Menu
Hor d’ Oeurve
LI Crescent Duck breast on raspberry demi, with red onion confit on a baguette toast
Bruschetta on pesto and baguette
Fresh ham maple glazed honey mustard baguette
Sesame seared tuna,cilantro & wasabi aioli
Lamb marinated in min skewers
Shrimp wrapped in bacon with blue cheese and chive dip
Chive pancakes with caviar,crem fraiche and dill
Cucumber Barquettes with gorganzola mousse and crispy bacon
Oysters on the 1/2 shell with ginger,lime butter
Roasted pepper,goat cheese and mint wraps
Fennel marinated feta and olive spears
Sesame soy glazed beef skewers
Chicken satay skewers with ginger and cumin
Toastatidas with corn roasted salsa
Polenta crostini with blue cheese and balsamic red onions
Roasted shallot tatins with fresh thyme & lem zest
Creamy blue cheese and scallion with pita crisps
Celery barquettes with stilton and walnuts
Quesedillas with roasted pepper relish
Rare roast beef and horseradish finger sandwiche
Smoked salmon chive cream finger sandwiche
Cucumber and Chervil on pumpernickel finger sandwiches
Jeff’s NY Bison pate
Dips
Roasted pepper, feta and mint dip
Avacado,lime, cream dip
Sundried alloutte
Salads
Endive, radicchio, and arugula
Red oak leaf and Bibb lettuce with Gruyere croutons and Dijon mustard vinaigrette
Summer tomato and goat cheese
Mesclun, frisée, candied walnuts, blue cheese, apples, and dried cranberry with Champagne vinaigrette
Haricots verts, mâche, roasted beet and goat cheese
Grilled vegetables with sun dried tomato and feta
Endive and avocado with lemon parsley vinaigrette
Tomato and fennel
Endive, Stilton, walnuts, and duck breast
Tomato, fresh mozzarella, and basil
Classic green salad
Traditional Niçoise salad
Chicken with mayonnaise and dill
Egg salad
Cucumber with yogurt and dill
Red Bliss potato and egg
Vegetable coleslaw
Salad Dressings
Dijon vinaigrette
Creamy yogurt dressing
Creamy blue cheese dressing
Champagne or vinegar and oil
Caramelized onion vinaigrette
Miso dressing
Tomato remoulade
Green goddess dressing
Citrus vinaigrette
Main Course
Herbed filet of beef
“Prime” prime rib of beef with horseradish cream & pan jus (based on availability)
New York strip steak with pesto butter and fried leeks
T-bone steak with shallot butter
Grilled or pan-seared bison filet with red wine and caramelized onion reduction
Marinated rib eye (grilled or pan-seared)
Yankee pot roast
Beef brisket
Roast loin of pork
Pork filets with baked apple and cider gravy
Baked Virginia ham
Parmesan chicken with mixed baby greens
Chicken parmesan
Chicken cooked under a brick
Garlic and rosemary roast chicken
Roast chicken with fresh herbs
Chicken Marsala
Camp fire style roast chicken
Chicken and vegetable stir fry
Cornish game hens
Seared Aquebogue duck breast with duck leg confit and blackberry reduction
Butterflied, marinated leg of lamb with grilled vegetables
Dijon-crusted leg of lamb
Braised lamb shanks
Asian grilled Salmon
Grilled shrimp with lots of herbs
Swordfish with tomatoes and capers
Seared sea scallops
Steamed clams
Steamed mussels
Clambake with lobsters, mussels, clams, corn, and vegetables
Scampi over linguine
Chilean sea bass
Flounder
Local blue fish
Cod
Skate wing
Fish of the day
Sides
Buttermilk mashed potatoes
Basil mashed potatoes
Roasted tomato-flecked mashed potatoes
Smashed potatoes with Parmesan
Vegetable napoleon (eggplant, spinach, ricotta cheese, and portabello mushroom)
Marinated, grilled portabello mushrooms
Herb-roasted new potatoes
Roasted root vegetables
Sautéed asparagus
Parmesan-roasted asparagus
Roasted cherry tomatoes
Sautéed spinach
Sautéed broccoli rabe
Asian sautéed snap peas
Provencal tomatoes
Wild rice pilaf
Rosemary potatoes
Broccoli with garlic
Corn bread
Dessert
Strawberry short cakes
Pumpkin Crem Brulee
Seasonal Berries with Sabayon
Mint/Lime Sorbet with Champagne and raspberries
Key Lime Pie
Flourless Dark Belgian Chocolate Roulade with fresh cream
Belgian Chocolate Truffles
White,milk,dark Belgian Chocolate dipped Strawberries
Peter’s Mudslide Pie, with mint chocolate chip ice cream
Beach Peach Cobbler
Crem Brulee