Dedicated to exceeding our client's expectations by providing
exceptional restaurant-style food, service, and attention to detail.

SEASONAL MENU
Spring/Summer

Passed Hors d’oeuvres

Shao mai
with a Chinese sherry dipping sauce

Seared peppered tuna
on a housemade cracker with olivada

Fava bean puree
with Tuscan pecorino on crostini

Taylor Bay scallop ceviche
with essence of citrus and herbs

Lamb la-lots
La-lot leaves with a savory ground lamb filling, grilled and offered with a sweet vinegar dipping sauce

Grilled shrimp with a chili ginger sambal

Crespelle
with shaved asparagus and fontina

Tiny lobster sandwiches
with a chervil aïoli

Pizzetti with heirloom tomatoes,
fresh mozzarella, and basil oil

Roulades of smoked salmon
with mascarpone and arugula

Fresh figs
with chèvre and pistachio

Herbed crab salad
on a crispy wonton

Beef carpaccio
on a black sesame cracker

Mojito shrimp on a sugarcane skewer

Truffled mushroom tartine with chevre

Semolina encrusted oysters
with remoulade

Pizzetti with porcini duxelle and mâche

Grilled steak on ciabatta
with oregano mojo and manchego

Baby roasted potatoes
with Taleggio and chives

Asian duck confit
with shiitakes and coconut rice

Lamb on brioche with mint aïoli

Tableside Hors d’oeuvres

Smoked salmon and mascarpone terrine
with lemon zest, cracked pepper
and mâche

Rabbit rillette with a celery root rémoulade

Cured tuna pastrami with grainy
mustard aïoli and fried capers

Roasted garlic dahl
with traditional flatbreads

“Sandwich Board”

Charcuterie
May include a selection of the following:
Vegetables with Green Goddess,
giant white bean salad,
Cured meats and sausages,
Seasonal cheeses and fruit
Deviled eggs
Charleston-style pickled shrimp
Pâtés and terrines

Smoked trout gougère

Chips and dip
Hand cut potato crisps with brandade

Chilled seafood display
with mignonette and horseradish sauce

Chef’s selection
of seasonal small plates

Cocktail companions such as:
Grissini, marinated olives, spiced nuts, and jerky

Seated Starters

Salad of butter lettuce, herbs,
and mâche with brioche croutons and champagne vinaigrette

Panzanella
Tuscan tomato and bread salad
with olives, basil, ricotta salata,
and aged balsamic

Vichyssoise
with leek oil and matchstick potatoes

Seared Diver scallop on pea puree
with pecorino and pea tendrils  

Heirloom tomato gazpacho
with a brunoise of yellow pepper,
red onion, and cucumber

Lobster rillette with avocado
and tarragon

Niçoise salad
Baby red leaf and arugula with niçoise olives, capers, tender green beans, and Italian tuna with a sherry vinaigrette

Sweet corn soup with chili and chive oil

Pan fried soft shell crab
with a julienne of bibb lettuce
and a lemon tarragon aïoli

Seasonal salad with asiago fresco
and lemon- shallot vinaigrette

Chilled carrot soup with ginger cream

Creamy lime Caesar with polenta croutons and frico

Parmesan custard
with green and white asparagus
with black truffle vinaigrette

Fish

Bass with roasted fennel puree, tomato, picholine olive and orange relish

Miso glazed black cod with jasmine rice, Chinese broccoli, and shiitakes

Crispy trout with lemon aïoli, tiny potatoes with pancetta,
chanterelles, and asparagus

Salmon with brandade, sweet 100s,
and baby spinach

Pan seared halibut with seasonal succotash and chervil beurre blanc

Grilled swordfish with creamy polenta, olivada, and baby spinach

Arctic char
with potato flan, pea shoots,
and a black truffle vinaigrette

Vegetarian

Risotto with seasonal vegetables,
baby pearls, and chive oil

Truffled gnocchi with peas, favas,
and wild mushrooms

Vegetable pave with sheet pasta, roasted red and yellow peppers, zucchini, summer squash, and an aromatic sauce

Crepe filled with pea puree, fresh peas and pea tendrils

Meat

Noisette of lamb with spring
vegetable cassoulet

Two-day marinated flank steak
with fregola, arugula pesto, and a red and yellow tomato salad

Tenderloin with potato galette,
purple pearls, grilled asparagus,
and a roasted garlic and parsley butter

Moroccan spiced pork tenderloin
with creamy orzo, wilted dandelion greens, and grilled peaches

Grilled skirt steak with truffled ricotta gnocchi and wilted spinach

Poultry

   Roasted lemon chicken
with shallot whipped potatoes, grilled asparagus, and a Summer savory jus

Crispy duck
marinated in herbs de Provence, baby artichokes and fingerlings

Chicken tikka masala with preserved lemon, Persian rice and wilted spinach

Chicken under a brick, morel custard, haricots verts, and jus

Dessert

Frozen lemon soufflé with blackberries

Callebaut bittersweet chocolate
pot de crème with Chantilly cream
and shortbread

Tartlette aux fruits

Little lemon cake with raspberries  
and white chocolate crème anglaise

Fresh coconut cake with citrus curd

Vanilla crème brulee
with a dark chocolate wafer

Little chocolate ganache cake
with vanilla frappe

 Petit ice cream sandwiches

Friandises
Our pastry chef’s selection
of small sweets