client dinner series

menu. 1
hors d'oeuvres
PASSED
Roasted Blooming Hill Farm Potato Pancake with American Smoked Salmon & Crème Fraiche
Broiled Homemade Ricotta with Oven Dried Tomatoes, Olives & Garlic Toasts
Sourdough Spelt Pizzas with Quince, Jamison Farm Lamb Prosciutto & Old Chatham Ewes Blue

seated dinner
FIRST COURSE
Blooming Hill Farms Winter Greens with Celery Root, Walnuts, Pomegranate & Date Dressing

MAIN COURSE
Jamison Farms Hearth Grilled Lamb
alternate: market fish in parchment
Creamed Sweet Kale and Parsnips
Roasted Cauliflower with Lavender & Grey Salts

sweet bites
Chocolate Pumpkin Cake
Petits Fours

menu.2
hors d'oeuvres
PASSED
Parmesan Cup with Roasted Root Vegetables with Tomato Pesto
Sourdough Spelt, Potato, Parmesan, Herbs of the Hudson Valley & Truffle Oil Pizza
Parsnip Potato Pancake with Butterbean Honey Spicy Pear Chutney & Crème Fraiche

seated dinner
FIRST COURSE
Puree of Celeriac Soup with Pepper Oil

MAIN COURSE
Hearth Grilled Tenderloin of Pork
alternate: Artisan Pasta with Wild Mushrooms & Truffle Oil
Heirloom Corn Bread Pudding with Brined Concord Grapes & Chestnuts
Wild Green with Garlic Confit

sweet bites
Chocolate Espresso Pots de Crème
Petits Fours

menu.3
hors d'oeuvres
PASSED
Seared Wild Tuna & Edamame Truffle Puree on Onion Snaps with Microgreens
Coriander Spiced Grilled Chicken Tarts with Figs & Acai Berries
Smoked Portobello Mushroom, Artichoke Pesto & Coach Farm Goat Cheese on Crostini

seated dinner
FIRST COURSE
Parmesan Cup with Roasted Blooming Hill Farm Root Vegetables &
Smoked Tomato Pesto over Micro Arugula with Opal Basil Vinaigrette

MAIN COURSE
Grilled Alaskan Salmon With Roasted Corn & Red Pepper Relish
Butternut Squash Puree & Kale With Roasted Beets

sweet bites
Chocolate Layer Cake
Vanilla Gelato