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First CourseSpring Asparagus, Mushroom and Fontina Tart, Zucchini Cakes with Yogurt Sauce, Olive Oil Poached Tomatoes, Peppered Seared Tuna Loin, served chilled over Purple Rice Salad Duck Confit with Vanilla Thyme Roasted Stone Fruit, Seared Scallop with English Pea Risotto and Truffle Coulis, Golden Beet and Chevre “Napoleon” served with Mache Lettuce, Duet First CourseDuets are best prepared for 150 guests or less. Shrimp Salad Timbale with Cucumber Papaya Salad, Seared Scallop over Fava Puree served with Smoked Salmon Tartare with Fried Capers, Citrus Chile Oil and Upland Cress Spicy Lobster Salad Timbale, paired with a Chilled Carrot Vanilla Bean Soup Tomato and Poblano Soup Shooter 
Soup CourseCauliflower Soup Roasted Eggplant and Red Pepper Bisque Tomato Gazpacho Salad CourseMesclun Greens with Pickled Summer Squash, Cornbread Crouton and a Smokey Vidalia Dressing Tatsoi and Mizuna with Edamame and Crispy Taro dressed with Charred Citrus Vinaigrette Watermelon, French Feta, Watercress and Arugula, with a Rose Scented Vinaigrette Bibb Lettuce with Cucumbers, Cherry Tomatoes, Shallots and a Creamy Roasted Garlic Dressing Trevisano and Romaine with Black Olive Crouton, Shaved Parmesan and Broken Balsamic Vinaigrette Mesclun Greens, Portobello Mushroom Crouton and Pickled Red Onions with Balsamic Vinaigrette over a Goat Cheese Fondue Red and Yellow Tomatoes with Fresh Mozzarella, Toasted Focaccia and Aged Sherry Vinaigrette Garnished With Basil, Chive Baton and Shallot Rings Baby Beet Salad Dressed with Ginger and Horseradish, finished with Arugula and Grapefruit Segments Arugula and Baby Spinach Salad with Roasted Red and Yellow Peppers, Dijon Vinaigrette and Homemade Potato Chip
POULTRYRoasted Statler Chicken Breast over Warm Horseradish Fingerling Potatoes Haricot Vert, Cipollini Onions, Thyme Jus and Fresh Thyme Garnish Semi Boneless Cornish Game Hen crusted in Fennel and Coriander served with Red Pepper Soft Polenta and a Salad of Cucumbers, Cherry Tomatoes and Artichoke, garnished with Shaved Fennel VEALVeal Sirloin Served Over Fava Bean Succotash and Cauliflower Puree with Red Wine Demi-Glace BEEF
“Short Rib Bourguignon” Pan Seared Filet Mignon with Herb Roasted Portabellas, Truffled Mac n’ Cheese Cake and Baby Beet Salad FISHRoasted Halibut with Lemon Saffron Mashed Potato Native Jumbo Asparagus, Olive Oil Poached Tomatoes and Roasted Eggplant Relish Crispy Halibut in a Saffron Tomato Broth served over Shallot Risotto with Haricot Vert and Roasted Red Onions DUETHalf Tail and Claw of Butter Basted Maine Lobster with Fava Bean Succotash and Sauce Béarnaise, paired with Petite Filet of Beef, Cauliflower Puree and Red Wine Demi-Glace VEGETARIANEggplant, Goat Cheese and Asparagus Cannelloni with Charred Tomato Vinaigrette and Petite Herb Salad Tart of Leeks, Potatoes, Cured Olives and Goat Cheese, accompanied by Grilled Asparagus, Cherry Tomatoes and Truffle dressed Baby Frisee and Red Oak Lettuce
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