | Charred Radishes | Seasoned Olive Oil

Arugula Salad | Smoked Pears | Spiced Pecans | Stilton Cheese

Caesar Salad | Baby Romaine | Roasted Garlic Caesar Dressing | Romano Cheese | Toasted Crouton


Entree

Choice of:

Breast of Pheasant | Wild Mushrooms | Pearl Onions | Country Ham | Tomatoes | Stuffing | Grilled Asparagus

House-Smoked Pan Roasted Salmon | Black Pepper & Avocado Cream | Capers | Fried Egg | Potato Crisps | Braised Leeks

Petite Filet Mignon | White Whiskey Hollandaise Sauce | Warm Potato Salad | Sautéed Greens | Tempura Tomatoes


Dessert

Choice of:

Warm Roasted Autumn Apple & Pear Cobbler | Buttermilk Ice Cream

Ice Cream Sandwich | Soft-Frosted Gingerbread Cookie | Orchid-Vanilla Ice Cream | Cherry Dipping Sauce

Milk Chocolate-Lemon Curd Parfait  | Mango Bursts


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