Winter seems to have morphed into summer in a mere two weeks and we’re thrilled to say good-bye to our Sorels and winter jackets (at least until December). We’ve been celebrating in our kitchens by developing and tasting new menu items that embody the new season and the months ahead. We’ve come up with new hors d’oeuvre, first courses, mains, stations and desserts and hope you’ll be just as excited about them as we are. Here are some of the highlights:

Hors D’Oeuvre

Zucchini Cube
Pickled Vegetable Salad

BLT
Panko Chicken, Cherry Tomato, Bacon Spinach Aioli

Baked Olives
Cheddar Crust

Salad

announcing-spring-and-summer-menus-01Shaved Asparagus Salad
Parmesan Panna Cotta, Lemon Jelly, Butter Brioche Crumbs, Balsamic

announcing-spring-and-summer-menus-02Smoked Lobster, Miso Custard
Snow Pea, Radish Salad, Lemon Vinaigrette

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Watermelon and Beet Salad
Radish Sprouts, Micro Basil, Monforte Dairy Lemon Chevre, Spiced Walnuts

Main

Sable Fish
Smoked Tomato Butter

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Poached Halibut
Saffron Broth

Coffee Chili Rubbed Chicken
Mole Glaze

Dessert

 

announcing-spring-and-summer-menus-05

Orange and Fennel
Crème Fraiche Cheesecake, Blood Orange Sorbet, Lemon Curd, Graham Crumbs, Fennel Crisp

announcing-spring-and-summer-menus-06

Earl Grey & Fig Tart
Earl Grey Chocolate Ganache, Honey Roast Fig, Bergamot Shortbread, Chocolate Shell

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Mini Donuts and Donut Holes
S’more, Lemon, Cherry, Raspberry

Feeling inspired or planning your next event? Get in touch!

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