spring brunch buffet
- crustless quiche lorraine
  caramelized onion, ham, spinach, gruyere
- candied bacon
  sweet and spicy
- farro salad with seasonal spring vegetables
  herbed vinaigrette
- orange salad
  pistachios, feta & mint
- mini currant scones
  lemon curd & whipped creme fraiche
cocktail reception
- mini jumbo lump crab cakes
  mustard aioli
- smoked salmon on cucumber rounds
  caper-dill creme fraiche
- stuffed dates
  prosciutto, blue cheese
- seared beef tenderloin on crostini
  horseradish cream, caramelized shallot
- goat cheese lollipop
  dried cherry, basil, pistachio
- seared mushrooms on polenta squares
  brie, tarragon
valentine's dinner
- seared scallops over spring pea puree
  bacon, shallot, mint
- baby greens with raspberries & goat cheese
  spiced pecans, balsamic reduction
- roasted beet risotto
  shaved parmigiano-reggiano
- pan-seared filet mignon with crispy shallots
  potato gratin, roasted asparagus, red wine reduction
- chocolate ganache tart
  salted caramel, whipped creme fraiche
2017 food prize dinner
- cheddar, chive & black pepper scone
  hot honey butter
- summer corn chowder
  lumb blue crab, potato, fennel
- crunchy vegetable salad
  shaved summer vegetables, goat cheese, hazelnuts
- lamb meatballs with harissa
  yogurt, cucumber, herbage
- cornmeal cookie ice cream sandwich
  cream cheese ice cream, strawberry sorbet