Catering Menus:  Sample Menus
A Museum Gala for 300 Guests
From the Art Gallery Bar
The John Singer Sargent Cocktail Lillet Rouge, American Artisanal Bourbon, Lemon & White Creme de Cacao
White Truffle Marcona Almonds
Hors d'oeuvres Passed on Vintage Picture Frame Trays
Finochiona Meatballs Braised with Fresh Fennel & Marsala
Avocado ‘Fries’ with Caperberry Remoulade
Barbecued Pulled Pork on Wonton Crisps with Jicama Slaw
Miniature New England Lobster Rolls
Salmon Gravlax Roulades with Heirloom Farm Beets & Dill Sour Cream
Truffled Bruschetta with Smashed Fava Beans & Hudson Valley Goat Cheese
Formal Dinner in the Museum Atrium
Beef Short Rib ‘Roast’ Braised in Dark Ale & Aromatic Spices Heirloom Carrot Whipped Potatoes & Fried Parsnip Ribbons
Chilled Avocado Soup Lime-Scented Fresh Corn, Baby Cilantro Greens, Buttermilk Créme fraiche & Pink Peppercorns
Rosemary Buttermilk Biscuits with Fleur de sel
Dessert
Miniature Dessert Trio Faux Peach with Pistachio Mascarpone, Lemon Meringue Tart, Opéra Cake Petit Four & Served with Raspberry Sauce, Crystalized Mint & Rose Petals
Chocolate Leaf Bowls with Raspberry Linzer Cookies & Cheesecake Truffles
Chappaqua Roast Coffee & Harney Tea