Spring Menu 2022
 

 

Appetizers:

Tempura rock shrimp with sriracha garlic mayo (can be made vegetarian with mixed vegetable)
Antipasto plate with mixed cheeses and meats, olives and crusty bread

Shrimp, spicy capicola and goat cheese turnovers
Spicy chilled gazpacho soup shot with avocado crema
Summer sweet pea soup with mint with cashew cream

Tomato and fennel soup shot with parmesan cracker

Goat cheese filled dates dusted with pistachio

Curried deviled eggs with fig

Mini cucumber sandwiches with dill and red onion 

Pork and ginger dumplings with chili spiked plum sauce

Szechwan beef lettuce wraps with mung sprouts and peanuts

Grilled vegetable platter with summer squash, eggplant, colored peppers, zucchini, asparagus with balsamic dressing

Thai corn fritters with mango sweet chili sauce

Parisian flat bread with caramelized onions, roasted garlic, rosemary and Kalamata olives

Honey dipped pork bites with toasted cashews

Native tomato bruschetta with fresh mozzarella and basil

Arugula with Asiago cheese wrapped with prosciutto

Cajun inspired mini crab cakes with spicy remoulade

Shrimp three ways with three sauces

Pesto scallops wrapped with bacon

Indonesian coconut chicken skewers with cucumber sauce

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Salads:

Arugula salad with shaved parmesan dry cured olives with polenta croutons grilled lemons and olive oil
Mixed baby green with apricots, candied pecans and asiago with apricot vinaigrette
Grilled romaine hearts with grilled pears, walnuts, soft farmers cheese with sherry mustard vinaigrette
Spinach salad topped with Boursin stuffed Portobello with fig reduction and truffle oil
Strawberry spinach salad with red onions, toasted pine nuts and feta with orange poppy seed dressing
All American mixed greens with carrots, red cabbage, colored peppers, cucumbers, red onions with avocado ranch dressing

Wedge cobb salad with romaine lettuce, bacon crumbles, radishes, avocado, cherry tomatoes with buttermilk ranch dressing

Entrées:

All entrees can be paired up with a vegetable of your choosing

 

Meats:
Petite Filet of beef with bourbon Gorgonzola butter, roasted baby new potatoes
Slow roasted Latin style fresh pork shoulder with spicy citrus cilantro sauce
Grilled New York strip with roasted corn and avocado salad

Chili marinated flank steak with chimichurri sauce

Honey glazed pork tenderloin with pepper relish

Roasted Leg of lamb with minted cucumber yogurt sauce

 

Poultry:

 Sesame crusted chicken with spicy sweet chili apricot sauce

Red curry chicken with mango sauce and pineapple fried rice

Lemon and herb chicken with blistered grape tomatoes, white wine and artichoke hearts

Chicken Française with lemon caper sauce

Pomegranate glazed duck breast with citrus salsa

 

Fishes:
Thai spiced red snapper with curried coconut cream with scented basmati rice

Pan seared steel head trout with maple wasabi crust
Lemon grass lump crab cakes with chili garlic aioli over wilted greens

 Pan seared halibut with tarragon butter and white wine sauce
Pan roasted Atlantic cod w/ eggplant caponata over herbed orzo or quinoa

Poached salmon with dilled sour cream sauce

 Pan seared Stonington Sea scallops and/or Cajun shrimp with cheesy corn grits

and spicy red pepper tomato coulis

Pink peppercorn crusted sea bass with saffron and tomato cream

 

Vegetarian:

Maryland inspired tempeh cakes with spicy remoulade sauce

Wild mushrooms with creamy pappardelle pasta and Pecorino Romano
Grilled vegetable and Asiago puff pastry strudel with wilted baby kale and sunflower seeds

Spanakopita filled with spinach walnut and feta phyllo turnover

Sesame Tofu over miso grilled eggplant and stir-fried vegetables

Three cheese spinach ravioli with fresh tomato basil sauce

Roasted smoked paprika cauliflower steak with herbed gremolata

 

Vegetables:

Sautéed summer vegetable medley with fresh herbs
Casablanca carrots with coriander and cumin
Layered squashes, peppers and eggplant Napoleon with garlic oil and parmesan
Confetti spaghetti squash with pesto and diced colored peppers
Wilted Swiss chard with roasted garlic 
Grilled sweet potatoes smoked paprika
Sautéed garlic string beans with sesame 
Roasted new potatoes with fresh herbs
Sautéed asparagus with garlic and lemon
Roasted garlic whipped potatoes

Scarlet quinoa with beets and lemon 

Herb spring potatoes

​Desserts:

Flourless chocolate cake raspberry coulis
Lemon poppy seed cheese cake with fresh berries 
Plum torte with fresh whipped cream

Dark chocolate pudding cake with salted caramel drizzle

Cherry vanilla mascarpone cheese cake with chocolate crust
Caramel peach pecan tarts with vanilla gelato
Almond and orange semi-freddo ice cream with chocolate wafer

Chocolate ganache hazelnut torte with raspberry filling
Three berry crisp with vanilla ice cream

Lavender and lemon crème brulee

Need a fancy Cake?  I got have a baker for that, just ask!