Seasonal Menus

Winter Tasting

Roasted Onion Soup
Garlic Croutons, Melted Wisconsin Asiago and Chive Oil

Watercress and Endive Salad
Walnuts and Aged Red Wine Vinaigrette

Venison Chops
Shitake Potato Napoleon, Mustard Greens and Shallot Glaze

Toasted Gingerbread
Cider Ice Cream, Caramelized Apples and Ginger Chips

Spring Tasting

Frisée and Fava Bean Salad
Warm Applewood Smoked Bacon and Roasted Shallots

Asparagus Risotto
Grilled Spring Onions and Pecorino

Roasted Local Cod in a Sweet Pea Broth
Crispy Potatoes, Radishes and Pea Tendrils

Ricotta and North Fork Strawberry Tart
Stewed Rhubarb and Toasted Almonds

Summer Tasting

Heirloom Tomato Salad
Coach Farms Goat Cheese, Herbs and Extra Virgin Olive Oil

Long Island Duck Breast
Grilled Peaches, Baby Arugula and Tart Cherries

Grilled Local Striped Bass
Sweet Corn and Potato Hash, Red Pepper Broth and Crisp Green Beans

Wildflower Honey Cake
Fragrant Blueberries and Lavender Ice Cream

Autumn Tasting

Coach Farms Goat Cheese Fondue
Grilled Autumn Fruits and Flat Bread

Pumpkin Risotto
Wild Mushrooms and Cippolini Onions
Roasted Pork Loin

Fresh Corn Spoon Bread, Smokey Poblano Sauce and Watercress

Montauk Cranberry and Walnut Tart
Maple Ice Cream and a Spiced Palmier

A Mexican Fiesta

Ceviche Tostadas

Empanadas de Plataño
Plantain Empanadas with Cheese)

Flautes de Pollo con Salsa Roja
(Corn Tortilla wrapped around stewed chicken and fried)

Quail in Rose Petal Sauce

Pan Roasted Salmon
in Pipian Verde (Pumpkin Seed Sauce)

Turkey in Mole Poblano
White Rice and Roasted Chayote

Warm Cajeta Bread Pudding
with Mexican Chocolate Sauce

Asian Fusion Tasting

Pearl Balls
with Soy Sauce and Chinese Mustard

Vegetable Summer Rolls
with Nuoc Cham

Sugar Cane Shrimp

Salmon Sashimi with Lemon

Hijiki Salad
with Tofu and Cucumber

Vietnamese Chicken and Cabbage Salad with Peanuts

Steamed Fish in Banana Leaf
with Red Curry Sauce and Jasmine Rice

Cantonese Roasted Pork

Coconut Sticky Rice with Mango

An Italian Feast

Vegetable Antipasti
Grilled Vegetables, Wine Roasted Cauliflower, White Beans with Pesto, Marinated Fresh Mozzarella, Braised Baby Fennel with Orange, Green Beans Braised with Garlic and Tomato, Focaccia, Mixed Olives

Calamari Stuffed with Shrimp and Fava Beans

Grilled Porcini Mushroom with Shaved Parmesan and Truffle Oil

Rabbit Two Ways
Grilled Loin on a Rosemary Skewer with Grilled Radicchio and Cannolini Filled with the Braised Leg Smothered in Olives, Tomato, Pine Nuts and White Wine

Chianti Poached Pear with Mascarpone and Almond Biscotti

Fourth of July bash

Basket of Potato and Tortilla Chips
with salsa, guacamole and onion dip

Clams and oysters on the Half Shell
with lemon and cocktail sauce

BBQ Ribs and Chicken

Lemon Herb Grilled Salmon

Hot Dogs and Burgers (for the kids) 

Grilled Local Sweet Corn and Tomato Salad

Old Fashioned Potato Salad

Creamy Cole Slaw

Thanksgiving

Winter Squash Soup
with Chive Oil

Roasted Turkey
With Cranberry Orange Relish and Wild Mushroom Gravy

Sausage and Sage Bread Stuffing

Garlic Mashed Potatoes

Braised Red Cabbage
with Apple and Thyme

Pureed Parsnips
with Caramelized Shallots

Cornmeal Buttermilk Biscuits

Pumpkin Brulee Tart

Apple Crumb Pie