BRUNCH

                     SELECTIONS

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Pan Fried Cheese Blintzes

Golden Crepes, Sweetened Cream Cheese, Lemon Curd, Maple Blueberry Sauce
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Cheesecake French Toast Strata

Buttery French Toast, Custard Crème with a Streusel topping

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Fresh Fruit

Fresh, Seasonal Fruit served in a Martini Glass

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Hickory Baked Ham

Ginger Rum Glazed Hot Ham

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Lobster and Shrimp Crepes Thermador

Tender Crepes filled with seafood with a Sherry Scented Cream

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      Poached Salmon with Leeks

Lightly Poached Salmon & Leeks with Fresh Dill in a White Wine Reduction

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Strawberry Orange Salad

Fresh Mint, Fresh Strawberries & Oranges in Grand Mariner

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  Salad Nicoise with Shallot Vinaigrette

Tuna, New Potatoes, Hard Boiled Egg, Green Beans, Nicoise Olives

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    Cinnamon Ginger Scones

Flaky Pastries with Candied Ginger & an Orange Glaze

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Spiced Belgian Hot Chocolate

Hot and Fresh Cocoa with a Chai Spice Blend

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Peach Shortcakes with Rum Cream

Housemade Shortcake with Ginger Peaches and Rum Cream

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Lemon Cheese Cream Puffs

Flaky Pastry with a Cheesecake filling

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Blueberry Crumb Cake with Honey Butter

Crumbly Cinnamon & Blueberry Streusel with sweet Whipped Butter

Our Brunch Menus include:

Locally Roasted Fair Trade Dark Roast Coffee, Hot Tea,

Turbinado Sugar, Cream and Orange Juice

     

       PLATED DINNER

          SELECTIONS

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              Chicken Persillade – Chef Louie’s Specialty

                       Medallions of Boneless Chicken Breast,

                       Garlic Crumb Crust, Five Spice Cream

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Hot Skillet Sirloin Filet & Sea Scallops or Prawns
Gently Cooked Steak with Seafood & Brie Cream with Maître d’ Butter

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Grilled Flat Iron Steak

Grilled & Sliced Flat Iron Steak with Choice of Sauce:

*Five Spice Cream *Rosemary Glace *Guinness Stout Reduction

*Sauce Bordelaise with Mushrooms & Herbs

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Chilean Sea Bass

Pan Seared Sea Bass in a Tarragon Mustard Cream

     

        First Course                                  

Bride's Salad   

Romaine, Radicchio, Bibb, Spinach, Hearts of Palm, Chives,   

Enoki Mushrooms, Raspberries, Duo Raspberry Vinaigrette   

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Spinach, Arugula, Orange Salad   

Ginger Maple Vinaigrette, Curried Pecans   

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Caesar Salad Maison   

Romaine, Peppercorns, grated Pecorino,   

Garlic Croutons, Creamy Caesar Dressing   

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Salad in the Red   

Red Oak Leaf, Beets, Pomegranate Seeds,   

Marcona Almonds, Craisins, Poppy Seed   

Vinaigrette, Balsamic Vinaigrette   

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       Starches                

                 

Israeli Cous Cous

Currants, Almonds, Coriander *available Gluten Free*

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Polenta Stack

Polenta, Eggplant, Purple Basil, Beefsteak Tomato, Fontina, Sugar Snap Peas,

Caramelized Onion with a Smoked Tomato Coulis

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Salmon Filet & New England Crab Cake

Pan Seared Alaskan Salmon with Tomato Basil Champagne Sauce

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Yukon Gold & Artichokes in Phyllo

Mashed Potatoes and sautéed Artichokes in baked Phyllo Dough

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Oven Roasted Red Potatoes

Roasted potatoes with Mint, Garlic, Cracked Black & Pink Peppercorns

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          Red Quinoa               

          Cooked with Seasonal Mushrooms & Leeks               

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          Chantilly Herbed Mashed Potatoes               

          Whipped Potato with Cilantro,       

            Scallions, Parsley, Tarragon & Garlic  

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              Wild Rice                     

Orzo, Brown Rice, Wheat Berries, Onions,             

Pinenuts & Dried Apricots               

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Choice of Vegetable:

*Caramelized Root Vegetables *Grilled Asparagus *Vegetable Julienne

*Fresh Green Beans *Carrot Tourne *Elote *Asian Saute

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      Boulanger

  Rosemary Sourdough, Rich Potato Rolls, Rosemary Ciabatta,

Feta Olive Ciabatta, Cheddar Garlic Ciabatta, Caramelized Onion,

Tomato Basil Focaccia, Fennel Manchego Focaccia, Pecan Craisin,

Cheese Roasted Pepper Focaccia, Spinach Asiago Focaccia, Seeded Wheat,

Cheese Dill Onion Rolls, Masa Corn Rolls, Ricotta Herb Rolls, Classic Rye,

Buttery "Ziggy" Rolls, Honey Cracked Wheat Walnut Bread

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SMALL PLATES/TAPAS SELECTIONS

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Hot

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Seared Sea Scallops
Grilled Asparagus, St. Andre Cream, Toasted Hazelnuts

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Roasted Pepper Chowder
White Cheddar, Taso and Sicilian Pesto Grilled Cheese

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Boston Beach Jerk Spareribs
Cuban Mojo Grilled Vegetable Salad

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Warmed Chevre

Garlic Toasts, Tomato Concasser

 

Clams El Faro           
Clams, Sherry, Prosciutto, Onions          

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Chorizo-Filled Dates           
Wrapped in Bacon           

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Mussels           
Ham, Peppers and Tomatoes           

 

Barbeque Brochettes           
Swordfish, Peppers, Bacon           

Cold

Roasted Salmon
Panko Crust, Wasabi Potatoes, Caramelized Beets

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Gnudi
Ricotta Dumplings, Bolognaise Sauce, Petite Watercress

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Char-grilled Lamb Rack Persillade
Mashed Parsnips, Pesto Hollandaise

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Pear Frangipane Tart
Plum Caramel Sauce, Purple Door Cardamom Ice Cream

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Grilled Chicken Salad
Chilled, with Serrano Peppers

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Jumbo Shrimp
Sherry-Garlic Sauce, Fresh Parsley

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Ceviche of Scallops
Lime Tortilla Marinade

 

Salads

 

Jumbo Shrimp
Sherry-Garlic Sauce, Fresh Parsley

 

Squid and Celery Salad
Warm Salad with Cumin Seed

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Mushroom Salad
Tomato, Scallions, Cilantro

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Roasted Eggplant & Tomato Salad
 

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INDIAN BUFFET MENU​

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Passed Appetizers

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Char-grilled Lamb Kebobs
Coriander Chutney

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Samosas
House made Pastry Filled with Potatoes, Peas, Onions, Spices, Mint Chutney

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Pakoras
Potato and Spinach Fritter with Yogurt Dip

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Buffet

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Chicken Curry
Chicken Breasts, Onion, Garlic, Ginger, Tomatoes, Coconut Milk

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Palak Paneer
Spinach, Mild Cheese, Tomatoes, Garlic, Onions, Spices

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Fried Indian Fish Pakora
Chutney, Lime, Tomatoes

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Pulao Rice
Basmati Rice, Peas, Cumin, Ghee

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Boondi Raita
Yogurt Sauce

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Grilled Nan Bread

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Chapati Bread

MEDITERRANEAN SELECTIONS

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Passed Appetizers

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Chicken Skewers Avgolemeno

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Eggplant “Caviar”

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Kofta Bistro Burger

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Entree

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Israeli/Fattoush Salad
Pita, Tomatoes, Cucumbers, Peppers, Red Onions, Pepperocini, Feta, Red Wine

Vinaigrette

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Turkish Lamb Chops
Coriander Crust, Tahini Lemon Sauce

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Prawns Kabasa
Served on Rice Pilaf with Cumin, Tomato Sauce and Pine Nuts

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Grilled Tri-Color Peppers
Toasted Sesame Butter

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Yia Yia’s Roasted Potatoes

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Kalamata Olive Bread

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Dessert

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Chef Louies Baklava Parfait

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Anise Butter Cookies

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Spirited Athenian Cafe

 

BUFFET SELECTIONS

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Sicilian  Chicken Breast
Stuffed Boneless Breast, Ricotta, Pine Nuts, Spinach & Sun-dried Tomato Cream

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Roasted Lamb

Lamb Loin roasted with Garlic Cloves and Fresh Oregano

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Chateaubriand
Roasted Beef Tenderloin, Rosemary Glace’ D Viande or Dijon Cream

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Beef Brochette

Marinated Beef Tenderloin skewered, Red Peppers, Mushrooms, Onions

 

 Salmon Filet 

Pan Seared Salmon with a Tomato Basil Champagne Sauce

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Pork Au Poivre

Sautéed Pork Tenderloin, Apple Jack Brandy with 3 Peppercorn Sauce

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Panache of Grains
Orzo, Wild & Brown Rice, Onions, Cooked in Chicken Stock, with Pecans & Dried Apricots

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Sauté of Green Beans
Fresh Beans lightly sautéed in Lemon Balsamic Butter

 

Oven Roasted Potatoes

Red Potatoes, slow roasted with Mushrooms, Rosemary and Butter

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Israeli Cous Cous

Cous Cous seasoned with Cumin, Coriander, Cinnamon, Cilantro, Red Pepper & Currants

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Salad Maison
Mesclun, Tangy Champagne Dressing, Neuske’s Bacon, Grated Swiss, Garlic Croutons

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Serbian Salad
Tomatoes, Cucumbers, Peppers, Scallions, Kalamata Olives, Feta & Red Wine Vinaigrette

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Housemade Fresh Bread

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NOUVEAU SELECTIONS

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Passed Appetizers

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Pan-Fried Indian Chicken Cakes

       Cilantro & Curry Oil

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Open-Faced Shrimp Tamale

       Served on an Asian spoon

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Vegetarian Samosas

Potatoes & Peas, Yogurt Mint Dip

   

Steak Taco
Pico de Gallo

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  Masa Grilled Cheese
Sundried Tomato, Olive Tapenade

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First Course                                  

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            Pear Napoleon Salad
             Whole Bosc Pear Layered with Chevre

             and Mizuna, Baby Greens, Borage Flowers,

             Pear Wine Vinaigrette

          

            Waldorf Salad
             Apples, Raisins, Walnuts and celery in Dijon Cream

            

             Serbian Salad
             Tomatoes, Cucumbers, Peppers, Scallions, Kalamata Olives, Feta Cheese

              Balsamic Vinaigrette

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                            Second Course

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             Cream of Artichoke Soup
             Crushed Hazelnuts

             

              Crab Martini
               Stemmed glass displayed with Mango, Tomatoes, Artichoke, Crab Meat,

               Cilantro Citrus Vinaigrette, Crab Claw, Nasturtium

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Entrees         

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Char-Grilled Veal Rib Chop
Port Wine Glace, Champagne Squash Risotto Cakes, Vegetables Nicoise

Ciabatta, Mushroom Herb Rolls

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Chicken Persillade in Garlic Crumb Crust
Five Spice Cream, Tomato Concasser, Julienne of Seasonal Vegetables,

Potato Gnocchi in Roasted Pine Nut Butter

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Steamed Halibut
Ginger Acorn Squash, Wasabi Tobiko Sauce, Sumac Butter,

Spring Bean Ragout, Micro Greens

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Lobster Thermador & Roasted Steer Tenderloin
Thermador: Chunk Lobster meat, Sherry Scented Wild Mushroom Cream

Tenderloin: Sauce Aupoivre, Artichoke and Yukon Gold Strudel, New Baby Carrots

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Pan Seared Salmon Fillet
Vegetables Julienne, Charamoula Sauce

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Char-Grilled 12oz. Ribeye Steak
Pan-seared Cantonese Noodles, Cilantro, Scallions, Sesame Oil,

Asian Green Beans, Red Peppers, Bok Choy, Corn, Fried Mung Bean Noodles

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Dessert

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Turtle Soup

Warm Chocolate Turtle Soup with Turtle Candy and

Vanilla Bean Frozen Custard

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Budino
Mason Jar layered with Butterscotch Custard, Cookie Crumble

and Salted Caramel Sauce

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Apple Cheesecake Phyllo Purse
Warm Cranberry Brown Butter Sauce

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Pumpkin Cake
Brown Sugar Icing, Toffee Sauce, Roasted Pecans

PASTRY/ DESSERT SELECTIONS

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Apple Blueberry Cobbler

Fresh Baked Fruit Cobbler  

with Maple Ice Cream

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Guinness Chocolate Cake

Rich Cake, Raspberry White Mousse

with Mixed Berries and Fresh Mint

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Citrus Martini

Lemon Curd & Sour Cream Lime Mousse

topped with Seasonal Berries

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Chocolate Truffle Cake

Salted Caramel Milk Chocolate Mousse,

Triple Chocolate Crunch Bark

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Southern Pecan Tart

Brown Sugar Cheesecake Mousse in a

buttery Tart Shell with Caramel Sauce

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Deconstructed Turtle Cheesecake

Pecan Shortbread, Cheesecake Mousse,

Belgium Chocolate Sauce,

Brown Butter Caramel, Toasted Pecans

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Chocolate Star Anise Cake

Coffee Almond Mousse, Spiced Port Wine Sauce

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  Peach Cobbler

Cinnamon Ice Cream, Tuile Crisps

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Luscious Lemon

Lemon Mousse Trifle, Lemon Wafter, Lemon Brown Butter on a Lemon Tart

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Bananas Foster

Chef sautéing Bananas with Rum, Crème de Banana, Butter and Brown Sugar, Served

with Frozen Cinnamon Custard and Spiced Shortbread

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Assorted Biscotti, Cookies, Bars, Macaroons, and more...

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GLOBAL STATIONS SELECTIONS​

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Chef Louie’s Indian Curry Bar

Chicken Tikka Masala
(a signature dish)

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Shrimp in Green Curry Sauce
Onions and Tomato

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Seasonal Vegetable Curry

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Basmati Rice, Nan Bread

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Pasta

Tuscan Cheese or Mushroom Ravioli
Diced Tomatoes, Fresh Basil, Garlic Cream, Parmesan

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                      Cavatelli
                      Braised Short Ribs, Sauce Bolognaise,

                      Pecorino

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                      Housemade “Pizza” Foccacia

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                      Grissini

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                      Marinated Cucumber Tomato Salad

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Latin Grill

Mojo Martini
Martini Glass Filled with Black Beans and Rice, Mojo Chicken, Scallions, Chili Verde

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Classic Cubano
Pork, Ham, Swiss, Mustard, Mayo, Pickles

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Plantain Chips

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Grilled  Lemon Asparagus

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Roasted Garlic Fingerling Potato Salad

COCKTAIL PARTY SELECTIONS

 

At the Bar

Chile Lime Cashews

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Passed Appetizers

Brie, Pear and Almond Phyllo Purse

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Chicken and Neuske’s Bacon Brochette
Molasses Glaze

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Croque Madame
Grilled Turkey, Brie, Pear Chutney

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Prosciutto Wrapped Shrimp Skewers
Boursin Sambuca Crème

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Asian Spoon
Smoked Thai Chicken Salad, Wasabi Sesame Seeds

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Petite Watermelon, Ricotta Salata and Jicama Skewers

Balsamic Glaze

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Stationary Appetizers

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Chile Relleno Fondue
Green Chiles, Red Peppers, Monterey Jack Cheese, Chevre, French Baguettes and Seasoned Tortilla Chips

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Soup Bar
Mini Shots of: Lobster Brie Bisque, Squash Pepita, Roasted Tomato Corn Chowder, with House Made Rosemary Bread Twists

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Southwest Grill
Sourdough Bread Filled with Grilled Chicken or Beef Tenderloin, Cheese, Cilantro, Roasted Pepper Relish

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Accompaniments
Ancho Crème Fraiche, Guacamole

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Grilled Fanned Chicken Breast

Parma Ham, Sopresseta, Assorted Olives, Lemon Aioli

Housemade Potato Rolls