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