Professional Documents
Culture Documents
Spring Dinner Menu
Spring Dinner Menu
Spring/Summer 2010
Private Dining
Dinner Menu
Please Select:
Appetizer
Entrée[s]
Dessert
Dinner Menu
Hors D' oeuvres
[Please Select Six]
$36 Per Person
Cold
American Grinnell Caviar with Buckwheat Hot
Blini and Chive Crème Fraîche Lobster and Corn Fritters
*** with Chipotle Sauce
Lobster Salad with Celery and Lemon Aioli ***
*** Mini ‘21’ Burger
Micro Crudités of Radish, Beet and Carrot ***
with Ranch Dipping Sauce “Popcorn” Rock Shrimp with Bay
*** Seasoning and Lemon Aioli
Seared Tenderloin of Beef with ***
Balsamic and Truffle Mustard ‘21’ Chicken Hash in Pastry Shell
*** ***
Seared Ahi Tuna Wrapped in Scallion, NYC Style Pigs in a Blanket with
Toasted Sesame Seed and Teriyaki Glaze Sauerkraut and Mustard
*** ***
Mini BLT with Smoked Bacon Crispy Maryland Crab Cake with Cayenne
and Chive Mayonnaise and Meyer Lemon Emulsion
*** ***
Jumbo Asparagus with Tennessee Ham Herbed Baby Lamb Loin with
and Dijonnaise Lavender Honey Mustard
*** ***
Hand-Rolled Assorted Sushi with Pickled Pulled Pork Sandwich with Apple-Honey
Ginger, Wasabi and Soy Dipping Sauce Barbecue Glaze and Pickled Onion
*** ***
Shaved Prosciutto with Fresh Mozzarella Creole-Spiced Gulf Shrimp
and Roasted Pepper Salad with Bell Pepper Rémoulade
*** ***
Iced Shrimp with Sea Lettuce and Parmesan Cheese Straws
Cucumber-Jalapeño Coulis ***
*** Seafood Puff with Wasabi,
“Speakeasy” Steak Tartare on Toasted Boule Sesame Seed and Yuzu
*** ***
Seared Sea Scallop with Corn, Vegetable Spring Roll with
Bacon, Scallions and Lime Sweet and Sour Sauce
*** ***
Foie Gras Torchon on Brioche Toast Ratatouille Cup with Parmesan Cheese
with Pineapple and Golden Raisin Chutney ***
*** Crunchy Chicken “Bite” with
Smoked Salmon on Black Bread Honey Pecan Sauce
with “Everything” Cream Cheese ***
*** Goat Cheese Soufflé with Chive
Tuna Tartare with Scallion on Taro Root Chip ***
*** Crab and Parmesan Gyoza with
Cherry Tomato with Mozzarella, Lemon Vinegar Sauce
Tomato Jam and Chia Seed
Dinner Menu
Appetizers
[Please Select One]
Cold Hot
Jumbo Lump Crab Meat with Grilled Asparagus, Seared Foie Gras with Frisée Salad, Morels,
Fingerling Potatoes, Lemon-Dill Sauce, Ramps and Honey-Lavender Vinegar
Capers and Pickled Red Onion ***
*** Seared Sea Scallops with Truffled
Salad of Young Greens with Cauliflower Purée, Red Wine
Herbed Goat Cheese and Honey Dijon Vinaigrette Brown Butter Emulsion
*** ***
Scottish Smoked Salmon with Frisée, Croutons, Asparagus Ravioli with Oregano
Lemon Vinaigrette and Cracked Black Pepper and Parmesan Cream Sauce
*** ***
Chopped Lobster Salad with Cucumber, Lemon, Grilled Octopus with Crispy Capers,
Hearts of Palm and Fines Herbes Artichoke Barigoule and
*** Kalamata Olive Purée
Chopped Seasonal Salad with Artichoke, Beet, ***
Tomato, Cucumber and Ranch Dressing White Asparagus Soup with Pickled
*** Gulf Shrimp, Chervil and Ramps
Tomato and Buffalo Mozzarella with Balsamic Syrup, ***
Baby Arugula and Pesto Sauce Grilled Quail with Roasted Corn Kernels,
*** Shiitake Mushrooms, Baby Leeks
Bibb Lettuce with Blue Cheese, and Lemon Vinegar
Diced Tomato and Creamy Balsamic Dressing ***
*** Vegetarian Risotto with Peas, Morels
Poached Gulf Shrimp with Celeriac Rémoulade, and Aged Parmesan Cheese
Mixed Greens and Cocktail Sauce ***
*** Grilled Shrimp with Creamy Hominy,
Grilled Jumbo Asparagus with Crème Fraîche, Corn and Chervil-Citrus Butter
Dill, Heirloom Tomato Salad and Baby Greens ***
*** Jumbo Lump Crab Cake with Field Greens
Traditional Caesar Salad with and Red Bell Pepper Rémoulade
Herbed Croutons and Aged Parmesan ***
*** Lobster and Asparagus Risotto with
Grilled Vegetable Terrine with Baby Herb Butter and Lemon Zest
Romaine, Oven-Dried Pear Tomato
and Sherry Vinaigrette
***
Heirloom Tomato Gazpacho
with Baby Maine Shrimp
Dinner Menu
Entrées
[Please Select One]
[If You Would Like to Offer a Choice of Entrée, Please Add $15 for Each Selection]
Grilled Swordfish
Tomato and Caper Compote, Basil and Lemon Vinaigrette
$150
Sautéed Halibut
Broccoli Florets, Cherry Tomato and Toasted Garlic Butter
$155
Seared Halibut
Bloomsdale Spinach, Lemon Zest and Lobster Sauce
$155
*Our Fish and Shellfish Entrées are Served with Potato Purée with Chives*
Dinner Menu
Entrées
[Continued]
[Please Select One]
[If You Would Like to Offer a Choice of Entrée, Please Add $15 for Each Selection]
Meats
Grilled Filet of Beef
Roasted Jumbo Asparagus, Sweet Onion Compote and Herb Butter
$150
*Our Meat Entrées are Served with a Gratin of Yukon Potato and Jerusalem Artichoke
with Shallot and Aged Parmesan Cheese*
Dinner Menu
Entrées
[Continued]
[Please Select One]
[If You Would Like to Offer a Choice of Entrée, Please Add $15 for Each Selection]
Fowl
Grilled French-Cut Chicken Breast
Pencil Asparagus with Fines Herbes, Lemon and White Wine Sauce
$139
*All of Our Fowl Entrées are Served with Gold and Black Rice Pilaf*
Wild Game
[For Parties of 30 Guests or Less]
*Our Wild Game Entrées are Served with Purple Potato Salad
with Cracked Black Pepper and Grain Mustard*
Dinner Menu
Entrées
[Continued]
[Please Select One]
House Specialties
“Clam Bake”
Whole Lobster, Mussels, Clams and Shrimp
with Steamed Corn, New Potatoes with Dill and Drawn Butter
$165
*House Specialties are Only Available for Parties of 50 Guests or Less and
Can Only be Offered as a Single-Choice Entrée*
Dinner Menu
Desserts
[Please Select One]
‘21’ Cheesecake
with Whipped Cream and Lemon Blueberry Compote
***
Key Lime Meringue Tart
with Fresh Strawberries
***
Peaches and Cream Torte
with Peach and Blackberry Compote
***
Vanilla Bean Crème Brulee
with Chewy Chocolate Cookie
***
Devil’s Food Crunch Cake
with Whipped Cream and Crème Anglaise
***
Summer Berry Tart
with Vanilla Ice Cream
***
Classic Tiramisu
with Espresso Soaked Ladyfingers
***
Chocolate Raspberry Charlotte
with Almond Jaconde
***
Flourless Chocolate Hazelnut Torte
with Orange Zest and Crème Chantilly
***
Trio of Homemade Sorbets
***
Trio of Homemade Ice Creams