- Continental Breakfast
- Lunch & Brunch
- SMALL BITES & PASSED APPETIZERS
- ACTION STATIONS
- DESSERT TABLE
- SOFT DRINKS & PREMIUM OPEN BAR
- Chef's Table Dinner Menu
CONTINENTAL BREAKFAST
- 29.95
Yogurt parfaits
organic yogurt / granola / mixed berries Mixed petite croissantsbutter / cheese / chocolate / blueberryMini bagels & spreads
mini bagels / truffle chicken salad / tuna salad / smoked whitefish salad / house cured lox / cream cheese / lettuce / tomatoes / onionsFluffy scrambled eggs, bacon & sausage
fluffy scrambled eggs / roasted garlic dill potatoes / crispy bacon / breakfast sausageAssorted mini muffins & cookies
chocolate / blueberry / cranberryFresh orange juice, coffee & tea
LUNCH & BRUNCH
- 45.95
Salad station
Farm salad of seasonal vegetables, mixed greens & olive oil Quinoa salad with parsley, tomatoes, raisins and avocadoSoups
Lobster Bisque & Chicken NoodleSandwiches
Burrata Avocado Toast / 7-grain
Smoked lox & cream cheese on baguette
Smoked turkey & swiss cheese sandwich on baguetteMains & sides
Chicken Stroganoff with wild mushroom crème and penne pasta
Grilled Salmon with basil pesto, grilled vegetables and wild riceDessert / assorted petits fours
Lemon tart / fruit tart / le saint lorein / violet dream / chocolate heaven
Small Bites & Passed Appetizers
Frisee salad with rendered bacon, goat cheese and quail egg
- 48
Chilled octopus ceviche
- 72
Tuna avocado tar tare
- 72
Spicy salmon tar tare
Smoked duck breast salad
- 48
Grilled octopus salad
- 72
Avocado tar tare
- 48
Beet & goat cheese napoleon
- 108
Truffle fig crostini
- 48
Hummus & olive tapenade with pita
- 60
Braised short rib bruschetta
- 60
Tomato basil bruschetta
- 60
Roasted pear, prosciutto and ricotta bruschetta
- 48
Grilled chicken yakitori
- 48
Orange BBQ skirt steak yakitori
- 72
Grilled sugarcane shrimp
- 60
Thai chicken lollipops
- 72
Chicken lemongrass dumplings
- 36
Peking duck rolls
- 60
Kobe Sliders
- 60
Lobster Sliders
- 120
Truffle mac n’ cheese
- 48
Purple potato with caviar and crème fraiche
- 108
Black caviar
- 140
Smoked sardine on black toast with garlic aioli
- 36
Maryland crab cakes
- 96
Wagyu meat balls in a cup
- 96
Crusted chicken meat ball with Porcini crème sauce
- 60
Ham & cheese croque Madame
- 60
Foie gras pate with homemade jam on toasted baguette
- 96
Escargot puffs with creamed spinach
- 60
ACTION STATIONS
Carving station
- 40
Prime rib / Australian rack of lamb / BBQspare ribs / 72-hour braised beef short ribs
Grilled spanish octopus station
- 14
Spanish octopus prepared tableside on Japanese mini-grills, served with arugula salad, capers, olives & cherry tomatoes
Maryland crab cake station
- 14
Maryland lump crab meat, lemon aioli, spicy aioli – prepared to order
Peking duck station
- 25
Peking Duck, scallion pancakes, cucumbers, scallions, hoi sin sauce
Raw bar
- 40
Blue point oysters, oyster shooters, shrimp cocktail, chilled lobster tails, snow crab claws
Cervice station
- 30
Salmon, scallops, octopus, seabass & shrimp. Plentiful, fruity and herbaceous ceviche, with an acidic punch of fresh orange and lime
Sides
- 10
Roasted garlic & dill potatoes, wild rice, mushroom Israeli cous cous, grilled vegetables, roasted brussels sprouts
Prosciutto station
- 15
Whole leg of prosciutto di parma, toasted baguette, olives, fresh figs, cornichons, olive oil
Parmesan wheel risotto
- 15
Add shaved truffles
- M/P
Risotto cacio e pepe with mascarpone prepared inside a half wheel of Parmigiano Reggiano
Build your own pasta station
- 15
Rigatoni, fettuccini finished with your choice of sauce – mushroom crème or Pomodoro. Add your favorite toss ins – sous vide chicken, mixed vegetables, shrimp, mushrooms, spinach
Filet mignon flambe
- 30
Thin sliced filet mignon sautéed with zucchini, carrots and bean sprouts and cognac, coated with veal demiglace – prepared to order
Bruschetta station
- 14
Heirloom tomato bruschetta with basil, red onion, cold pressed extra virgin olive oil and 25 year aged balsamic glaze
Smoked sturgeon station
- 35
Add kaluga caviar
- (1 oz. per guest)48
Whole smoked Osetra, horseradish crème fraiche, cocktail crepes, pomegranate molasses
Roasted fish main station
- 26
Roasted Salmon & Chilean Sea Bass served with choice of basil pesto, miso glaze and caper lemon butter
CAVIAR STATION
- (1 oz. Kaluga / 1 oz. salmon roe)62
Kaluga (black) caviar, Salmon roe (red caviar), cocktail crepes, crème fraiche, chives, egg yolks, egg whites, chopped red onion
Charcuterie meat & cheese station
- 26
Chef’s selection of 7 fine cheeses, jams, grapes, pears and almonds. Bresaola, pheasant pistachio terrine, smoked duck breast, duck prosciutto, smoked chicken breast, chorizo sausage, genoa salami, whole grain mustard, cornichons. Fine selection of artisan baked bread
Tar tare station
- 22
Ahi tuna, Norwegian salmon, Hamachi and Kobe beef tar tares – prepared to order
Dolce de leche donut station
- 9
Made-to-order mini donuts filled with dolce de leche, topped with powdered sugar.
Banana & mixed berry flambe with Vanilla ice cream
- 14
DESSERT TABLE
DESSERT TABLE
- 26
30 guest minimum
Cream cheese cookies, Florentine cookies, Chocolate walnut block, Layered dark chocolate & strawberry mousse, Raspberry marshmallow cheesecake, chocolate cake pops, cheesecake pops, vanilla – red velvet – chocolate cupcakes, chocolate covered strawberries, macaroons
PASSED SWEETS
- 24
30 guest minimum
Lemon tart, fruit tart, chocolate heaven, le saint lorein, violet dream
SOFT DRINKS & PREMIUM OPEN BAR
SOFT DRINKS & PREMIUM OPEN BAR
- 40
30 guest minimum (4 hours)
Bottled sparkling and flat water, juices, coffee and tea.Premium vodka, 12 year old scotch, patron silver tequila, vsop cognacs, fine selection of wine, prosecco, mixed drinks, cocktails and martinis
SERVICE & STAFF
5-hour minimumRates range from $40-$65 per hour
We offer a full line of service personnel: captains, servers, bussers, bartenders, barista, cooks, station attendants, chef, porters, dishwashers, hosts, coat-check, valet, etc.
Chef's Table Dinner Menu
1st Course | Individual Salad | Please Choose One
• Chef’s Classic Lardon Salad of Circus Frisee, Goat Cheese and Poached Egg
• Roasted Beet & Arugula Salad with Caramelized Pears and Candied Nuts
• Italian Burrata with Heirloom Tomatoes
• Seared Duck Breast Salad on Organic Mixed Greens and Raspberry VinaigretteFamily Style Appetizers | OPTIONAL
• Artisan Meat Charcuterie
• Ahi Tuna Poke Tacos
• Tuna Tar Tare Cones
• Foie Gras Pate
• Kobe Beef Tar Tare
• Salmon Tar Tare
• Grilled Octopus Salad
• Mongolian Beef
• Pojarsky Meat Balls & Mushroom Crème
• Filet Mignon Robata
• Chicken & Skirt Steak Yakitori
• Fried Brussels Sprout Salad2nd CourseIndividual Warm Appetizers | Please Choose One
• Seared Foie Gras on Baked Pear
• Peking Duck Rolls
• Grilled Sugarcane Shrimp
• Kobe Sliders & Truffle Fries
• Seafood in a Pot
• Truffle Polenta
• Chicken Lemongrass Dumplings
• Lobster Ravioli
• Wild Mushroom Risotto
• Baked Brie with MushroomMain CourseSurf & Turf | Please Choose a Meat & Fish Option
Served with a side of Roasted Potato & Grilled Vegetables
• Seared Duck Breast cranberry port sauce
• Braised Beef Short Rib au Jus
• Orange BBQ Skirt Steak
• Australian Rack of Lamb
• Miso Glazed Black Cod
• Pan Seared Salmon with Basil Pesto
• Crispy Skin Chilean Sea Bass
• Grilled Branzini FileIndividual Dessert Served with Wild Berries | Please Choose One
• Assorted Petits Fours
• Dolce de Leche Donuts
• Trio of Coco