Seven Day Menu
Chef Richard
Day 1
Breakfast
-parfaits of homemade granola, tropical fruit salad & yogurt in a parfait glass drizzled w/ honey
Lunch
-peking duck egg roll, grilled pineapple, sweet sake tangerine dipping sauce
-grilled garlic shrimp, tricolor fettuccini, Thai red curry coconut sauce
-dragon eyes fruit cup
Hors d' oeuvres
-caviar purses & sour cream,
-broccoli rabe dumplings,
-smoked chicken quesadillas,
-lobster tartlets,
-Portobello pesto crostini
Dinner
-homemade pumpkin ravioli, brown butter, fresh sage, lemon
-roasted tomato fennel broth & wild rice spatzle
-bartlet pear red wine sorbet
-panko crusted scallopini of veal, seasoned greens, cherry tomatoes, 16yr. balsamic vinaigrette
-cherimoya tiramisu.
Day 2
Breakfast
-German granny apple soufflé beignets topped w/ powdered sugar, raisons & sour cream
Lunch
-Arugula, spinach, red oak, mizuna, mache, tatsoi dressed w/ beets, goat cheese croutons & walnut raspberry vinaigrette
-roast turkey, honey ham, carrot, zucchini, yellow squash Wellington, horse-radish cream sauce
-chilled strawberry cappuccino
Hors d'oeuvres
-skirt steak satay w/ tequila sauce,
-lobster pancakes,
-grilled vegetable kabobs,
-asian spring rolls
Dinner
-warm wellfleet oysters w/ mignionette truffle glaze
-chilled angel hair, spring peas, plum tomato, roasted brie & extra virgin olive oil salad
-grapefruit sorbet
-live lobster ragout, flamed brandy, black mushrooms, tomato & cream essence on vermicelli nest
-grand marnier chocolate soufflé
Day 3
Breakfast
-heuvros rancheros- basted eggs w/ poblano peppers, corn tortillas, salsa, mexican rice & avocado grapefruit salad
Lunch
-chilled asparagus salad w/ tomato concasse, shitaki mushrooms, black truffles nape! w/ sherry vinaigrette
-lamb spareribs, plum & seasame spiced, buckwheat spatzle, spinach & mushrooms
-espresso freeze
Hors d' oeuvres
-seared rare tuna California rolls,
-rare tenderloin bernaise,
-smoked salmon & cucumber on curry blinis,
-coconut chicken in filo
Dinner
-warm mushroom pate w/ sherry cognac sauce
-crispy spinach salad, bacon, julienne diakon, cracked black peppercorns, Madeira vinaigrette
-frozen preserved orange soufflé
-dry aged New York, white bean puree, glazed sweet onions, arugula, sweet potato hay, and tomato vapor demi
-flaming bananas foster
Day 4
Breakfast
-finnie haddock- poached salted cod in a milk sauce served over homemade pullman toast
Lunch
-classic baby caeser salad dressed w/ homemade croutons & white anchovies
-roast leg of lamb w/ Greek potatoes, horta & pita bread soaked in natural juice
-galagobouriko (baked custard pudding in filo)
Hors d' oeuvres
-spinakopita (spinach & feta triang4es),
-kelftedes (greek meatballs),
-broiled octopus,
-mini gyros pillows (pressed beef & lamb),
-dolmades (rice, beef & mint stuffed in grape-leaves)
Dinner
-pan fried calamari w/ fresh tzatziki & greek tomato horseradish sauce
-classic greek salad w/ black olives & feta cheese
-ouzo sorbet
-whole red snapper greek style w/ dandelion greens & garlic potato spread
-warm rice pudding
Day 5.
Breakfast
-classic eggs benedict ( poached eggs, canadian bacon, english muffin & hollandaise sauce)
Lunch
-psole (mexican pork soup w/ hominy ) garnished w/ onion, radishes, cilantro & chipotle
-enchiladas of skirt steak, poached chicken or Chihuahua cheese served w/ rice, beans, guacamole & mole sauce
-mexican custard flan
Hors d'oeuvres
-lump crab louie tartlets,
-seared lamb tenderloin croustant w/ mint jelly,
-chicken livers wrapped in bacon,
-tuna tar tar on chinese crisps w/ mango salsa & wasabi cream
Dinner
-jumbo shrimp cocktail w/ remoulade sauce
-fresh homemade mozzarella, beef-steak tomato salad w/ red onion, fresh basil & 16yr. balsamic
-Chianti sorbet
-linguini and little neck clams w/ herbed butter
-profitterolles w/ vanilla gelato & chocolate sauce
Day 6
Breakfast
-homemade apple fritters w/ sausage links, grilled ham, bacon, hash browns & fruit salad
Lunch
-crab cakes w/ onion tomato slaw & Dijon sauce
-chicken Willie (roasted spicy chicken tossed in a curry, pineapple, coconut, mayo w/ cashews & served in a half coconut w/ peapods)
-Biscotti crusted pistachio cheesecake
Hors d' oeuvres
-coconut shrimp, Bermuda sauce,
-conch fritters, island sauce,
-bartlet pear, blue cheese mini pizza's
-foie gras, grilled pineapple, black vinegar sauce
Dinner
-classic champagne brie soup
-Mandarin orange salad w/ radicchio, chicory & frisee, tossed w/ flaked stone crab & mustard honey vinaigrette
-preserved lemon sorbet
-potato encrusted Norwegian salmon w/ port reduction served on braised endive
-almond pear fruit torte
Day 7
Breakfast
-omelets of choice, (onion, tomato, pepper, spinach, swiss, cheddar, bacon or ham)
Lunch
-cauliflower red leaf sweet bacon salad
-stir-fry catch w/ julienne vegetables, sizzling pad Thai and Chinese black bean chili sauce
-napoleon of tropical fruit
Hors d' oeuvres
-goat cheese macadamia ginger tarticts,
-eggplant mini parmesans,
-coconut lobster endives,
crispy duck pancakes w/ hoisen sauce
Dinner
-risotto w/ mushroom syrup &. pea tendrils
-sweet corn truffle crab soup
-poached citrus zest sorbet
-shaved fennel, Vidalia onions, bitter greens, blood orange pistachio vinaigrette
-Colorado roast young lamb,cauliflower puree, arugula, crispy potato & rosemary demi
-mango Bavarian