Menu - Fall / Winter 2009


Bacon Wrapped Medjool Dates

Crispy Risotto Balls with Warm Mozzarella Centers

Warm Blue Point Oysters with Leeks and Osetra Caviar

Roman-Style Marinated Olives

Assorted Bar Nuts Spicy & Sweet

Hot Garlic Potato Chips

Tex-Mex Chicken Drumsticks

Crispy Shrimp Fritters

Cherry Tomato and Mozzarella Lollipops

Truffled Balls of “Love”

Greek Style Quesadillas

Salt Cod Brandade

Chickpea & Spinach Fritters

Maryland Crab Cakes

Vegetable Sushi

Seared Plantain Chips with Lime Cream

Matzo Polenta with Sautéed Mushrooms

Truffled Eggs with Caviar

Crispy Sausage Stuffed Olives

Smoked Salmon on Crispy Potato Latke

Beef Satays with Thai Coconut Peanut

Cucumber Vodka Shooters

Soft Polenta Spoons with Caramelized Shallots

Spicy Seared Ahi Tuna

Spring Rolls with Thai Dipping Sauce

Turkish Style Salmon Sticks
Lime Marinated Grilled Shrimp

Bacon Wrapped Scallops

Seared Shrimp with Pomegranate Reduction

Cardamom Rubbed Rack of Lamb

Vegetable Dumplings (pot stickers)

Beef Yakitori Skewers

Parmigiano-Reggiano Crisps with Goat Cheese Mousse

 Artichoke Bruschetta

Wilted Winter Greens Crostini

 Figs & Honey

Fried Chickpeas Misto

Fruit Platter

Cheese Platter

Crudités with Dips

Assorted hand Rolled Sushi


Carrot –Red Lentil Soup with Asian Spices

Somen in Broth with Romaine & Chicken Tenders

Mushroom Soup with Barley & Wild Rice

Matzo Ball Soup

Cauliflower Vichyssoise

Black Bean Soup with Tomato Avocado Salsa

Roasted Butternut Squash Puree with Fried Sage

Old Fashioned Chicken Soup

Lobster Gazpacho with Citrus and Cumin

Classic French Onion

Winter Chili

Split Pea Soup

Roasted Tomato Basil 

Turkey Soup with Asparagus, Black Forest Ham & White Beans

Potato, Cheddar Ale Soup

Crunchy Fava Bean Salad with Frisee, Peppers, & Pecorino

Cracked Wheat Panzanella

Bosc Pear Carpaccio with Baby Arugula & 25 yr Aged Balsamic

Goat Cheese Salad with Beets, Braised Fennel, & Citrus Vinaigrette

Grilled Avocado & Tomato Salad with Green Goddess Dressing

Seared Scallops with Truffled Mash Potatoes

Tuna Carpaccio a la Nicoise

Baby Spinach with Egg, Balsamic Red Onions & Sliced Almonds

Seafood Salad

“Autumn” Salad Asian Pears, Gorgonzola & Walnut Vinaigrette

Asparagus Salad, Mizuna, New Potatoes, Mustard Vinaigrette

Frisee Salad with Roquefort Croutons and Caesar Dressing

Lime Marinated Seafood Seviche

Poached Egg & Bacon Lardon Salad

Citrus Salad with Shaved Fennel

Steak Tartar

Goat Cheese Tarts

Caesar with Lemony Dressing

Winter Quiché


Lobster Sheppard’s Pie

Seared Halibut with Haricots Verts, Scallions, and Whit Wine Sauce

Pan Roasted Salmon with Citrus Balsamic Vinaigrette

Stripped Bass with Sweet Corn Custard

Trout Wrapped in Bacon, Braised Escarole, Green Lentils, Sage, Sherry Vinaigrette

Atlantic Salmon, Brussel Sprouts, Fingerling Potatoes & Garlic Nage

Halibut with Steamed Spinach & Portobello Mushrooms

Grilled Prawns with Lime, Cilantro & Chilies

Sole a La Meuniere


Seared Scallops, Roasted Cauliflower, Balsamic Glaze

Bucket of Roasted Black Mussels

Salmon with Artichokes a La Grecque

Monkfish with Savoy Cabbage, Smoked Bacon & Fingerling Potatoes

Red Snapper with Baby Clams, Sausage & Romesco

Fish in a “Bag”

Grilled tuna Steak with Blood Orange and Fennel

Turbot whole Roasted

Swordfish with Tomatoes and Capers

Roasted Cod Crushed Potatoes, Almonds & Mushroom Jus

Poached Salmon a La Nage

Shrimp Jalapeno Skewers


Steak Au Poive

Orange Fennel Osso Bucco

Lamb Chops with Swiss Chard & Truffled Mash

Baked Virginia Ham

Charcoal Grilled Porter House Steaks with Potato Mushroom Gratin

Garlic Crusted Pork Loin, Warm Quince & Apple Compote

Roasted Rack of Veal

Glazed Pork Belly

Cote Be Boeuf

Braised Oxtail

Rack of Lamb, Garlic Mashed Potatoes, Braised Winter Greens

Red Wine Braised Shortribs Dried Cherry Sauce

Pork Milanese

Grilled Steak with Blue Cheese Potatoes

Classic Corned Beef Brisket, Cabbage, Carrots & Potatoes

Filet of Beef with Hotel Butter

Pot Roast Ragu


Coq Au Vin

Indonesian Ginger Chicken

Wild Roasted Turkey with Cornbread Stuffing

Chicken cooked in Cabernet with Root Vegetables and Potato Puree

Seared Duck Breast with Braised Turnips and Medjool Dates

Turkey Meatloaf

Crispy Chicken, Whole Roasted Shitakes. Braised Endive

Grilled Quail with Braised Figs and Port Glaze

Buttermilk Fried Chicken Classic Garnish

Duck Confit on Warm French Green Lentils

Whole Roasted Chicken, Baby Vegetables & Rosemary New Potatoes

Skewers’ of BBQ Boneless Quail

Deep Fried Turkey Legs, Vegetable Coleslaw

Roasted Cornish Game Hens with Pomegranate- Molasses Glaze

Black- Eyed Peas with Escarole, Potatoes, & Turkey Sausage


Butternut Squash Ravioli, Parmesan, Marjoram, & Oxtail Broth

Mac-n-Cheese (with bacon & Jalapenos)

Wonton Strips with Spicy Crab and Bacon Stir-fry

Lobster Parpadelle

Szechuan Noodles

Ratatouille Risotto

Classic Lasagna

Wild Mushroom Risotto

Udon with Vegetable and Shrimp Tempura

Potato Gnocchi with Fresh Herbs


Parsnip Pancakes

Sautéed Assorted Wild Mushrooms

Garlic Mashed Potatoes


Pan Roasted Root Vegetables

Brown Sugar Skillet Cornbread

Olive Oil Smashed Yukon Golds

Curried Cous Cous

Sautéed Broccoli Rabe

Cold Sesame Buckwheat Noodles

Honey Roasted Apple Sauce

Steamed / Sautéed / Roasted Vegetables

Potato Gratin with Garlic

Roasted Brussels Sprouts

Spinach Pie

Creamy Polenta with White Truffle Oil

Carrot & Beet Latkes

Pomegranate Pilaf


Coffee & Doughnuts

Apple Calvados Tarts

Chocolate Mousse Cannoli

Maple Crème Brule

Profiteroles with Vanilla Ice Cream & Chocolate Sauce

Blackberry & Peach Cobbler

“Reverse” Chocolate Chunk Cookies

Marbles Pumpkin Cheesecake & Pumpkin Seed Brittle

Chocolate Panini

Strawberry Tart with Mascarpone & Aged Balsamic

Croissant Bread Pudding

Pots De Crème

Chocolate Banana Strudel with Vanilla Ice Cream & Carmel Sauce

Pumpkin Bread Pudding

Root Beer Floats

Skillet Baked Chocolate Chip Cookie