HORS D’OEUVRES

BLANKETED FRANKS

carawat kraut mustard sauce

PORK BELLY BLT

tomato jam, arugula, brioche crostini

CITRUS LOBSTER

old bay potato latka, shaved celery

CRISPY RIGATONI

wild mushroom mainara, arugula pesto, ricotta

BLACKBERRY BRIE GOUGERES (ss)

lemon, tarragon, maple crackle

CAULIFLOWER PIZZETTA (gf)

artichokes, fontina cheese, kale, lemon

CLASSIC SHRIMP COCKTAIL (gf)

horseradish gin cocktail sauce

BRUSSELS WALDORF

smoked chicken, pecans, apples

THREE COURSE DINNER

APPETIZER

GREENMARKET BURRATA SALAD (ss)

heirloom tomatoes, runner beans, kale & red frill mustard greens toasted pistachio dust, lemon pesto

ENTRÈE

ARTISAN STEAKHOUSE BEEF

cramelized cipollini onions, ak-1 steak sauce duck fat roasted fingerlings, vine tomatoes, cauliflower creamed spinach

JARDINIÈRE CHICKEN

dijon tarragon chicken jus carrot & truffled yukon potato purée, snap peas & pea shoots

SNAPPER PROVENCAL

tomato fennel coulis, olive tapenade & basil couscous with crispy artichokes, tomatoes, arugula & parmigiana

DESSERT

KEY LIME TART

graham crumb crust, torched coconut marshmallow sauce, three berry sorbet, passion meringue kisses, dark berries

FRIANDISES

served to the tables after dessert
salted caramel brownies, meyer lemon shortbread, raspberry ganache kisses, almond florentines, Skylark tropical passion macaroons, fresh strawberries