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OUR MENUS
Deliciously different food
Our team of Chefs and Event Directors tailor original menus for each event, with no two occasions the same.
Inspired by the bounty of the season, our menus are on-trend with broad appeal so that all of your guests feel considered.

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Canapés
LAND
Beef Slider| Brussel Sprout Kimchi, House Made Bun (df)
Beef Bourguignon Croquette| Short Rib, Potato, Carrot, Red Wine Soubise (gf, df)
Everything Spiced Pig in a Blanket| Black Truffle Dijonnaise
Hoisin Glazed Duck Cone| Crispy Wonton Cone, Japanese Kewpie Mayonnaise (df)
Coronation Chicken Poppadum| Free Range Chicken, Curry, Apricot
Mole Chicken Tostada| Red Pepper Mustard, Pickled Jalapeno (gf, df)
SEA
Hamachi Crudo| Rice Crisp, Yuzu, Shoyu (df, gf)
Tuna Tartare| Nori Ring, Sriracha, Furikake, Shiso
Smoked Salmon Croque Madame| Sunny Side Up Quail Egg, Caviar
NYC Bagel Macaron| Smoked Salmon, Cucumber, Whipped Beet Cream Cheese
Lobster Roll| Coconut Lemongrass Dressing, Coriander Bun, Lime Salt
Paella Arancini| Saffron Aioli (gf, df)GARDEN
Hearts of Palm Ceviche| Crispy Plantain, Lime, Cilantro (gf, df, vg)
Blue Cheese Barquette| Quince, Black Pepper, Rosemary (v)
Winter Vegetable Roll| Shimeji Mushrooms, Red Miso Squash (gf, vg)
Autumnal Chouquette| Savory Squash Chantilly, Maple, Sage (v)
Squash Espuma| Polenta Crisp, Porcini, Orange Balsamic (gf, v)
Chickpea Panisse| Root Vegetables, Maple Mustard (v)
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Plated
APPETIZER
JERSEY GIRL BURRATA
Chicories, Butternut Squash Chow Chow, Apple Vincotto, Pumpkin Seed Brittle (gf, v)
POACHED HEIRLOOM BEETS
Goat Cheese Fonduta, Frisée, Crunchy Honeycomb, Hibiscus-Quince Vinaigrette (gf, v)
ARANCINO
Parsnip and Saffron, Porcini, Greens, Blood Orange Balsamic Must (gf, v)
AUTUMN VEGETABLE PANZANELLA
Cooked and Raw Roots, Sage Focaccia, Cranberry-Maple Mostarda (df)
ROOT VEGETABLE TARTARE
Salsify and New Potato Vichyssoise, Sage & Potato, Parsley Oil (gf, vg)
SALT BAKED SUNCHOKE
Celery Root Remoulade, Green Apple, Lemon Vinaigrette, Whole Grain Mustard, Shiso (gf, vg)
LATE HARVEST WALDOR
Bibb Lettuce, Cider Braised Butternut Squash, Caramelized Figs, Celery Root Frites, Buttermilk Goddess (gf, v)
KAMPACHI CRUDO
Binchotan Grilled Brussels Sprouts, Red Miso Sweet Potato, Bottarga, Yuzu (gf, df)
JUMBO CRAB
Lobster-Lemongrass Bavarois, Yuzu Pearls, Thai Basil, Bitter Greens, Nori Puffed Rice, Yuzu Vinegar (gf, df)
ENTRÉE
GEORGE BANKS HALIBUT
Asparagus, Purple Potato, Parsley-Fennel Soubise (gf, df)
ATLANTIC COD MEUNIÈRE
Cauliflower, Kabocha Squash, Pickled Kumquats, Parsley Root (gf, df)
SEARED TURBOT
Salsify, Red Cabbage, Celery Root, Caviar (gf, df)
SOFT POACHED ARCTIC CHAR
Beluga Lentils, Cauliflower, Turmeric, Pickled Squash (gf, df)
SLOW ROASTED SALMON
Soft Poached Turnips, Braised Mustard Greens, Sweet Potato, Pickled Salmon Roe (gf, df)
ROHAN DUCK CASSOULET
Ballotine, Tarbais Bean Ragout, Sage and Rosemary, Duck Jus “Presse” (gf, df)
HERITAGE CHICKEN “PEKIN”
Spiced Kyoto Carrots, Smoked Caraflex Cabbage, Scallion Puree, Hoisin
COQ AU VIN
Thumbelina Carrots, Royal Trumpet Mushrooms, Braised Chicken Croquette, Bordeaux Jus (gf, df)
FILET MIGNON
Black Garlic Braised Beef Cheek, Kyoto Carrot Puree, Celery Root and Rainbow Chard Kimchi, Demi (gf, df)
WAGYU SIRLOIN
Sunchoke Confit, Parsnip Aligot, Glazed Romanesco, Pickled Mustard Seed Demi-Glace (gf)
BAROLO BRAISED SHORT RIB
Twice Baked Butterball Potato, Parsnip Puree, Horseradish Gremolata Crumble, Kale Chips (gf)
DESSERT
BLACK FOREST SACHER TORTE
Dark Chocolate Sponge, Black Cherry Meringue, Vanilla Cream (v)
TRIPLE CHOCOLATE MOUSSE
Valrhona Passionfruit Chocolate, Fresh Raspberries (gf, v)
WINTER CITRUS CAKE
Almond Dacquoise, Blood Orange Marmalade, Toasted Almond Brittle (v)
BUTTERNUT SQUASH ST. HONORÉ
Pommeau Crème Chiboust, Caramelized Butternut Squash, Pumpkin Seed Brittle (v)
CARAMEL APPLE TARTE TATIN
Popcorn Chouquette, Anisette Crème Fraiche, Fennel Pollen, Wood Sorrel (v)
TIRAMISU
Whipped Mocha and Mascarpone Cremeaux, Espresso & White Chocolate Macaron (v)
GOAT CHEESE PARFAIT
Honey-Olive Oil Sponge, Roasted Cortland Apple, Caramelized Pistachio Butter (gf, v)
TROPICAL VACHERIN
Coconut Mousse, Hibiscus & Black Cocoa Meringue, Mango Sauce, Kiwi Salsa (gf, df, v)
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Stations
SALUMI & FORMAGGI
Prosciutto San Daniele, Bresaola, Salami Calabrese
Perline Mozzarella, Parmigiano Reggiano, Robiola Piemonte
Grilled Eggplant & Pepper Salad, Stuffed Pepperoncini
Castelvetrano Olives, Marinated Mushrooms
Sicilian Almonds, Pistachio
Grissini, Black Pepper Tarrali, Focaccia
Red and Green Grapes, Figs, Dried Apricots, StrawberriesOAXACAN MARKET
Proteins: Chicken Al Pastor & Pescado
Toppings: Cilantro, Onion, Radish, Guacamole, Pineapple, Lime, Cabbage
Sauces: Habanero-Sour Orange, Serrano-Cilantro, Salsa Roja, Lime CremaIn addition:
Nopales & Oaxacan Cheese Quesadilla
Mini Enchiladas Suizas, Queso Fresco, Radish
Guacamole & Chips
Corn Rib Esquitas
Grilled Cactus Salad, Tomato, Scallion, Radish, Water Cress, Bib LettuceSEAFOOD TOWER
Poached Prawns, Marie Rose Sauce
East Coast Oysters, Onion Mignonette, Classic Horseradish Cocktail Sauce
Marinated Octopus Salad, Cucumbers, Capers, Sweet Pickled Fennel
Jump Lump Crab Salad, Served on Scallop ShellWILD INK
Lobster Har Gow
Berkshire Pork Dumpling
Foraged Mushroom Steamed Bun
Chickpea Spring Roll
Vermicelli Rice Noodles, Cucumber, Carrot, Mint, Basil, Chili, Nuoc Cham
Crispy Bok Choy Salad, Sesame Ginger DressingSUSHI NOOK
Chef’s selection of signature sushi, sushi rolls and sashimi
Soy Sauce, Wasabi, Pickled GingerHIMALAYAN SALT
Seared Filet of Beef, Chimichurri | Salt Baked Fingerling, Truffled Potato Salad
Pepper Crusted Yellow Fin Tuna, Sriracha Aioli | Sweet & Spicy Pickled Cucumber
Beet Cured Salmon, Lemon Dill Crème Fraiche | Celery Root and Carrot Salad
Rosemary Crusted Lamb Loin, Lingonberry Jam | Oven Roasted Root Vegetables
Grilled Jumbo Prawns with Lemongrass | Wasabi Aioli, Wakame Seaweed SaladGREENMARKET CHOP HOUSE
Carved Prime NY Strip | Au Poivre
Oven Roasted Salmon | Horseradish and Lemon Gremolata
Twice-Baked Potato au Gratin
Foraged Mushroom Fricassee | Roasted Pearl Onion, Sherry Reduction
Grilled Jumbo Asparagus with Bearnaise
Satur Farms (NY) Mesclun Salad | Baby Vegetables, Basil and Toasted Sunflower Seed Pistou
Butterhead Lettuce | Watermelon Radish, Hudson Valley Blue Cheese, Apple Cider VinaigretteFROM PIEDMONTE TO PALERMO
Orecchiette | Porcini and Black Truffle Ragu OR Grass-Fed Beef Bolognese
Strozzapreti | Fennel Sausage, Broccoli Rabe, Calabrian Chili, Pecorino
Marsala | Jumbo Portobello Mushroom; Creamy Polenta
Branzino | Sundried Tomato, Kalamata Olives, Capers
Carciofi Fritti | Parmesan Emulsion, Black Pepper
Heirloom Tomato Panzanella | Arugula, Cucumbers, Herbed GF Breadcrumb,
Aged White Balsamic
Pane Bianco, Breadsticks, CrostiniMEDITERRANEAN GARDEN
Herbed Chickpea Falafel, Slow Roasted Za’atar Chicken Breast, Lamb Merguez Kibbeh
Ancient Grain Tabbouleh | Preserved Lemon, Mint, Pickled Pearl Onion
Orzo Salad | Asparagus, Chickpeas, Raisins, Citrus Vinaigrette
Grilled Zucchini | Roasted Pine Nuts, Goat Cheese, Honey
Rustic Israeli Hummus, Sunflower Seed Muhumarra
Grilled Pide, Sesame Lavash, Garlic Naan
Pickled: Carrot, Cucumber, Chilies, Turnips, Olives -
Small Plates
LAND
Duck Cassoulet| Ballotine, Tarbais Bean Ragout, Sage and Rosemary, Duck Jus “Presse” (gf, df)
Chicken “Kiev”| Roasted Heritage Chicken, Potato Puree, Roasted Garlic Persillade Crumble (gf, df)
Tamarind Braised Short Rib| Sweet Potato Puree, Horseradish, Herbs (gf, df)
Risotto Milanese| Braised Veal Shank, Saffron, Parmigiano Reggiano (gf)
Roasted Lamb Loin| Spaghetti Squash, Vadouvan, Pomegranate Jus, Mint (gf, df)
Partridge Breast| Poached Golden Beets, Winter Berries, Rosemary Onion Rings (gf, df)
SEA
Halibut| Cauliflower, Kabocha Squash, Pickled Kumquats (gf, df)
Salmon Mi Cuit| Braised Mustard Greens, Sweet Potato, Pickled Salmon Roe (gf, df)
Marinated Hamachi Poke| Forbidden Rice, Passionfruit, Grated Macadamia (gf, df)
Tuna Ceviche| Sweet Potato Puree, Crispy Corn, Leche de Tigre (gf, df)
Charred Mackerel| Celery Root Labne, Preserved Rainier Cherries, Beet Greens (gf)
Maine Lobster| White Bean Fricassee, Tarragon, Saffron-Orange Vinaigrette (gf)
GARDEN
Carrots| Poached Heirloom Carrots, Kyoto Carrot Puree, Shaved Carrot Salad, Carrot Gastrique (gf, vg)
Winter Squash Tortelloni| Slow Cooked Delicata, Sage and Lemon Crumble (v)
Jersey Girl Burrata| Chicories, Butternut Squash Chow Chow, Apple Vincotto, Pumpkin Seed Brittle (gf, v)
Autumn Vegetable Panzanella| Cooked and Raw Roots, Sage Focaccia, Cranberry-Maple Mostarda (vg)
Poached Baby Beets| Ash-Washed Goat Cheese, Grapefruit, Red Wine Vinaigrette (gf, v)
Gnocchi| Cacio e Pepe, Preserved Lemon, Parmigiano (v)
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Cocktails
BEES KNEES
Gin, Lemon, Honey, Pombeet
GARDEN PARTY
Gin, Seasonal Herbs, Tonic
OFF TROPIC
Tequila, Lime, Passion Fruit, Vanilla
DAQUIRI DELUXE
Rum, Lemon, Lime, Almond, Pina
GREEN GODDESS
Vodka, Cucumber, Basil, Lime
SUNSET SPRITZ
Guava, Aperol, Prosecco
PEACHY DAZE
Bourbon, Lime, Peach, Ginger Beer
HEAT WAVE
Mezcal, Lemon, Sparkling Grapefruit, Chili Salt