Reception Menus

First and Second Courses

The following are a sample selection of First and Second Courses available for your reception menu. We would be happy to provide a complete list upon request.

Stir Fry of Organic Vegetables and Wild Mushrooms with Ginger and Soy
Served in a Crisp Root Basket on a Bed of Organic Greens

Smoked Honey Cured Long Island Duck Breast with Honey Dijon Drizzle

Warm Baby Spinach and Grilled Portobello Mushrooms with Shaved Parmigiano Reggiano, Crisp Pancetta and Warm Balsamic Vinaigrette

Crisp Fried Calamari with Green Herb and Smoked Red Chili Aiolis

Atlantica Italian Antipasto with Aged Balsamic Vinegar and Tuscan Basil Puree
Prosciutto, Sopresata, Capicola, Salami, Provolone, Shaved Parmigiano,
Baby Artichokes, Organic Carrot and Cauliflower Salad, Roast Red Peppers,
Cracked Green Olives and Oil Cured Black Olives

Crisp Tempura Battered Crab Cake with Organic Carrot Puree

Cold Smoked Maine Salmon with Traditional Garnish, Toast Points and Dill Cream

Pan Seared Wild Mushroom Croustade, Crisp Puff Pastry and Mushroom Cognac Broth

Barbecued Jumbo Shrimp and Avocado Salad, Organic Arugula and Smoked Red Chili Vinaigrette

Hearts of Romaine Lettuce with Creamy Garlic Dressing
Crisp Croutons, Tomato Oil and Parsley Puree

Local Organic Greens, Crisp Endive, Fresh Chives and Dijon Vinaigrette

Chilled Leek and Potato Cream with Fresh Chives

Wild Game Consommé with Duck Confit and Foie Gras Dumplings

Local Organic Greens, Crisp Endive, Fresh Chives and Dijon Vinaigrette

Endive, Radicchio, and Arugula with Toasted Walnuts and Gorgonzola Cheese