Caprice Menu

Country Style Pate

with cornichons, dijon mustard, and walnut bread

Cold Torchon of Foie Gras, Seasonal Fruit Compote, Brioche Toasts, Upland Cress

Grilled Calamari

with grilled tomato bread, chick peas and garlic aioli

Seared Rare North African Spiced Tuna

with napa cabbage slaw, orange vinaigrette

Native Oysters On The Half Shell

with spanish sherry wine mignonette

Roasted Beets

with ash - aged goat cheese and little herb salad

Cold Poached Lobster

with celery root remoulade and egg garnish

Peppered Sweetbreads and Demi - Glace On Toast, Horseradish Persillade

Oxtail Agnolotti In Brodo

with parsnip puree and horseradish persillade

Maine Crab Cake

with water cress salad and lemon - basil mayonnaise

Creamy Butternut Squash Soup

Chopped Greek Salad

Mixed Green Salad

Baby Beet Salad

Cane Skewered Grilled Shrimp

Crispy Fried Calamari

Mezze Platter for Two

Prince Edward Island Mussels

Thin - Crusted Neapolitan Pizza

Grilled Quail Salad, Arugula

Sliders

add cheese

Sampler

with buffalo wings add

French Fries

Hand Cut Onion Rings

Sweet Potato Fries

Creamy Butternut Squash

Spiced Creme Fraiche, Chive

Mixed Green Salad

Shaved Red Onion, Cherry Tomatoes, Dijon Sherry Vinaigrette

Mozzarella Sticks

with marinara sauce

Chopped Greek Salad

Great Feta, Melon, Oregano Vinaigrette

Sliders

3 mini - burgers with french fries

Baby Beet Salad

Goat Cheese, Arugula, Lemon Vinaigrette

Thin - Crusted Neapolitan Pizza

Fresh Mozzarella, Pomodoro, Basil

Chicken Wings

Chicken Fingers

Buffalo Wings

with bleu cheese & celery sticks

Crispy Fried Calamari

Gremolata, Jalapeno Peppers, Cilantro aioli

Buffalo Fingers

with bleu cheese & celery sticks

Cane Skewered Grilled Shrimp

Baby Butter Lettuce, Grilled Pineapple Salsa, thyme Honey

Prince Edward Island Mussels

White Wine -Tomato Broth, Bruschetta.

Grilled Quail Salad

Arugula, Fennel, Lentil salad, Port Reduction.

Sampler

chicken fingers, wings, mozzarella sticks, french fries & onion rings

Mezze for Two

Chef's Selection of Cheese, Proscuitto, Capocollo, Dried Cherry Chutney

Seafood Risotto

Grilled Striped Bass

Orecchiette and Pancetta

Pan Roasted Chicken Breast

Marinated Strip Steak

Linguini and Clams

Lobster Ravioli

Peppered Filet Mignon

Seafood Risotto

Shrimp, Mussels, Clams, Calamari, saffron-Tomato Broth

Orecchiette and Pancetta

Exotic Mushrooms, Parmesan, Truffle Cream

Linguini and Clams

White Wine Lemon Broth, Parmesan Bread Crumbs

Pan Roasted Chicken Breast

Apple- Fennel slaw, Mustard Seed Jus

Lobster Ravioli

Garlicky Broccoli Rabe, Sage Brown Butter, Pecorino

Grilled Striped Bass

Warm Fingerling Potato Salad, Aioli

Marinated Strip Steak

Crispy Fries, Herb Garlic Butter, Watercress-Shallot Salade

Grilled Lamb T-bones

braised swiss chard, Flageolets, Rosemary Cream

Peppered Filet Mignon

Roasted Garlic Mashed Potatoes, asparagus, Balsamic Reduction

Pan - Fried Maine Crab Cakes

with lemon - chive mayonnaise

Potato Blinis. Caviar, Creme Fraiche

Grilled Shrimp marinated In Olive Oil, Fennel and Pernod

Scallops Wrapped In Bacon

Creamed Leek and Scallion Pizza

with lobster

Scallop Wrapped In Japanese Eggplant

with miso

Torchon of Foie Gras, Fruit Chutney On Brioche Toast

Sesame Crusted Shrimp

with yellow curry - green apple dipping sauce

Caramelized Onion Tart

with anchovy

Vietnamese Shrimp Toasts

with sour - hot dipping sauce

Catalan - Style Pizza

with tomato, swiss chard, pine nuts and golden raisins

Spanish Cod and Potato Croquettes

with lemon - basil aioli

Warm, Herbed Goat Cheese Tartine

with roasted beats and lamb's lettuce

Deep Fried Oysters

with remoulade

Turkish Lamb Kebob, Yogurt, Traditional Garnishes On Pita

Neapolitan Pizza

with Basil and Reggiano

Fried Calamari

with remoulade

Smoked Fish On Buttered Rye

with baby lettuce, capers and red onion

Steak Tartare On Pumpernickel Toasts

with red onions capers and anchovies

Smoked Salmon Rosettes

w/ dill creme fraiche and capers on a rye crostini

Chilled Shrimp

with cocktail sauce

Lobster Salad

with avocado and lime - chive mayonnaise on brioche toast

Figs Wrapped In Prosciutto

seasonal

Pear, Stilton and Walnut Wrapped In Parma Ham

fall

Fresh Spring Rolls

with spiced pork, mango, watercress, sweet and sour dipping sauce

Roasted Portabella Carpaccio

stuffed with truffled caramelized onion

Turkish Tuna, Sesame and Avocado Kofte On Seeded Shortbread

House Cured Salmon

with cucumber, dill and lemon - pepper mayonnaise on rye

Seared Rare Beef Sirloin, Horseradish, Cornichons, Capers, Pumpernickel Toast

Chilled Shrimp, Traditional Cocktail Sauce, Lemon

Beluga, Ossetra, or Sevruga Caviar, Brioche Toast Points, Egg Garnish, Diced Red Onion

Imported and Domestic Cheeses, Seasonal Fruit Garnish, Assorted crackers

Assorted Pates

with diced red onion, cornichons, baguettes and mustards

Vegetable Crudites

with green onion dip

Smoked Salmon or House Cured Salmon, Pumpernickel Toasts, Egg Garnish, Capers, Horseradish Sauce

Fondue

with torn bread, cornichons, fingerling potatoes

Raw Bar, Cocktail Sauce, Mignonette, Lemons and Horseradish

Apples and Smoked Mussels

Mezze or Tapas Display

Mediterranean Platter

with grilled pita bread and hummus

Tea Sandwiches

on assorted breads

Curried Chicken Salad

Cucumber and Water Cress

Lobster Salad

with Avocado and Lime

Smoked Salmon and Cucumber

Egg Salad

with chives

Roast Tenderloin and Water Cress

Classic French Onion Soup, Gratinee

with gruyere

Spanish Roasted Garlic and Almond Soup

with parsley oil and grilled crouton

Cauliflower and Leek Vichyssoise

with thin crouton (hot or chilled seasonally)

Wild Mushroom Soup

with sherry and port

Lobster Stew

with corn broth and bacon (summer only)

Tuscan Seafood Stew

with bread and tomato.

Coconut and Red Curry Soup

with chicken, lime, thai basil, fresh sprouts

Wedge of Iceberg

with roasted beets, smoked bacon and chunky stilton dressing

Mesclun

with creamy sherry vinaigrette, spicy spanish pumpkin seeds apple chips

Traditional Caesar Salad

with hearts of romaine, croutons, fresh anchovies

Belgian Endive

with grapefruit, avocado and lobster with creme fraiche dressing

Warm Spinach Salad

with roasted, sliced duck breast, three pepper - curry vinaigrette

Arugula Salad

with shaved crimini mushrooms, olive oil, balsamic and shaved asiago

House

fresh lettuce blend, tomato, cucumber, onion, carrot, bell peppers & celery

Caesar

crispy romaine lettuce, shredded romano cheese & croutons

Greek

crispy romaine lettuce, tomato, cucumber, red onion, feta, olives & pepperoncinis

Roasted Statler Chicken Breast

stuffed with prosciutto, ricotta salata and walnuts, soft polenta, green beans, balsamic - candied garlic sauce

Grilled and Braised Baby Chicken Half, Tomato Sesame Jam, Spinach, Rice Pilaf

Grilled Duck Breast and Braised Leg, Macomber Turnips, Braised Endive, Cider Sauce

Red Curry Roasted Duck, Sticky Rice, Mint and Thai Basil, Lemon Grass, Coconut Broth

Grilled Turkey Breast marinated In Mint and Chills

with yellow noodles and mushrooms

Turkey Schnitzel with Spaetzle, Stewed Chard, Cornichons and Dijon Mustard

Chicken Statler Breast

with potato mousseline, pea ragout and demi - glace

Grilled Duck Breast and Braised Leg

with dried figs, swiss chard and chick pea pancake

Boneless Chicken Breast Braised, Green Olives, White Wine, Prunes, Red Onions, Wild Rice Pilaf

Pan-seared Salmon

with Candied Radishes, Broccoli Rabe and Curried Carrot Syrup

Saffron Couscous Crusted Salmon Fillet

with Tomato-Leek Confit

Pan Fried Ocean Catfish, Warm Potato-haricot Vert-hazelnut Salad, Basil Vinaigrette

Miso-marinated Cod Steak

with Roasted Daikon, Baby Bok Choy, Soy Beans, Tamari

Garlic and Rosemary Studded Monkfish, Stew of Fennel, Tomatoes and French Lentils

Pan Roasted Cod In Pancetta, Celery Root, Fennel, Apple Slaw, Grape Verjus

Pan Seared Skate

with Smoked Paprika Aioli, Roasted Potatoes and Arugula

Pan Seared Sea Scallops

with Braised Greens, Stewed Beans, Brown Butter-Leek Sauce

Rare Tuna

with Flageolet Beans, Slow Roasted Tomatoes and Olive Tapenade

Artic Char

with French Lentils, Truffled Cauliflower and Lemon Braised Mushrooms

Pan Fried Red Snapper

with Warm Salad of Boiled Potatoes, Green Beans and Artichokes

Pan Fried Catfish, Coleslaw, Hush Puppies, Succotash, Homemade Pickles, Remoulade

Lemon Grass Steamed Chilean Sea Bass, Chilis and Herbs, Tomatoes, Shiitakes, Sticky Sesame-rice Cake

Rabbit

with Pan-Fried Spaëtzle, Wilted Spinach, and Spicy Mustard Sauce

Grilled Pork Tenderloin, Heirloom Apple-bacon-cranberry Compote, Potato Pierogis

Parsley Crusted Rack of Lamb, Red Potatoes, Haricot Verts, Baby Carrots, Leeks, Garlic

Aged Sirloin "au Poivre"

with Spinach, Tomato and Sweet Potato Gratin

Grilled Double Pork Loin Chop

with Cacciatore Peppers and Spicy Roasted Potatoes

Pan-seared Rib-eye

with Wild Mushrooms, Armagnac Demi-Glace, Potatoes Anna

Grilled, Sliced Sirloin

with Glazed Carrots, Beets and Haricot Verts, Herb Sauce

Grilled Sliced Sirloin

with Seared Mushrooms, Asparagus, Onions, Potato Mousseline

Rack of Lamb

with Cassoulet of Heirloom Beans, Mire Poix, and Rosemary

Grilled Flank Steak

with Spicy Roasted Potatoes, Arugula, Spanish Cabrales Cheese

Juniper marinated Venison Steak

with Pan Gravy and apple - Pumpkin-Cheddar Crepe

Grilled Flank Steak

with Tomato-Caper-Green Olive Relish and Corn Flour Cake

Grilled Sirloin

with Mashed Potatoes, Grilled Portabellas and Asparagus

Portuguese-style Grilled Pork

with Fried Potatoes, Chouriço, Black Kale and Clams

Braised Lamb Tagine

with Mint Couscous, Chick Peas, Dried Fruits, Preserved Lemons

Veal Osso Bucco

with Porcini Risotto, Wild Mushrooms and Truffled Veal Broth

Herb Risotto Baked In a Tomato On a Bed of Stewed Greens

Seven Vegetable Tagine In a Spicy Broth

with scallion Couscous

Black-eyed Peas, Stewed Tomatoes, Brown Rice, Smoked Gouda and Sour Cream

Soft Parmesan Polenta

with Ragout of Tomato and Wild Mushrooms

Risotto Cake

with Warm Yellow Beet Vinaigrette

Crepes filled

with Peas and Carrots, Wild Mushrooms, Gruyere and Tomatoes

Spinach and Potato Cake

with Cumin-Cheddar Fondue

Potato Mousseline

with Truffled Compote of White Onion, Wild Mushrooms, Asparagus

Roasted Winter Squash

with Wild Rice, Roasted Mushrooms, Quatro Epices, Red Wine Shallot Sauce and Manchego Cheese (Fall/Winter)

Red Bliss Potato Roasted

with Rosemary and Garlic

Potato Rösti

Oven Roasted Yukon Gold Potatoes

with Lemon and Rosemary

Risotto or Risotto Cakes

Soft Polenta

with Parmesan or Gorgonzola

Red Lentil and Parsnip Purée

Potato Mousseline

Apple and Pumpkin Crepes

with Aged Cheddar

Niçoise Style Chick Pea Polenta Fries

Chive Crepe filled

with Peas and Carrots

Spinach and Potato Pie

Sweet Potato, Tomato and Spinach Gratin

Potato and Thyme Gratin

Potato, Bacon and Hazelnut Gratin

Basmati and Green French Lentil Pilaf

Turkish Rice and Vermicelli Pilaf

with Onions

Bean Cassoulet

with Mire Poix and Rosemary

Lentils Du Puy

with Mire Poix

Roasted Parsnips

Truffled Cauliflower Gratin

Potato Pierogis

Assorted Pastas and Risottos

Grilled Asparagus (spring)

Glazed Haricots Verts, Yellow Beets and Carrots

with Marjoram

Stewed Greens

with Garlic, Lemon and Olive Oil (Chard, Mustard and/or Spinach)

Compote of Green Beans, Oven Roasted Tomatoes and Corn

with Basil (Late Summer)

Gratinéed Italian Radicchio

with Goat Cheese

Artichokes Braised

with Bacon, Wine and Aromatics

Ratatouille

Braised Endive

Seared Wild Mushrooms

Fennel, Apple and Celery Root Slaw

Green Beans Niçoise

Spring Pea Ragout (spring)

Seared Asian Greens

with Hoisin and Sesame

Roasted Daikon Radish

Pan Seared Broccoli Rabe

with Garlic and Balsamic

Molten Chocolate Cake

with Brandied Cherries and Creme Anglaise

Chocolate Cloud Cake

with Mousse and Cinnamon Whipped Cream

Cream Tart

with Berries and Spiced Red Wine Syrup

Pear Upside Down Gingerbread Cake

with Whipped Creme Fraiche (Fall/Winter)

Chocolate Bread Pudding

with Vanilla Ice Cream

Thin Candied Lemon and Lemon Curd Tart

with Blackberry Coulis and Chantilly Cream

Heirloom Apple Crostata

with Caramel Sauce and Cinnamon Ice Cream (Fall/Winter)

Chocolate or Almond Financier

Coffee Infused Custard Tart

with Whipped Creme Fraiche and Cream

Coconut Tart

with Passion Fruit Sauce

Individual Ginger Puddings

with Ginger Syrup and Lime Custard

Espresso and Licorice Granita

with Orange Biscotti

Strawberry-rhubarb Shortcake

with Strawberry Sorbet and Creme Fraiche (Spring)

Chocolate Fondue Station, Bananas, Pineapple, Oranges, Strawberries, Poundcake

Vanilla Bean Crème Brulee

Fruit Sorbet

Molten Chocolate Cake, Hazelnut Ice cream

Jacobs Creek, Chardonnay ‘01

Jacobs Creek, Merlot ‘01

1 Glass Champagne / Pp

Duc De Valmer, Brut

Additional Option

Cocktail Hour

Domestic and Imported Cheeses, Seasonal Fruit Garnish served

with Assorted Crackers

Vegetable Crudite

with Green Onion Dip

Classic American

add cheese

American Turkey Burger

add cheese

The Texan

add cheese

Aussie

add cheese

American Veggie Burger

add cheese

American Turkey Burger

lettuce, tomato, onion & pickles

American Veggie Burger

lettuce, tomato, onion & pickles

Classic American

lettuce, tomato, onion & pickles

Swedish

swedish marinade & sliced deep fried potato wedges

Tex Mex Blue

spicy buffalo sauce, bleu cheese, lettuce, tomato & onion

Italian

pizza burger, marinara sauce, provolone cheese, & stewed tomato

German

sauerkraut, pickles & cheddar cheese

Irish

sliced deep fried potato wedges, lettuce, tomato & onion

Japanese

teriyaki sauce, sauteed mushrooms, peppers & onions

Aussie

lettuce, tomato, pickles & onion ring

Greek

greek dressing, feta cheese, lettuce, tomato, cucumber & onion

The Texan

bbq sauce, bacon, lettuce, tomato & onion

Spicy Mexican

salsa, jalapenos, cheddar cheese, side sour cream & guacamole

Russian

russian dressing, lettuce, tomato, pickles & bacon

Jamaican

spicy jerk seasoning, lettuce, tomato, pickles & bacon

Parm

add pasta

Original

chicken breast, lettuce, tomato, onion & pickle

Ranch

ranch dressing, bacon, lettuce, tomato & onion

Parm

crispy chicken breast, marinara sauce, provolone cheese