Jennifer Ophir

Head of State Dinner

COCKTAILS: Prosecco & Elderflower w. a twist of Lemon

HORS d’OEUVRES: Manchego & Membrillo Napoleons dusted w. Za’atar | Bresaola-wrapped Mango & Arugula | Eggplant Chips w. Tzatziki

AMUSE BOUCHE: Chestnut Apple Soup w. Fried Sage, Orange Zest & Parmesan Crisp

FIRST COURSE: Dukkah-crusted Halibut over Frisee & Herb Salad, Slow-Roasted Tomatoes | Maple Brown Butter Vinaigrette | Truffle Butter Toasts

FIRST COURSE WINE PAIRING: Philippe Rambault Sancerre Apud Sariacum 2013

MAIN COURSE: SURF & TURF - Chateaubriand with Red Wine & Pear Reduction, Dover Sole w. Parsley Garlic Butter | Broccolini w. Smoked Paprika & Marcona Almonds | Risotto Milanese

MAIN COURSE WINE PAIRING: RED - Stack House Napa Cabernet Sauvignon 2012 | WHITE - Pip Chardonnay Sonoma Coast 2011

DESSERT: Brown Sugar Pudding w. Huckleberries, Blackberries & Crème Fraiche Whipped Cream

Casual Entertaining Summer Hampton’s Weekend

FRIDAY DINNER

FIRST COURSE: Green Thumb Farmers Market Greens w. Sweet Onion Vinaigrette

MAIN COURSE: Honey Butter Chicken w. Parsley & Pepita Pesto | Rice-stuffed Beefsteak Tomatoes w. Summer Corn and Mozzarella | Grilled Asparagus with Cumin Lemon Aioli

DESSERT: Tate’s Peach Pie & Summer Berries

SATURDAY BREAKFAST

Creamy Baked Eggs w. Parmesan & Fresh Herbs | Toast Points | Summer Berries & Stone Fruits

SATURDAY LUNCH - FAMILY STYLE

Wild Patagonian Shrimp, Fennel & White Bean Salad w. Red Wine Vinaigrette | Caprese Stacks w. Red Horse Market Mozzarella & Smoked Eggplant | Spinach Tart | Corn on the Cob w. Lime Butter | Hibiscus Lemon Iced Tea

AFTERNOON COCKTAILS

Charcuterie Plate w. Various Cheeses & Crackers, Dried Apricots, Grapes, Pistachios & Black Truffle Mustard | Sazerac Cocktails

SATURDAY DINNER

FIRST COURSE: Crushed Cucumber Salad w. Country Garden Beefsteak Tomatoes, Toasted Garlic Breadcrumbs, Lime & Cilantro

MAIN COURSE: Seafood Shop Wild Striped Bass in Agrodolce Sauce | Couscous w. Sour Cherries, Carrots & Chickpeas | Marinated Zucchini Pasta w. Fresh Herbs & Olive Oil

DESSERT: Eton Mess

SUNDAY BREAKFAST

Greek Yogurt | Housemade Granola w. Dried Blueberries, Coconut Chips, Chia Seeds & Dates | Summer Berries

SUNDAY LUNCH - FAMILY STYLE

Steak Tacos w. Toppings: Pico de Gallo, Guacamole, Cotija Cheese Crumbles, Pickled Onions, Shredded Lettuce | Black Beans | Yellow Rice | Tortilla Chips | Arnold Palmers & Mexican Beer

KIDS MENU - available all weekend long

PROTEINS: Turkey & Swiss Cheese Crepes | Beef & Tomato Sauté | Baked Chicken Tenders

VEGETABLES: Butter Lettuce Salad w. Carrot Ginger Dressing | Cucumber Spears, Carrot Sticks & Cherry Tomatoes w. Buttermilk Parmesan Dip | Broccolini w. Olive Oil | Green Beans w. Butter | Brown Sugar-glazed Carrots

STARCHES/GRAINS: Tomato Couscous | Brown Rice | Ravioli w. Cheese

Weeknight in the City

ADULT & TEEN MENU: Butternut Squash, Apple & Kale Salad w. Toasted Pepita Seeds | Chicken Pepperonata | Gemelli w. Broccoli, Caramelized Onions & Parmesan | Maple-glazed Brussels Sprouts

TWEEN & TODDLER MENU: Tofu, Avocado & Cucumber Sushi Rolls, Yellowtail & Scallion Sushi Rolls | Kale Chips | Carrot & Celery Sticks w. Miso Dipping Sauce

Seasonal Menus

Winter

FIRST COURSE: Wild Mushroom Bisque w. Walnut & Arugula Pesto

MAIN: Beef Bourguignon | Celery Root & Potato Mash | Haricot Vert w. Dijon Dressing

DESSERT: Affogato w. Coffee & Vanilla Ice Cream

Spring

FIRST COURSE: Baby Greens & Endive Salad w. Black Pepper Mascarpone & Pears

MAIN COURSE: Roast Chicken w. Lima Beans, Charred Cherry Tomatoes, Lemon & Cumin | Carrot Orzo w. Parmesan & Rosemary | Braised Swiss Chard

DESSERT: Rhubarb & Vanilla Compote over Lemon Poppyseed Cakes w. Whipped Cream

Summer

FIRST COURSE: Panzanella w. Kalamata Olive & Oregano Vinaigrette

MAIN COURSE: Swordfish w. Smoked Paprika Romanesco Sauce | Crispy Potato Wedges w. Gremolata | Roasted Summer Zucchini w. Hazelnuts & Feta

DESSERT: Peach & Blueberry Icebox Cake

Fall

FIRST: Sicilian Citrus Salad w. Blood Oranges, Oil-cured Olives, Red Onion & Goat Cheese, Red Wine Vinaigrette

MAIN: Braised Tofu w. Eggplant & Shiitake Mushrooms | Basmati Rice w. Peas & Dill | Brussels Sprouts w. Toasted Pecans

DESSERT: Caramel Apple Crisp with Hudson Valley Vanilla Ice Cream