Sesame-Ginger Dipping Sauce Walnut-Fig Toast, Fig Jam, Aged Balsamic Syrup
RECEPTION AND DINNER MENU FALL 2014 RECEPTION SELECTIONS PASSED CANAPÉS COOL Ahi Poke Skewer Sesame-Ginger Dipping Sauce Torchon of Foie Gras Walnut-Fig Toast, Fig Jam, Aged Balsamic Syrup Peekytoe Crab “Louis” Little Gem Butter Lettuce Cup Medjool Dates Maytag Blue Cheese Carpaccio of Beef Black Bread, Ravigote, Shaved Parmigiano Petit Lobster Roll Simple Lemon Mayo, Celery Mini Lobster PLT Brioche Toast, Pancetta Crisp, Confit Tomato Crostini – Choose from below selections Tuna & Capers Profiteroles Herbed Goat Cheese Olive Tapenade Salmon Rillettes Grilled Tuscan Bread Ricotta, Rosemary and Preserved Lemon Cannellini with Porcini, Lemon Thyme English Pea, Ricotta Salata PASSED CANAPÉS WARM Petit Filet of Seared Beef Romesco, Crostini Grilled Chorizo Sausage Mango Salsa Smoked Salmon Potato Blini, Crème Fraîche, Lemon Zest, Chives Brandade Fritter Red Pepper Rouille Smoked Sturgeon Profiterole Fresh Sorrel Sweet Corn Croquette Honey Mustard Spoon Duck Confit, Walnuts, Dried Cherries Old Bay Shrimp Croquette Remoulade Moroccan Lamb Cucumber Raita, Feta, Papadam Crisp Spinach & Artichoke Fritter Buttermilk Gorgonzola Dip 1 RECEPTION AND DINNER MENU RECEPTION SELECTIONS PASSED CANAPÉS WARM Spicy Pigs in a Blanket Kosher All Beef Hot Dogs, Puff Pastry, Grain Mustard Deep-Fried Meatballs Turkey or Beef – Marinara, Pecorino Romano Duck Pastrami Mini Reuben Grain Mustard Arancini – Choose from below selections Lobster Coral Mayonnaise Beef Wellington Bites Béarnaise Saffron & English Pea Pecorino Dust Panko Fried Shrimp Classic Cocktail Sauce, Sweet Pickle Tartar Sauce Fontina Rosemary Fonduta Truffled Wild Mushroom Gruyere 2 RECEPTION AND DINNER MENU PLATED DINNER FIRST COURSE Choose One SOUPS Lobster Bisque Crème Fraîche & Caviar, Grilled Cornbread Pound Cake Asparagus, Polonaise Peeled, Poached Jumbo Asparagus Egg Dressing & Caviar, Breadcrumbs and Capers Tortellini en Brodo Delicate Consommé, Tortellini of Chicken, Prosciutto and Mortadella Julienned Vegetables, Parmigiano Reggiano Seasonal Fruits and Beet Micro Greens, Shaved Ricotta Salata Local Honey, Banyuls Vinegar Caesar Cardini, Historic Original Recipe Hearts of Baby Romaine, Shaved Parmigiano and Herbed Croutons Composed Bouillabaisse Individual Perfectly Cooked Fish & Shellfish, Pink Shrimp, Day Boat Scallops, Maine Lobster, Monkfish, Grilled Octopus and Black Mussels Saffron, Fennel & Orange Scented Broth, Crostini, Rouille APPETIZERS Crudo Trio with Brioche Toast Ahi Tartare, Avocado CilantroGinger Crema, Tuna Carpaccio, Extra Virgin Olive Oil Emulsion with Snipped Chives, Salmon Gravlax, Roasted Beet Salsa Truffled Porcini Cream Puff Pastry Tart with Chanterelles, Morels and Lobster Mushrooms SALADS Salad of Maine Lobster Ginger Sauce with Szechuan Peppercorns and Chardonnay Limestone Lettuce with Frisee and Pear Pumpernickel Croutons, Champagne Vinaigrette Miso Glazed Bay Scallops with Petit Lobster Dumplings Edamame, Enoki Mushrooms and Maitake Broth Arugula, Fennel and Parmigiano Lemon Vinaigrette 3 RECEPTION AND DINNER MENU PLATED DINNER FIRST COURSE CONTINUED APPETIZERS CONTINUED Layered Tartares of Atlantic Salmon and Blue Fin Tuna Crème Fraîche & American Sturgeon Caviar, Brioche Toast Ricotta and Spinach Gnocchi Roasted Tomato Sauce, Basil Sugar & Spice Cured Pork Belly Confit Confectioner’s Sugar “Brûlée,” Caramelized Sweet Red Pepper, Vidalia Onion Lasagnette of Duck Confit and Butternut Squash Candied Dried Fruits, Port Reduction Risotto English Peas & Parmesan, Fontina & Wild Mushrooms or Butternut Squash with Fried Sage Braised Oxtail with Creamy Polenta Red Wine Jus, White Truffle Cream 4 RECEPTION AND DINNER MENU PLATED DINNER MAIN COURSE Choose One Herb Crusted Chilean Sea Bass Celery Root Purée, Baby Clams New England Chowder Sauce, Crisp Lardons Rosemary-Garlic Roast Loin of Pennsylvania Lamb with Natural Pan Jus Roasted Tomato & Herbed Goat Cheese Phyllo Tarts Moroccan Fava Bean Stew “Dutch Oven” Whole Roasted Branzino Fingerling Potatoes with Caramelized Shallots and Pancetta Fresh Oregano, Parsley & Garlic Pesto with Lemon Red Wine-Balsamic Braised Short Ribs Truffled Potato Purée, Root Vegetables and Braising Reduction Seared Diver Scallops Truffled Sweet Corn Risotto, Lobster Oil Berkshire Pork Chop, Pan Jus with Apple Jack Brandy Cider Braised Red Cabbage, Celery Root Purée and Grilled Asparagus Porcini Crusted Turbot Yogurt Creamed Spinach, Celery Root Purée, Braised Baby Heirloom Carrots and Barolo Sauce 1934 Rainbow Room Filet Mignon, Marechale Lyonnaise Potatoes, Creamed Spinach, Carrots Vichy and Confit Tomato Maine Lobster Pot Pie Wild Mushrooms and Baby Vegetables in White Wine Lobster Sauce Black Truffle & Trumpet Mushrooms with Cognac Oven Roasted Veal Chop, Umbrian-Style Rosemary, Marjoram, Mint & Basil Pesto, Tuscan Potatoes, Grilled Radicchio Roasted Amish Chicken with Truffle Farrotto with Porcini, Kale and Pine Nuts, Grilled Seasonal Vegetables 5 RECEPTION AND DINNER MENU PLATED DINNER DESERT SELECTIONS Choose One Baked Alaska Vanilla Bean & Pistachio Ice Cream, Raspberry Sorbet Vanilla Sponge Cake, Toasted Meringue Flambéed with Raspberry Kirsch Trio Tapioca Pearls in Yuzu Cream & Toasted Coconut Chocolate Ganache in Phyllo, “Pot” of Chocolate-Malt Crème Anglaise Dusted Strawberry “Cupcake”, Fresh Berry Preserves Fruit Soup Fresh Fruits of the Season Ginger-Lemongrass Infused Syrup, Fromage Blanc Ice Cream, Pastry Lattice Apple Tarte Tatin Double Cream Ménage Brooklyn Egg Cream New York Cheesecake, Roasted Strawberry Sauce Mini Challah Bread Pudding, Brandy Cream Mille Crepe Cake Vanilla Chamomile Poached Apricots & Figs (Fruits May Vary With Season) Bananas Foster Vanilla Bean Ice Cream Toasted Banana Cardamom Cake Peanut Brittle Napoleon Nougat & Chocolate Mousse Concord Grape Sorbet, Caramel Sauce New York Cheesecake Salted Honey Graham Crust Vanilla Whipped Mascarpone & Seasonal Fruit Compote 6 SPECIAL OCCASION MENU FALL 2014 RECEPTION SELECTIONS PASSED CANAPÉS COOL Ahi Poke Skewer Sesame-Ginger Dipping Sauce Smoked Sturgeon Profiterole Fresh Sorrel Peekytoe Crab “Louis” Little Gem Butter Lettuce Cup Spoon Duck Confit, Walnuts, Dried Cherries Carpaccio of Beef Black Bread, Ravigote, Shaved Parmigiano Moroccan Lamb Cucumber Raita, Feta, Papadam Crisp Torchon of Foie Gras Walnut-Fig Toast, Fig Jam, Aged Balsamic Syrup Mini Lobster PLT Brioche Toast, Pancetta Crisp, Confit Tomato Medjool Dates Maytag Blue Cheese Profiteroles Herbed Goat Cheese Petit Lobster Roll Simple Lemon Mayo, Celery Salmon Rillettes Grilled Tuscan Bread Crostini – Choose from below selections Tuna & Capers Petit Filet of Seared Beef Romesco, Crostini Cannellini with Porcini, Lemon Thyme Olive Tapenade Smoked Salmon Potato Blini, Crème Fraîche, Lemon Zest, Chives English Pea, Ricotta Salata Ricotta, Rosemary and Preserved Lemon 7 SPECIAL OCCASION MENU RECEPTION SELECTIONS CONTINUED PASSED CANAPÉS WARM Grilled Chorizo Sausage Mango Salsa Beef Wellington Bites Béarnaise Brandade Fritter Red Pepper Rouille Panko Fried Shrimp Classic Cocktail Sauce, Sweet Pickle Tartar Sauce Sweet Corn Croquette Honey Mustard Deep-Fried Meatballs Turkey or Beef – Marinara, Pecorino Romano Old Bay Shrimp Croquette Remoulade Arancini – Choose from below selections Lobster Coral Mayonnaise Spinach & Artichoke Fritter Buttermilk Gorgonzola Dip Spicy Pigs in a Blanket Kosher All Beef Hot Dogs, Puff Pastry, Grain Mustard Saffron & English Pea Pecorino Dust Truffled Wild Mushroom Gruyere Fontina Rosemary Fonduta Duck Pastrami Mini Reuben Grain Mustard 8 SPECIAL OCCASION MENU RECEPTION SELECTIONS CONTINUED TRI-STATE ARTISANAL Vegetable Terrine with Goat Cheese, CHEESE SELECTION Roasted Pepper Coulis Local and Regional Cheese Makers Classics and Seasonal Specialties Pickled Vegetables, Mustard Selection, Seasonal Fresh Fruits, Dried Fruits & Cracked Pepper, Marinated Olives Nuts and Seeds Artisanal Bread Selection, Savory Honeycomb, Quince Paste, House- Crostini, Toasted Brioche, Made Pesto, Balsamic Syrup Extra Virgin Olive Oil, House-Made Pesto, Aged Balsamic Artisan Bakery Artisanal Bread Selection, Butter, Extra Virgin Olive Oil SUSHI, SASHIMI, ROLLS AND SPECIALTY SELECTIONS Sushi Tuna, Yellowtail, Salmon, Shrimp, Eel and Spicy Tuna on Crispy Rice RILLETTES, PATES AND TERRINES Rillettes of Salmon and Smoked Salmon Rolls California, Spicy Tuna, Salmon Avocado, Shrimp Tempura Rillettes of Duck Confit Pate di Campagna Terrine of Chicken Livers with Accompaniments and Sauces Koshiki Shoyu Barrel-Aged Japanese Soy Sauce Freshly Grated Wasabi, Pickled Ginger, Daikon, Fermented Soybeans Fresh Avocado, Cucumber Salad, Seaweed Salad Truffle & Port Foie Gras Mousse, Sea Salt Crystals Terrine of Scallops and Sole with Maine Lobster, Saffron Aioli 9 SPECIAL OCCASION MENU RECEPTION SELECTIONS CONTINUED ROAST LEG OF DIM SUM PENNSYLVANIA LAMB Choose Five Shumai with Pork & Shrimp Accompaniments Chick Pea Frites, Grated Caciocavallo Shrimp Har Gow Tabbouleh Steamed Buns with BBQ Pork Roasted Garlic and Red Pepper Crab & Scallion Fried Wontons Hummus Crisp Vegetable Egg Rolls Sweet & Spicy Cucumber Salad Fresh Rolls with Pork, Shrimp and Mint Griddle-Fried Pork & Shrimp Rustic Artisan Breads, Grilled Pita Potstickers Bread, Tzatziki Sauce, Mint Pesto, Steamed Chicken & Vegetable Extra Virgin Olive Oil, Butter, Sea Salt Potstickers Fragrant Sticky Rice in Banana Leaves Sauces House Special Dipping Sauce of Ponzu, Hot Mustard & Garlic Chili Paste, Barrel-Aged Soy Sauce, Fish Sauce, Hoisin, Rice Vinegar, Thai Chili Sauce, Chili Oil, Peanut Sauce with Crushed Peanuts, Sriracha CRISPY PEKING DUCK Accompaniments Chinese Pancakes Spring Onions Hoisin Char Siu Bao 10 SPECIAL OCCASION MENU RECEPTION SELECTIONS CONTINUED MEATBALL STATION PASTA & GNOCCHI Choose Two Classic Beef Choose Two Fettuccine Caviar and Ricotta Pork & Veal Potato Gnocchi Lamb Ragu Free-Range Turkey & Spinach Ravioli Butternut Squash and Duck Egg Vegetarian Yolk, Brown Butter Sauces Classic Tomato “Gravy,” “Osso Buco” Bolognese, Mushroom Gravy, Roasted Garlic, Parmesan Cream, Five Herb Pesto Lasagna Oven Roasted Accompaniments “All ‘Arancia” – Orange Zest, Brandy and Cream Parmigiano Reggiano, Pecorino Romano, Red Chili Flakes Rustic Artisan Breads, Extra Virgin Olive Oil, Butter, Sea Salt Stuff Parmigiano Reggiano “Dust,” Gremolata, Chili Oil, Red Chili Flakes Shaved Provolone, Melted on Meatballs with a Kitchen Torch Cheesy Garlic Bread GRILLED CHEESE The “Elevated” Regular Grilled Sourdough with Emmenthaler and Aged Gouda RISOTTO Vegetarian Morel Risotto Shellfish Lobster Risotto “Sweet Tooth” White Chocolate-Orange Bread with Triple Cream and Honeycomb Chef’s Choice Varies by the Season Rustic Artisan Breads, Extra Virgin Croque Monsieur Pain de Mie, Dijon, Fra’ Mani Rosemary Ham and Aged Swiss Oven-Baked, Topped with Creamy Parmesan-Gruyere Mornay Olive Oil, Butter, Sea Salt Croque Madame Top it with a Sunny Side Up Farm Egg 11 SPECIAL OCCASION MENU RECEPTION SELECTIONS CONTINUED LITTLE BURGERS Offerings Hamburgers Lamb Burgers Butter Lettuce, Baby Arugula or Iceberg Juicy Red and Fried Green Tomatoes Applewood Smoked Bacon or Crispy Pancetta Rounds 1000 Island, Ketchup, Mustard, Mayo, Tzatziki Cheese Options American, Sharp Cheddar, Blue Cheese, Truffled Gruyere Bread Slider Buns Salted Pretzel Bread Buns Accompaniments Dill Chips, Bread & Butter Pickles Sliced Bermuda Onions, Grilled Onions 12 SPECIAL OCCASION MENU PLATED DINNER FIRST COURSE Choose One SOUPS Lobster Bisque Crème Fraîche & Caviar, Grilled Cornbread Pound Cake Asparagus, Polonaise Peeled, Poached Jumbo Asparagus Egg Dressing & Caviar, Breadcrumbs and Capers Tortellini en Brodo Delicate Consommé, Tortellini of Chicken, Prosciutto and Mortadella Julienned Vegetables, Parmigiano Reggiano Seasonal Fruits and Beet Micro Greens, Shaved Ricotta Salata Local Honey, Banyuls Vinegar Caesar Cardini, Historic Original Recipe Hearts of Baby Romaine, Shaved Parmigiano and Herbed Croutons Composed Bouillabaisse Individual Perfectly Cooked Fish & Shellfish, Pink Shrimp, Day Boat Scallops, Maine Lobster, Monkfish, Grilled Octopus and Black Mussels Saffron, Fennel & Orange Scented Broth, Crostini, Rouille APPETIZERS Crudo Trio with Brioche Toast Ahi Tartare, Avocado CilantroGinger Crema, Tuna Carpaccio, Extra Virgin Olive Oil Emulsion with Snipped Chives, Salmon Gravlax, Roasted Beet Salsa Truffled Porcini Cream Puff Pastry Tart with Chanterelles, Morels and Lobster Mushrooms SALADS Salad of Maine Lobster Ginger Sauce with Szechuan Peppercorns and Chardonnay Limestone Lettuce with Frisee and Pear Pumpernickel Croutons, Champagne Vinaigrette Miso Glazed Bay Scallops with Petit Lobster Dumplings Edamame, Enoki Mushrooms and Maitake Broth Arugula, Fennel and Parmigiano Lemon Vinaigrette 13 SPECIAL OCCASION MENU PLATED DINNER FIRST COURSE CONTINUED APPETIZERS CONTINUED Layered Tartares of Atlantic Salmon and Blue Fin Tuna Crème Fraîche & American Sturgeon Caviar, Brioche Toast Ricotta and Spinach Gnocchi Roasted Tomato Sauce, Basil Sugar & Spice Cured Pork Belly Confit Confectioner’s Sugar “Brûlée,” Caramelized Sweet Red Pepper, Vidalia Onion Lasagnette of Duck Confit and Butternut Squash Candied Dried Fruits, Port Reduction Risotto English Peas & Parmesan, Fontina & Wild Mushrooms or Butternut Squash with Fried Sage Braised Oxtail with Creamy Polenta Red Wine Jus, White Truffle Cream 14 SPECIAL OCCASION MENU PLATED DINNER MAIN COURSE Choose Two Herb Crusted Chilean Sea Bass Celery Root Purée, Baby Clams New England Chowder Sauce, Crisp Lardons Rosemary-Garlic Roast Loin of Pennsylvania Lamb with Natural Pan Jus Roasted Tomato & Herbed Goat Cheese Phyllo Tarts Moroccan Fava Bean Stew “Dutch Oven” Whole Roasted Branzino Fingerling Potatoes with Caramelized Shallots and Pancetta Fresh Oregano, Parsley & Garlic Pesto with Lemon Red Wine-Balsamic Braised Short Ribs Truffled Potato Purée, Root Vegetables and Braising Reduction Seared Diver Scallops Truffled Sweet Corn Risotto, Lobster Oil Berkshire Pork Chop, Pan Jus with Apple Jack Brandy Cider Braised Red Cabbage, Celery Root Purée and Grilled Asparagus Porcini Crusted Turbot Yogurt Creamed Spinach, Celery Root Purée, Braised Baby Heirloom Carrots and Barolo Sauce 1934 Rainbow Room Filet Mignon, Marechale Lyonnaise Potatoes, Creamed Spinach, Carrots Vichy and Confit Tomato Maine Lobster Pot Pie Wild Mushrooms and Baby Vegetables in White Wine Lobster Sauce Black Truffle & Trumpet Mushrooms with Cognac Oven Roasted Veal Chop, Umbrian-Style Rosemary, Marjoram, Mint & Basil Pesto, Tuscan Potatoes, Grilled Radicchio Roasted Amish Chicken with Truffle Farrotto with Porcini, Kale and Pine Nuts, Grilled Seasonal Vegetables 15 SPECIAL OCCASION MENU PLATED DINNER DESSERT SELECTIONS Choose One Baked Alaska Vanilla Bean & Pistachio Ice Cream, Raspberry Sorbet Vanilla Sponge Cake, Toasted Meringue Flambéed with Raspberry Kirsch Trio Tapioca Pearls in Yuzu Cream & Toasted Coconut Chocolate Ganache in Phyllo, “Pot” of Chocolate-Malt Crème Anglaise Dusted Strawberry “Cupcake”, Fresh Berry Preserves Fruit Soup Fresh Fruits of the Season Ginger-Lemongrass Infused Syrup, Fromage Blanc Ice Cream, Pastry Lattice Apple Tarte Tatin Double Cream Ménage Brooklyn Egg Cream New York Cheesecake, Roasted Strawberry Sauce Mini Challah Bread Pudding, Brandy Cream Mille Crepe Cake Vanilla Chamomile Poached Apricots & Figs (Fruits May Vary With Season) Bananas Foster Vanilla Bean Ice Cream Toasted Banana Cardamom Cake Peanut Brittle Napoleon Nougat & Chocolate Mousse Concord Grape Sorbet, Caramel Sauce New York Cheesecake Salted Honey Graham Crust Vanilla Whipped Mascarpone & Seasonal Fruit Compote 16
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