Sarah and David’s Pre-Nuptual Dinner
Friday, June 19
Soirée Dining Room
(65 guests)

Hors d'oeuvre

-“Hot Dates” Medjool Dates Stuffed with Almonds and Artisan Bacon
-Pat Woodbury’s Littleneck Clams with Buttered Brioche Crumbs
and Sweet Garlic
-Tempura Shrimp with Soy –Ginger Sauce
-Beef Carpaccio with Caper Aioli, Cornichons and Shaved Grana
on Toasted Brioche Points

Dinner

White Gazpacho
with Red Grapes and Marcona Almonds
or
Romaine Hearts
Sheepsmilk Feta, Cucumber, Radish and Red Wine Vinaigrette

* * *

Lamb Loin Stuffed with Spring Greens
Roasted Asparagus, Buttered New-Dug Potatoes with Butter and Chives
or
Pan-Seared Wild Salmon
Risotto of Morels, Tomato Nage

(Vegetarian Option on Request)

* * *

Tipsy Chocolate Cake with Dulce de Leche Ice Cream
or
Fresh Berries on Sicilian Lemon Granita Ice

Board of Directors’ Dinner
Tuesday, October 2
Jewel Box Private Dining Room
(32 guests)

Hors d'oeuvre

- Little Foie Gras Club Sandwiches
-Wellfleet Oysters on the Halfshell with Cucumber Granita
-Corn Cakes with Roast Duck and Black Cherry
-Pizzetta Wedges with Lemon, Artichoke and Fresh Ricotta

Dinner

Butternut Squash Soup with Alyson’s Apple Butter and Toasted Sage
or
Romaine Hearts
Sheepsmilk Feta, Cucumber, Radish and Red Wine Vinaigrette

* * *

Pan-Seared Swordfish with Chanterelles and Smokey Bacon
or
Cote de Boeuf
Soufféed Potatoes, Marrow Bordelaise Sauce

* * *

Apple Tart Tatin with Cinnamon Ice Cream
or
Fresh Raspberries and Cream

Wedding of Jared and Meaghan
Sunday Afternoon of Labor Day Weekend
Monday Club Bar and Soirée Room (entire restaurant)
(175 guests)

Hors d'oeuvre

-Pat Woodbury Clams (on the _ shell) with Shallots and Lime
-Fried Duxbury Island Farm Oysters with Red Pepper Aioli
-Zucchini and Zucchini Flower Fritters
-Little Lobster and Clam Rolls on Hand-made Rolls
-Hand-made Grilled Sausage on Little Roll
with Grilled Red Pepper and Onion
-Steak Tartare on Toasted Buttered Brioche with Harisa Aioli
-Roast Duck on a Glass Apple Chip with Cider Syrup
-Warm Eggplant and Garlic Dip with Toasted Spiced Pita
-Parmesan Puff Pastry Straws & Susan’s Long Pepper Bread Sticks

Dinner Buffet

-Fresh Maine Crab Dressed with Pink Aioli,
served in the shell and with Hand-Made Sesame Crackers
Susan’s Melting Aromatic Pork (carved and served with crackling bits)
Grilled Filet of Beef with Horseradish Crème Fraiche
-Salad of Hand-Rolled Pasta with Summer Vegetables and
Fresh Pea Tendrils
-Salad of Fresh East Coast Tomatoes—Zebra and Sweetheart 100s
with Lemon Vinaigrette
-Lettuces Vinaigrette

Dessert

Hand-Made Chocolate Pecan Turtles and Chocolate Pistachio Truffles
Strawberries with Brown Sugar and Crème Fraiche
Little Lemon Curd Tarts with Berries
Lemon Pistachio Cannolis
“Am-oreo” Cookies

Bat Mitvah for Sarah
Saturday afternoon, November 7
(on all floors for 70 adults and 50 children)

Hors d'oeuvre
(for all in Monday Club Bar)

-Wedges of White Pizza Margherita
-Potato Latkes with Smoked Salmon and Crème Fraiche
-Gougère – Hot Cheesey Gruyere Bites
-Roast Duck Bites with Pickled Shallots and Arugula
-Gazpacho Shooters

Children’s Menu
(Served buffet style amidst games and dancing in the Monday Club Bar)

Susie’s Housemade Caramel Popcorn
House-made Nachos with Fresh Corn Chips
Cheese and Tomato Deep-Dish Pizza
Tempura Chicken Fingers
Caesar Salad
Housemade Chocolate Chip Ice Cream Sandwiches
Peanut Butter and Chocolate Chip Cookies

Adult’s Menu
(Served as a seated luncheon in the Soirée Dining Room)

Salad of Radicchio and Endive
Lacquered Walnuts, Melting Triple Crème

Roasted Wild Salmon with Salsify Purée, Sautéed Spinach
and Fingerling Potatoes

Pear Cobbler with Scharffen Berger Chocolate Sablé Cookies

40th Birthday Dinner Party for Lilly
Saturday, May 21
(Zebra Room, 40 guests)

Hors d'oeuvre

-Torchon of Foie Gras on Toast Points with Black Truffle
-Wellfleet Oysters Casino
-Leek and Potato Soup Shot with a Blini and Caviar Chaser
-Salmon Tartare on Brioche Toast with Lemon Aioli

Dinner

Wild Salmon Salad
Snap Peas and Cucumber Vinaigrette

Warm Endive Salad
Soft-Poached Egg, Bacon, Roquefort and Croutons

Yaquina Bay Oysters
Iced Cucumber and Lime Leaf Granita

* * *

Handcut Pea and Pea Tendril Raviolis
with Melting Aromatic Pork

Lobster and Sweetbreads Flamed in Armagnac Butter
Prime Ribeye Steak

Roasted Fingerling Potatoes, Fried Herbs and Parsley Vinaigrette

* * *

Chocolate Mousse Birthday Cake
Vanilla Bean Ice Cream and Chocolate Sauce

Smith Management Consulting Recruiting Dinner
Tuesday, January 11
(Soirée Dining Room, 55 guests)

* * * * *

Wild Mushroom Risotto
Muscat Wine and Golden Raisins

Insalata Garga
Baby Arugula, Avocado, Hearts of Palm and Pinenuts

Beef Short Rib Agnolotti
Black Trumpet Mushrooms, Carrots and Horseradish

* * * * *

Wild Alaskan Salmon
Warm Potato Blinis, Spoonbill Caviar and Lemon Crème Fraiche

Ribeye Steak
Whipped Yukon Gold Potatoes
Chianti Reduction and Great Hill Blue Butter

Hand-Cut Pumpkin Ravioli
Amaretti Crumbs, Wild Mushrooms and Shaved Grana

* * * * *

Rich Chocolate Cake and Black Pepper Ice Cream

Coconut Profiteroles
Warm Chocolate Sauce and Caramelized Macadamia Nuts

Warm Ginger Cake
Pear Cognac Caramel and Crème Fraiche Ice Cream

Holiday Celebration for ABC Go Management Team
Tuesday Evening, December 10
(Soirée Dining Room, 60 guests)

Hors d’oeuvre

-Wellfleet Oysters Rockefeller
-Brie and Cranberry Tartlets
-Creamy Potato and Caviar Pizza
-Skewered Steak with Truffle Vinaigrette

Dinner

Foie Gras with Braised Red Cabbage and Pomegranate
or
Mussel Soup
Hard Apple Cider, Smoked Bacon

* * * *

Roast Squab Breast over Squab -Stuffed Ravioli
or
Roast Saddle of Lamb
Caramelized Salsify and Black Trumpet Mushrooms
or
Nantucket Bay Scallops with Pureed Celeriac and Brown Butter

* * * *

Bûche de Noël with Meringue Mushrooms and Grand Marnier Anglaise
or
Pomegranate Ice with Clementine Sugar Cookie

Lydia’s 16th Birthday Luncheon
Monday, April 19
(Zebra Room, 20 guests)

Blue Sky Farm Lettuces and Herbs

Artichoke and New Potato Soup, First Press Olive Oil

Pan Roasted Asparagus
With a Soft-Poached Egg and Salsa Verde

* * * *

Pizza with Leaf Spinach, Broccoli Rabe,
Hot Peppers Whole Milk Ricotta

Spring Chicken
With Italian Parsley, Gnocchi Dumplings & Greens

Grilled Steak Salad
Sweetheart Tomatoes and Hearts of Palm

* * * *

Pink Peppermint-Chocolate Chip Ice Cream Sandwich

Steamed Chocolate and Espresso Cake, Zabaglione Gelato

Butterscotch Pudding with Chantilly Cream and a Caramel Cookie

A Bridal Tea for Kimberly
Saturday, July 18
(Zebra Room, 38 guests, 2 to 5 pm)

(Bridal and Baby Shower luncheons can also be arranged)

Current Scones with Devonshire Cream
Sugar-Crusted Tiny Blueberry Muffins

* * *

Shooters of Vichyssoise with Caviar
Endive Spears of Great Hill Blue Cheese and Crystallized Walnuts
Asparagus à la Greque

* * * *

Tea Sandwiches:
English Cucumber with Herbed Cream Cheese on Brioche
Egg Salad and Watercress
French Breakfast Radish with Sweet Butter and Arugula
Cream Biscuits with Maple Cured Ham and Honey Mustard Butter
Smoked Salmon and Herbed Cream Cheese on Chive Potato Bread

* * * *

Lemon Chess Tart with Raspberries
Coffee Eclairs
Praline Turtles and Chocolate Mints
Mini Devil’s Food Cupcakes with White Buttercream Icing

* * * *

A Selections of Caffeinated and Decaffeinated Hot Teas
Iced Tea and House-made Lemonade

Retirement Brunch for Professor Malcolm Edgerly
Sunday, March 23
(Zebra Room, 28 guests)

Market Fruit Salad
Crushed Mint and Lemon Verbena

Broiled Ruby Red Grapefruit with Jamaican Rum

Melon and Prosciutto

* * * *

Eggs Benedict
Two Poached Eggs, Pancetta and Tarragon Hollandaise
Served on an English Muffin

Endive Salad with Soft-Poached Egg
Smoked Salmon and Dill

Marinated Steak Salad
Hearts of Palm, Pinenuts,
Avocado, Arugula and Heirloom Tomatoes

Brioche French Toast
Toasted Almonds and Cinnamon-Roasted Apples

* * * *

Chocolate-Grand Marnier Pot de Crème with Mascarpone
Chocolate Cream Cookie

Upside-Down Banana Cake
Warm Caramel and Chantilly

Passionfruit Sorbet, served with a Pinenut Cookie