Cuisine

Friday, September 3, 2010

Appetizers: Heirloom Tomato Salad, with Maplebrook feta, marinated red onions, kalamata olives, fresh oregano, and a champagne vinaigrette.

White wine steamed Little Neck clams with heirloom tomatoes, fennel, tasso ham, fine herbs, and basil aioli.

Entrees: Poached Maine Lobster out of shell with sweet-corn mushroom risotto, lobster roe, and pisto sauce.

Grilled Boyden Farm Filet Mignon Medalliions with Yukon-Gold and Red Bliss potatoes, local ratatouille, and a beurre-rouge.

Dessert: Mousse Trio, of lemon, berry, and dark chocolate layered mousse, with a macadamia nut crumble.