Dinner Party Menu
Sample Dinner Party Menu
Hope Menu
First Course
Fennel and peppercorn seared tuna, butter beans, wilted arugula, roasted tomatoes, aged sherry vinaigrette
Second Course
Baby spinach, crispy pancetta, cured olives, manchego cheese, peppadews, champagne vinaigrette
Third Course
Pan seared sea scallops, red wine braised short ribs, creamy parsnip puree, white truffle essence
Fourth Course
Rum raisin bread pudding with caramelized bananas, bourbon caramel, vanilla bean ice cream
Giovinazzi Menu
First Course
Main lobster “brulee”, crispy potatoe, truffled mash, lobster reduction
Second Course
Bibb lettuce, spiced hazelnuts, shaved reggiano, roasted cherry tomatoes, poached garlic vinaigrette
Third Course
Yellowtail snapper “mojo de ajo”, gulf shrimp, olive oil, toasted garlic and lime, sweet potato ginger rice, grilled asparagus
Fourth Course
Coconut tres leches with blood orange syrup and fresh berry compote
Wolfe Menu
Pass Arounds
Mini spicy crabcakes with grainy mustard remoulade
Chicken satay with Thai peanut dipping sauce
Smoked paprika grilled shrimp with chipotle aioli
First Course
Jersey Tomatoes, handmade mozzarella, fresh basil, extra virgin olive oil, aged balsamic vinegar
Second Course
Pancetta wrapped beef tenderloin, wild mushroom risotto, roasted brussel sprouts, haricot verts and caramelized cippolini onions, merlot demi glace
Third Course
Chocolate molten lava cake, seasonal berries, fresh whipped cream
Cheese plate featuring 4 varieties, assorted crackers and garnishes
New Year’s Eve Menu
First Course
Fennel and peppercorn seared tuna, roasted tomatoes, gigande beans, wilted arugula, warm sherry vinaigrette
Second Course
Beef short rib ravioli, braised leeks, wild mushrooms, white truffle oil
Third Course
Crispy goat cheese, dried cranberries, maple pecans, baby spinach, warm pancetta vinaigrette
Fourth Course
Herb and horseradish rubbed rib roast, three cheese potato gratin, lemon roasted asparagus, roast garlic jus
Fifth Course
Chocolate molten lava cake, fresh berries, port wine and basil syrup, vanilla scented cream
Testa Menu
First Course
Tuna tartar, cucumber, avocado, sesame, seaweed salad, ginger soy, curry oil
Second Course
Salad of arugula, shaved fennel and zucchini, pine nuts, mint, feta cheese, preserved lemon vinaigrette
Third Course
Rack of lamb with walnut and goat cheese crust, shitake risotto cake, English peas, pomegranate and mint reduction
Fourth Course
Vanilla bean crème brulee in an almond basket with fresh berries and basil syrup
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