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
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
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
