HORS D OEUVRES | SALADS | ENTREES | Download Full Menu
PULLED CHICKEN TOSTADAS
With chipotle aioli and avocado
CRIPSY SHIITAKE MUSHROOM CROSTINI
With goat cheese mousse
PULLED PORK SLIDERS
With pickled watermelon and cilantro
HEIRLOOM TOMATO AND BUFFALO MILK MOZZARELA SPOON
With fig vin cotto
LOCAL FLUKE CEVICHE
With lime, cilantro, and plantain chips
JUMBO LUMP CRAB CAKE
With herb aioli
PISTACHIO CRUSTED YELLOWFIN TUNA
With caper marinated radish salad
PARMESAN CHIVE BISCUITS
With prosciutto, arugula, and lemon aioli
MARINATED BOCCACINI
With eggplant and roasted peppers
ROASTED TOMATO ARANCINI
With herb aioli
FIG AND BRIE CROSTINI
With honeycomb and micro bulls blood
DEVILED EGGS
With scallions and truffle oil
JUMBO LUMP CRAB TACOS
With cilantro crème fraiche
VEGETABLE SPRING ROLLS
With Thai chili sauce
B.L.T. GOUGERES
With smoked bacon and lemon aioli
IRISH SAUSAGE IN A BLANKET
With malt vinegar aioli
BRIASED LAMB TART
With harissa aioli and caramelized onions
MINIATURE PORK BANH MI
With quick pickles, slaw, and harissa aioli
SEARED FILET OF BEEF CROSTINI
With camembert and pesto
ROASTED BEET CONES
With goat cheese and pepitos
SHRIMP AND GRITS
With scallions and remoulade
SCALLOP CRUDO
With tangerine, pernod syrup, and crispy fennel
DUCK PROSCIUTTO WRAPPED ASPARAGUS
With lemon caper aioli
CHILLED SWEET CORN SHOOTER
With jumbo lump crab and smoked paprika
GRILLED SHRIMP SKEWERS
With zucchini, tomato, and chimichurri sauce
CHEESY SAUSAGE BREAD
With gruyère and vodka sauce
FRIED PECONIC BAY SCALLOPS
With tartar sauce
SESAME SEARED YELLOWFIN TUNA
With soba noodles and ponzu sauce
BRAISED DUCK SPOON
With cardamom and caramelized orange
SEASONAL VEGETABLE GAZPACHO
With basil oil and shrimp
STUFFED CRIMINI MUSHROOMS
With tallegio and leeks
MINIATURE BEEF SLIDERS
With coleslaw and barbecue sauce
CRISPY ARTICHOKE HEARTS
With goat cheese and chives
MIXED GREEN SALAD
With seasonal vegetables and sherry shallot vinaigrette
SHAVED FENNEL SALAD
With dried pomegranates, feta, and oregano vinaigrette
RUSSIAN FINGERLING POTATO SALAD
With pesto, hard boiled eggs, and arugula
SHAVED BRUSSEL SPROUT SALAD
With pancetta, parmesan, and lemon vinaigrette
TRICOLOR BEAN SALAD
With grilled lemon, pink peppercorns, and salsa verde
ROASTED TRICOLOR BEET SALAD
With baby swiss chard, sunflower seeds, and cumin vinaigrette
SHAVED RED CABBAGE SALAD
With golden raisins, roasted pecans, and sherry vinaigrette
GRILLED CEASAR SALAD
With bacon croutons, and shaved parmesan
CLASSIC WEDGE SALAD
With pancetta, blue cheese and cherry tomatoes
ASPARAGUS AND MUSHROOM SALAD
With shaved radish and green goddess dressing
HEIRLOOM TOMATO AND BURRATA SALAD
With fig vin cotto, olive oil and basil
MARINATED SKIRT STEAK
With whipped horseradish potatoes and asparagus
RED WINE BRAISED SHORTRIBS
With mustard greens and cheddar grits
GRILLED FILET OF BEEF
With swiss chard and potato-caramelized onion gratin
BRINED PORK TENDERLOIN
With mustard spaetzle and braised red cabbage
THAI MARINATED PORK CHOP
With glass noodles and bok choy
DIABLO CHICKEN THIGHS
with celery root puree and sautéed mushrooms
MARINATED CHICKEN BREAST
With gnocchi, parsnips and parmesan broth
GRILLED LAMB CHOPS
With chickpea salad and red wine jus
PAN SEARED STRIPED BASS
With artichoke barigoule, zucchini, and pesto
SEARED HALIBUT
With broiled tomatoes, feta, and quinoa
ROASTED MONKFISH MEDALLIONS
With sautéed spinach, rice cakes and beurre rouge
BUTTER POACHED LOBSTER
With corn salad and roasted potatoes