~ New Year's Eve ~
Painted Ladies ~ Lord Snowdon ~ Slocum & Sons
A May Song ~ Bristling Leaves ~ Sterling Fellows
*Most formal dinner events we serve are custom-planned. These menus are examples of that planning.
above:
photo by Gregeiger Company Unlimited
flowers by The Flower Basket of Westport
Cheese course on individual tiles
"New Year’s Eve "
Wedding Menu
15 guests
Appetizer
Maine Diver Scallop in Black Tie
....black truffle, spinach, all-butter puff pastry, chicken jus with vermouth
Pascal Jolivet Pouilly Fume ‘01
*
Entree
Fennel & Garlic-crusted Pork Rib Roast
with Warm Quince and Apple Compote
.....madeira pan jus
Yukon Gold & Sweet Yam Mashed Potatoes
.....buttermilk, herbs
Asparagus Bundle
Allesandro Brero Piemonte Barolo ‘97
*
Salad
Butter Lettuce Salad with Walnuts and Stilton
....muscatel vinaigrette
Dessert
Wedding Cake
(five-tiers: 7”, 6”, 5”, 4”, 3” )
Vanilla Sponge Cake with French Chocolate Mousse and White Buttercream Frosting
Petit Fours
Truffle with Gold Leaf, Marimom, & Macaroon
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"Painted Ladies"
Dinner in honor of Earl Spencer
Yale Center for British Art, New Haven, CT
Sea Scallop "Sandwich" with Citrus Juices
*
Pistachio-crusted Rack of Lamb with Carrot Essence, Watercress, Baby Yellow Carrots, and Parsnip Puree
or
Pan-Seared Atlantic Halibut with Butternut Squash "Hash", Leeks, and Shallot Tarragon Beurre Blanc
Pine Ridge, Dijon Clones, Chardonnay 2000
Coriole, Redstone, Shiraz Blend 1999
*
Butter Lettuce with Jaquin Goat Cheese, Honey Shallot Vinaigrette, and Rosemary-Concord Grape Foccacia
*
Rose Water Meringue Baskets with Raspberry Sorbet and Candied Rose Petals
Beringer Vinyards Nightingale 1996
Earl Grey Truffles and Criollo Palets
Coffee and Tea Sevice
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"Dinner in Honor of Lord Snowdon"
Yale Center for British Art, New Haven, CT
White Gazpacho
*
Grilled Tenderloin of Beef with Lemon Aioli
Potatoes, Fresh Corn, Chanterelles
Tomato Confit, Arugula and Zucchini
or
Cold-Poached Salmon with Yellow Pepper
Saffron Sauce, Shaved Fennel,
Apple Slaw and Israeli Couscous
Toasted Head Chardonnay 1999
E. Guigal Gigondas Rhone 1998
*
Individual Classic Cheese Board
EOS Tears of Dew Moscato 1999
*
Sweet Miniatures
Coffee and Tea Service
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"Slocum & Sons"
"formal dinner to celebrate inking of a major wine import deal"
Lobster with Braised Baby Artichokes, Peal Onions, and Chervil-Infused Broth
Zardetto Prosecco Sparkling Wine
*
Red Risotto with Radicchio, Pancetta, and Barolo Wine
Faletto Barbaresco 1997
*
Grilled Rosemary Balsamic Beef Filet with Root Vegetables Composition, Wild Mushrooms, and Veal Jus
Barbera Riserva Pozzo 1998
*
Endive Salad with Carpaccio of Asian Pear and Sherry Wine Vinaigrette
Zenato Amarone Riserva 1995
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"A May Song"
Goat Cheese Terrine with Eggplant and Red Pepper Caviar
Goldwater Dog Point Sauvignon Blanc, 1998
*
Pan-Seared Salmon
Lobster, Chanterelle, and Corn Vinaigrette
Cuvaison Chardonnay, 1998
or
Five Peppercorn Beef Tenderloin
Celeriac-Potato Cake
Fried Garlic and Baby Spinach Sauté with Basil Oil
Estancia Meritage, 1996
*
Crisp Apple Tart Calvados and Maple Ice Cream
Yalumba Museum Release Muscat
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"Bristling Leaves"
Carmelized Duck Breast with Nicoise Olives and Butternut Squash Flan
Williamette Valley Pinot Noir Reserve 1996
*
Roasted Lobster with Truffle Butter and Basil-Essenced Potato
Puligny Montrachet Olivier Leflaive 1998
*
Salad of Beets, Belgian Endive, Goat Cheese, and Asian Pear
*
Caramel Tart with Ginger Spice Ice Cream
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"Sterling Fellows"
Second Annual Gathering
Yale University Art Gallery, New Haven, CT
Seared Sea Scallop with Leek & Black Truffle Ragout
Chardonnay, Rombauer Vineyards Carneros 2000
*
Rack of Young Lamb with Lemon-Pignoli Crust & Oven-Roasted Vegetables
Dolcetto d'Alba, Roberto Voerzio "Priavino" 1999
*
Phyllo-Wrapped Bosc Pear with Almond Cream & Pear-Lingonberry
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