Formal Art Show Gala

Butter Poached Lobster served over Mascarpone Bowties

Freshly Baked Bread featuring Chef’s favorite dill rolls Cultured Vermont Butter

Mixed Baby Greens tossed with Pomegranate Vinaigrette and ripe strawberries, aged goat Cheddar and candied pecans

Rhubarb Sorbet

Beef Tenderloin de Paolo
Filet Mignon Steaks are topped with creamy spinach, pine nuts and sundried tomatoes and wrapped in puff pastry.
Truffled twice-baked new potatoes
Fresh Asparagus

Coppertop Chocolate Cheesecake sampled with Earl Grey Truffle and Spicy Meringue Kiss

Coffee and Tea with Accoutrements

Thelma's Winter Birthday

Lobster Bisque with Lobster shaped croutons

Mesclun dressed with Pear-Infused Balsamic Vinaigrette and Toasted Pecans

Chef’s selection of freshly baked bread and creamery butter

Roasted Prime Rib of Beef with Horseradish Cream accompanied by Classic Potato Pancakes and Asparagus

Winter-Spiced Molten Chocolate Cake served with Rum-Ginger Ice Cream

Happy Valentine's Day

Amuse Bouche

Swordfish Corazon Heart-shaped fresh fillet of Swordfish served with Alfredo Sauce and Pesto, topped with cabochons of Black Truffle Butter

Ravioli in Brodo Delicate Shrimp Ravioli served in a gentle broth

Antipasto Plate A smattering of taste experiences including Italian Black Olives, garlic marinated tiny button Mushrooms, fresh boccocini of Mozzarella, and uncured Salami served on a bed of Mesclun.

Intermezzo Thyme-Infused Cranberry Orange Sorbet

Chicken Francaise accompanied by Wild Mushroom Jubilee, Baby Carrots and Haricots Verts. 

New York Style Cheesecake
Tracy likes cheesecake. Eric likes chocolate. This cheesecake has a Chocolate Graham and Pecan Crust. It is served on Red Raspberry Sauce.
Oh, don’t forget the Giant Chocolate Covered Strawberries on top.