Salads ~
~ Mixed baby greens, roasted beets and orange supremes dressed
with thyme and roasted shallot vinaigrette
~Mixed baby greens, grilled mushrooms, roasted corn and fire
roasted red peppers with tomato shallot vinaigrette
~Mixed baby greens, grapefruit supremes, toasted leeks and
~Manchengo with rosemary walnut vinaigrette
~ Grilled asparagus and shaved romano with parmesan vinaigrette
~ Young romaine, shaved apples, walnuts and croutons with cheddar vinaigrette
~ Young red romaine, pulled roasted duck, shaved fennel and roasted beets
with balsamic and honey vinaigrette
~ Young greens, fresh herbs and croutons with Meyer lemon juice,
extra virgin olive oil and cracked black pepper
Soups ~
~ New England seafood chowder garnished with potato shreds and
an oyster cracker with parsley mayonnaise
~ Clam chowder with an oyster cracker spread with a cheddar and parsley cream
~ Butternut squash and apple soup with a rosemary and cider donut
~ Corn chowder finished with bacon, tomato and cheddar croque monseuir
~ Tomato and basil bisque with corn and tomato salad
~ Potato leek soup with a bacon baton
~ A duet of potato leek and Maytag cheese soups with
smoked duck and fig compote
Appetizers ~
~ Free form lasagna noodles, roasted duck and fontina cream with port demi-glace
~ Free form lasagna noodles, grilled portabello mushrooms and fontina cream
with port/mushroom reduction
~ Greens, seared duck, apple confit and Cotswald cheese
with blackberry vinaigrette
~ lled squab and apple slaw with balsamic glaze.
~ Corn soufflé with tomato relish and shredded potatoes
~ Smoked seafood with apple slaw, corn salad and bacon relish
Seafood ~
~Maple glazed
salmon
Orzo with butter and parsley
Tomato, onion and corn sauté
Frisee garnish
~Apple smoked bacon wrapped scallops
Maple thyme risotto
Butternut squash sauté
~ Seared five-spice rubbed tuna with fennel apple and carrot slaw
Soba noodles
Chinese long beans
Fried ginger shred garnish
~ Seared halibut over creamy white beans
Grilled asparagus
Leek, shallot and onion reduction
Shredded toasted carrot garnish
Fowl ~
~ Statler breast of chicken filled with sage, apple and prosciutto
Pomes Anna
Squash, parsnip and parsley sauté
~ Staler breast of chicken rubbed with a roasted garlic and shallot puree
Corn cake
Tomato and basil sauté
~ Chicken roulade with apple, sausage and pecans with apple cider reduction
Roasted root vegetables with cranberry and ginger
Carrot and fennel slaw
~ Seared boneless breast of chicken with port reduction
Carrot sauté
Savory thyme and apple bread pudding
Meat ~
~ Rack of lamb with thyme, mustard and cider glaze
Wild and white rice with cranberries, pecans and parsley
Carrot and ginger sauté
~ Saddle of lamb with Port apple reduction
Pomes Anna
Winter squash with bacon, ginger and chive crème
~ Tenderloin of beef wrapped with pancetta
and finished with sun-dried tomato butter
Grilled asparagus bundles
Roasted root vegetables with cranberries and shallots
~ Tenderloin of beef with five-spice glaze
Chinese long bean sauté in ginger and shallot
White rice with cilantro, lime and lemon
~ Tenderloin of beef with candied pearl onions and champagne glaze
Boursin risotto
Asparagus tips
See suggested Seasonal menus for hors d’oeuvres and desserts
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