Catering

Grilled Vegetable Terrine with Goat Cheese and Red Pepper Coulis

Seared Hudson Valley Foie Grass with Glazed Apples and Dried Cherries

Oven Roasted  Quail

Wild Mushroom Purse with Fried Leeks and Truffle Oil

Half Maine Lobster with sauted Ginger and Vegetable Juliene

Roasted  Florida Grouper with
Vermouth Cream, Caviar and Dill

Oven Baked Salmon Fillet with Herb Beurre Blanc

Grilled Breast of Free Range Chicken au Citron with asparagus, sweet pea tendrils, orzo, and pepper coulis

Filet Mignon with Black Truffle Sauce  

Grilled Sirloin of veal medallions with Madeira wine and Morels

Chipotle Rubbed Chauteaubriand with Braise Celery Root, Fresh Chives

Truffle Braised Boulangère Potatoes

Herb Crusted Yukon Potatoes with cured Black Olives

Roasted Garlic Whipped Potatoes