CHEF MENUS

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 & Slow-roasted Tomatoes over Frisee & Herb Salad • Maple Brown Butter Vinaigrette • Truffle Butter Toasts

FIRST COURSE WINE PAIRING: Sancerre

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

MAIN COURSE WINE PAIRING: RED - Napa Cabernet Sauvignon, WHITE - Sonoma Coast Chardonnay

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

CASUAL ENTERTAINING LONG ISLAND SUMMER 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 w. Creme Chantilly & Raspberries

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

PRE-DINNER 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 Zest & Micro-Cilantro

MAIN COURSE: Seafood Shop Wild Striped Bass in Agrodolce Sauce • Couscous w. Sour Cherries, Carrots & Chickpeas • 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

KID’S MENU - Available All Weekend Long

PROTEINS: Turkey & Swiss Cheese Crepes • Beef & Tomato Sauté • Crispy-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 DINNER IN THE CITY

ADULT MENU: Butternut Squash, Apple & Kale Salad w. Toasted Sunflower Seeds • Chicken Pepperonata • Quinoa w. Broccoli, Caramelized Onions & Parmesan • Maple-glazed Brussels Sprouts

KID’S 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 & Tri-star Strawberries

MAIN COURSE: Roast Chicken w. Fava Beans, Charred Cherry Tomatoes, Lemon & Cumin • Carrot Orzo w. Parmesan & Spring Chives

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 w. Hudson Valley Vanilla Bean Ice Cream