Chef Marnee Marnee

• Herbed Goat Cheese Crostini – with roasted summer tomatoes and basil drizzle

• Lobster Gougères – airy cheese puffs filled with warm lobster cream

• Crab & Avocado Verrines – layered crab salad with citrus aioli and microgreens

• Fig & Prosciutto Skewers – with balsamic reduction and mint

• Mini Ratatouille Cups – roasted eggplant, zucchini, bell pepper, and tomato served warm in phyllo shells

• Endive Boats with Goat Cheese & Honeyed Walnuts – crisp, colorful, and perfectly bite-sized

• Tomato Provençale Skewers – baby tomato, olive, and basil with a drizzle of balsamic glaze

• Mini Niçoise Salad Skewers – seared tuna, haricots verts, cherry tomato, and olive with Dijon dressing

• Zucchini Ribbon Rolls – stuffed with ricotta, mint, and lemon

• Poached Shrimp with Provençal Citrus Aioli – light, elegant, and high in protein

• Mini Chicken Provençal Skewers – marinated in olive oil, lemon, garlic, and herbs de Provence

• Chicken Rillettes Tartines – slow-poached shredded chicken blended with Dijon, herbs, and a touch of crème fraîche on crostini

• Grilled Chicken Brochettes with Dijon-Honey Glaze – served with a chilled cucumber yogurt dip

• Poached Chicken Salad Endive Cups – with celery, green apple, and light lemon-Dijon dressing

• Steak au Poivre Bites – peppercorn-crusted beef tenderloin skewers with cognac cream drizzle

• Mini Steak Tartare on Crostini – finely chopped filet with Dijon, cornichons, capers, and quail egg garnish

• Grilled Steak & Shallot Skewers – marinated in red wine, garlic, and thyme

• Filet Mignon Toasts – with caramelized onion jam and a whisper of truffle butter

• Steak Provençal Mini Sliders – thin-sliced sirloin, roasted pepper, and aioli on mini brioche

• Beef Tenderloin & Béarnaise Bites – skewered cubes with a light tarragon butter dip

• Seared Steak Crostini – with horseradish crème fraîche and arugula

• Whipped Goat Cheese & Fig Crostini – drizzled with lavender honey and topped with crushed pistachios

• Grilled Vegetable Skewers Provençale – zucchini, cherry tomato, red pepper, and mushroom with rosemary oil

• Caramelized Onion & Brie Puffs – golden mini pastry bites with a touch of thyme

• Asparagus and Gruyère Mini Quiches – delicate and perfect served warm or room temperature

• Heirloom Tomato Caprese Skewers – baby mozzarella, basil leaf, cherry tomato, drizzle of French olive oil

• Zucchini Ribbon Rolls – stuffed with lemon ricotta and mint, tied with a chive ribbon

• Vegetable Summer Rolls à la Française – rice paper filled with colorful vegetables, herbs, and carrot-ginger Dijon dip

All starters are served with micro-greens / herb garnish / edible pansy flowers

• Seafood Tagliatelle – shrimp, scallops, garlic white wine butter, and chervil

• Summer Vegetable Ratatouille Pasta – roasted zucchini, eggplant, peppers, and tomato confit

• Truffle Mushroom Pappardelle – light cream sauce with wild mushrooms and thyme

•. Seared tuna, haricots verts, baby potatoes, olives, heirloom tomato, soft egg, Dijon-herb vinaigrette

•. Mixed greens, sliced strawberries, creamy brie, toasted almonds, lavender-honey vinaigrette

•. Cucumber & Watermelon Salad with Feta Mint, arugula, and citrus-chardonnay dressing — bright and hydrating

•. Roasted Beet & Goat Cheese Salad Frisée and arugula with candied walnuts and balsamic-truffle vinaigrette

•. Shaved Asparagus & Parmesan Salad With lemon-capers dressing and micro herbs

•. Champagne Cream Tagliatelle with Shrimp Light, velvety sauce infused with shallots and tarragon

•. Wild Mushroom Truffle Pappardelle Garlic-shallot white wine sauce, herbs de Provence, and shaved Parmesan

•. Herbes de Provence Linguine with Summer Vegetables Zucchini, cherry tomatoes, and roasted peppers in olive oil and herbs

•. Garlic & White Wine Angel Hair with Spinach Delicate, light, and finished with lemon butter and parsley

•. Lobster Cognac Tagliatelle Fresh herbs, tomato cream, and brandy reduction — rich but summery

• Grilled Branzino Provençale – cherry tomato, olive, and caper relish

• Filet au Poivre – peppercorn crusted filet mignon, cognac cream sauce

• Airline Chicken with Herbs de Provence – lemon beurre blanc, roasted summer vegetables

• Seared Duck Breast – blackberry reduction, wilted greens, and farro

• Lobster Thermidor – classic creamy cognac mustard sauce, herbed rice

All are served with microgreens / herb garnish

• Mini Lemon Tarts – with candied thyme and whipped cream

• Strawberry Shortcake with Chantilly Cream – light, airy, and summery

•. Poached Pears in Rosé Syrup Served chilled with mint and vanilla cream

•. Flourless Chocolate Cake Decadent yet airy, with dark chocolate ganache and sea salt flakes

•. Champagne Poached Peach Parfaits Layered with vanilla bean custard and almond crumble

All desserts are served with ice cream / fresh whip / gold leaf + edible pansies

• Heirloom Tomato Tartlets Basil pesto, whipped ricotta, flakey sea salt

• Mini Crab Cakes Citrus aioli + fennel slaw

• Rainbow Crudités Cups Beet hummus, carrot ginger dip, microgreens

• Truffle Burrata Crostini Pea purée, basil oil, confit cherry tomatoes

• Pink Peppercorn Seared Tuna Bites On cucumber rounds with avocado mousse + edible flower

• Mini Lobster Brioche Sliders Lemon-tarragon aioli, micro chives, pink Himalayan salt

•. Rosemary Lamb Chiclets Petite lamb skewers, roasted with rosemary + lemon, served with tzatziki drizzle

•. Prosciutto & Burrata Blossoms Crispy prosciutto cups filled with burrata mousse, cherry tomato confit, basil threads

• Strawberry Rosé Salad Baby spinach, goat cheese, candied pistachio, rosé vinaigrette

• Cucumber Ribbon & Avocado Salad Radish, dill, lemon-mint dressing

• Peach & Burrata Caprese Basil oil, toasted almonds, local honey drizzle

• Summer Rainbow Chop Corn, peppers, cherry tomatoes, cucumber, hearts of palm, oregano vinaigrette

• Arugula & Citrus Glow Salad Orange + grapefruit segments, fennel, champagne vinaigrette

• Linguine al Limone Creamy lemon sauce, cracked pink pepper, chives

• Pink Vodka Tortelloni Blush vodka sauce, basil chiffonade, parmesan snow

•. Squash Blossom Marinara Delicate ribbon pasta tossed in light marinara/ stuffed squash blossom , garlic oil, basil chiffonade, and a touch of parmesan

•. Blush Penne Penne in beet rosé sauce with ricotta cloud + chive oil

•. Green Goddess Pesto Spinach-basil-arugula pesto, roasted tomatoes, pistachio crumble

•. Sunset Angel Hair Lemon basil angel hair with blistered cherry tomatoes & white wine butter

• Herb-Grilled Salmon Citrus beurre blanc, roasted asparagus, baby tomatoes

• Chicken Paillard “Hamptons Style” Arugula, shaved fennel, pickled shallots, lemon caper dressing

• Filet Mignon Medallions Garlic herb butter, roasted tricolor carrots

• Miso-Glazed Halibut Sesame snap peas, ginger-lime drizzle

• Grilled Shrimp Skewers Pineapple relish + cilantro mint chimichurri

•. Garden Pesto Chicken Herb-grilled chicken with basil-pistachio pesto, cherry tomatoes, and roasted rainbow vegetables

•. Butter Poached Lobster Tails Served with lemon chive butter, roasted asparagus, and a light herb salad

•. Hamptons Steak Skewers Tender marinated steak skewers with chimichurri, blistered peppers, and charred citrus

•. White Wine Clam & Shrimp Bowl Fresh clams + shrimp in a light white wine garlic broth with herbs, lemon, and grilled sourdough

• Mini Lemon Blueberry Cakes Dusting of powdered sugar + gold leaf / vanilla bean gelato

• Strawberry Shortcake Cups Vanilla cream, macerated berries, chiffon crumble

•. Blush Berry Pavlovas Crispy meringue nests filled with whipped cream, raspberries, strawberries, and rose sugar

•. Sea Salt Brownie Bites Fudgey chocolate brownie squares topped with flaky sea salt + gold dust / whipped cream + vanilla bean gelato

All starters are served with micro-greens / herb garnish / edible pansy flowers

Classic Matzoh Ball Soup Golden chicken broth simmered with carrots, celery, fresh dill, and tender matzoh dumplings for a comforting spring starter

Lemon Dill Matzoh Ball Soup Golden broth brightened with lemon zest and fresh dill with soft matzoh dumplings

Spring Vegetable Matzoh Ball Soup Traditional matzoh dumplings served in a delicate vegetable broth with carrots, peas, and fresh herbs

Mini Matzoh Ball Soup Cups Petite cups of rich chicken broth with tender matzoh balls and herbs, perfect for a light appetizer portion

Spring Strawberry & Arugula Salad Peppery arugula with fresh strawberries, shaved fennel, and goat cheese finished with a light champagne vinaigrette

Citrus Avocado Garden Salad Mixed baby greens with avocado, orange segments, cucumber, and shaved carrots with a lemon honey vinaigrette

Shaved Vegetable Garden Salad Thinly shaved cucumber, radish, fennel, and carrots tossed with tender greens and a bright herb vinaigrette

Baby Spinach & Apple Salad Tender spinach leaves with crisp apple slices, cucumber, and sunflower seeds finished with a honey Dijon dressing

Long Island Garden Salad Mixed spring greens with cucumber, tomatoes, radish, herbs, and avocado with classic house vinaigrette

All are served with microgreens / herb garnish

Slow Roasted Brisket Tender sliced brisket braised slowly and served with caramelized onions and savory pan juices

Grilled New York Strip Steak Char-grilled steak finished with sea salt, cracked pepper, and rosemary

Filet Mignon Center-cut filet grilled to perfection and finished with herb butter

Lemon Herb Roasted Chicken Free-range chicken roasted with lemon, thyme, and garlic until

Garlic Rosemary Chicken Crispy roasted chicken finished with rosemary and roasted garlic

Parmesan Truffle Fries Hand-cut fries tossed with parmesan cheese and a light truffle oil

Sweet Potato Fries Lightly spiced fries served with smoked paprika salt

Lemon Garlic Smashed Potatoes Crispy smashed potatoes finished with lemon zest and roasted garlic

Assorted in season mixed / grilled vegetables

Vanilla Bean Frozen Yogurt Creamy vanilla yogurt with a light and refreshing sweetness

Strawberry Frozen Yogurt Fresh strawberry yogurt with bright berry flavor

Chocolate Frozen Yogurt Smooth chocolate yogurt with a rich cocoa finish

Toppings include fresh berries, bananas, toasted coconut, chocolate chips, crushed cookies, honey, caramel, berry compote, and whipped cream

All starters are served with micro-greens / herb garnish / edible pansy flowers

Mini Chicken Milanese Bites Crispy chicken cutlets topped with arugula and shaved parmesan

Hot Honey Chicken Bites Crispy golden chicken tossed in warm hot honey glaze, finished with chili flakes and fresh herbs

Steak Crostini with Horseradish Cream Seared sliced steak served over toasted baguette with creamy horseradish sauce and microgreens

Steak & Chimichurri Skewers Grilled steak skewers topped with vibrant parsley chimichurri

Tuna Tartare on Crispy Wontons Fresh tuna with avocado, sesame, and citrus over crisp wonton chips

Mini Lobster Rolls Sweet lobster tossed in lemon butter served in toasted mini brioche rolls

Crispy Coconut Shrimp with Sweet Chili Sauce Golden shrimp coated in toasted coconut and panko, served with a sweet chili dipping sauce

Vegetable Garden Summer Rolls Fresh rice paper rolls filled with cucumber, carrot, avocado, mint, and herbs with soy-lime dipping sauce

Crispy Zucchini Fritters Shredded zucchini fritters served with lemon yogurt dipping sauce

Peach, Burrata & Arugula Salad Sweet ripe peaches with creamy burrata, peppery arugula, basil, and honey-lemon vinaigrette

Classic Caesar Salad with Parmesan Breadcrumbs Crisp romaine tossed in creamy Caesar dressing finished with toasted parmesan breadcrumbs

Strawberry Spinach & Goat Cheese Salad Sweet strawberries, baby spinach, goat cheese, and candied pecans with citrus vinaigrette

Watermelon, Cucumber & Feta Salad Juicy watermelon with cucumber, feta, mint, and lime

Heirloom Caprese Salad Heirloom tomatoes with burrata, basil, olive oil, and flaky sea salt

Summer Berry & Arugula Salad Mixed berries with arugula, goat cheese, and citrus vinaigrette

All are served with microgreens / herb garnish

Grilled Halibut with Lemon Herb Butter Fresh halibut grilled with olive oil and herbs, served with roasted asparagus and fingerling potatoes

Pan-Seared Salmon with Citrus Vinaigrette Served with fluffy quinoa and charred zucchini

Seared Scallops with Sweet Corn Risotto Caramelized scallops served with creamy corn risotto and grilled asparagus

Herb Butter Steak with Roasted Sweet Potatoes Juicy grilled steak finished with herb butter, served with roasted sweet potatoes and broccolini

Steak with Truffle Whipped Potatoes Seared steak served with creamy truffle mashed potatoes and grilled tricolor stem on baby carrots

Herb Roasted Chicken Golden roasted chicken with thyme and garlic served with wild rice and green beans

Grilled Chicken Pesto Pasta Herb grilled chicken served with light basil pesto pasta and roasted zucchini

Lemon Cream Shrimp Linguine Sautéed shrimp with garlic, white wine, fresh lemon, and a silky cream sauce tossed with linguine, served alongside

All desserts are served with ice cream / fresh whip / gold leaf + edible pansies / berries

Deconstructed Strawberry Shortcake Fresh strawberries, vanilla whipped cream, and buttery shortcake crumbles arranged with berry coulis

Watermelon Cake with Coconut Frosting A chilled round of fresh watermelon carved into a cake shape and topped with fluffy coconut whipped cream, finished with seasonal berries and toasted coconut

Lemon Berry Parfait Bright lemon cream layered with fresh berries and delicate cake crumbs

Chocolate Raspberry Tart Rich chocolate ganache tart finished with fresh raspberries

All starters are served with micro-greens / herb garnish / edible pansy flowers

Grilled Zucchini & Ricotta Crostini with Lemon Zest Lightly charred zucchini layered over whipped ricotta

Watermelon, Feta & Mint Skewers with Lime

Sweet Corn Fritters with Lemon Crème Fraîche

Stuffed Mushrooms with Spinach and Parmesan Tender mushrooms filled with savory herbs and

Grilled Flatbread with Tomato, Mozzarella and Basil Lightly crisp with classic Italian flavors

Crispy Squash Blossoms with Lemon Ricotta Delicate blossoms lightly fried and filled with creamy lemon ricotta

Little Gem Caesar with Lemon Breadcrumbs & Shaved Parmesan Crisp lettuce with a light creamy dressing and crunchy topping

Shaved Fennel, Citrus & Herb Salad with Champagne Vinaigrette

Heirloom Tomato & Burrata Salad with Basil and Olive

Grilled Peach & Arugula Salad with Goat Cheese and Honey

Cucumber, Dill & Avocado Salad with Lemon

All are served with microgreens / herb garnish

Lemon Herb Grilled Vegetable Tower with Whipped Ricotta Served with herbed farro and roasted asparagus

Wild Mushroom Risotto with Parmesan and Thyme Paired with grilled broccolini

Zucchini Ricotta Involtini with Tomato Basil Sauce Alongside lemon orzo and roasted summer squash

Roasted Cauliflower Steak with Lemon Tahini Served with turmeric rice and sautéed Swiss chard

Ricotta Gnocchi with Lemon Butter and Herbs Soft pillows of house gnocchi tossed in a delicate lemon butter sauce for a bright coastal feel. Served with sautéed spinach and roasted baby carrots

Zucchini and Corn Fritters with Lemon Crème Fraîche Light and crisp with summer sweetness. Paired with farro salad and roasted peppers

Caramelized Onion and Thyme Pasta Sweet slow cooked onions folded into a silky herb sauce for subtle richness. Served with grilled summer squash

Herb Roasted Vegetable Platter with Whipped Feta Seasonal vegetables roasted until caramelized with a creamy finish. Served with orzo salad

All desserts are served with ice cream / fresh whip / gold leaf + edible pansies / berries

Chocolate Pot de Crème with Whipped Cream Silky dark chocolate custard finished with softly whipped cream

Strawberry Rhubarb Crisp Sweet-tart fruit baked under a golden oat topping

Peach Shortcake with Vanilla Cream Juicy peaches layered with tender biscuits and light whipped cream

All starters are served with micro-greens / herb garnish / edible pansy flowers

Mini Lobster Rolls with Lemon Chive Butter Served on toasted brioche

Watermelon, Feta & Mint Skewers with Lime Zest Refreshing and bright

Crispy Coconut Shrimp with Mango Chili Sauce Lightly fried with tropical sweetness

Hot Honey Chicken Bites with Sea Salt & Herbs Crispy, juicy, and slightly sweet heat

Roasted Zucchini & Whipped Ricotta Crostini (Vegetarian) With lemon zest, olive oil, and micro basil

Grilled Steak Crostini with Horseradish Crème Fraîche Finished with arugula and olive oil

Little Gem Caesar with Parmesan Crisp & Lemon Breadcrumb Dust Crisp baby gem lettuce tossed in a silky anchovy-lemon dressing, finished with shaved Parmigiano Reggiano, crunchy sourdough crumbs, and a touch of cracked pepper

Shaved Fennel, Citrus & Arugula Salad with Champagne Vinaigrette Thinly shaved fennel layered with blood orange and grapefruit segments, peppery arugula, toasted almonds, and a bright citrus vinaigrette

Tuscan Kale, Pomegranate & Candied Walnut Salad with Lemon Pecorino Tender massaged kale tossed with jewel-like pomegranate seeds, toasted walnuts, shaved Pecorino, and a vibrant lemon vinaigrette

Grilled Peach & Burrata Salad with Basil Oil and Prosciutto Optional Charred summer peaches with creamy burrata, baby arugula, pistachios, and a drizzle of basil oil and honey

Heirloom Tomato & Avocado Salad with Sea Salt and Aged Balsamic Colorful tomatoes layered with ripe avocado, fresh basil, flaky salt, and extra virgin olive oil

Roasted Beet, Goat Cheese & Pistachio Salad with Orange Blossom Honey Sweet roasted beets paired with creamy chèvre, arugula, toasted pistachios, and a citrus-honey glaze

All are served with microgreens / herb garnish

Airline Chicken with White Wine Shallot Sauce Paired with herb roasted fingerling potatoes and sautéed haricots verts

Steak Tips with Lemon Garlic Butter Plated with couscous and grilled Mediterranean vegetables

Pan Seared Halibut with Lemon Beurre Blanc Served over creamy herb risotto with tender spring peas

Roasted Salmon with Honey Mustard Glaze Served alongside wild rice pilaf and roasted baby carrots

Shrimp Linguine with Sweet charred Corn, Scallions and Lemon

Grilled Vegetable Stack with Whipped Ricotta and Basil Oil Seasonal vegetables layered beautifully with herbed quinoa and roasted rainbow carrots (V)

Roasted Cauliflower Steak with Tahini Lemon Sauce Served with turmeric rice and sautéed Swiss chard (V)

All desserts are served with ice cream / fresh whip / gold leaf + edible pansies / berries

Lemon Olive Oil Cake with Whipped Mascarpone and Fresh Berries Moist citrus scented cake finished with lightly sweet mascarpone cream and seasonal berries

Chocolate Mousse Cups with Sea Salt and Whipped Cream Silky dark chocolate mousse finished with a touch of flaky salt

Triple Berry Crumble with Vanilla Cream Warm strawberries, blueberries, and raspberries baked under a buttery crumble topping

All starters are served with micro-greens / herb garnish / edible pansy flowers

Mini Lobster Rolls on Buttered Brioche with Lemon Chives

Classic Hamptons Shrimp Cocktail with Lemon & Herb Cocktail Sauce

Watermelon, Feta & Mint Skewers

Chicken Skewers with Yogurt Herb Sauce Grilled chicken paired with a creamy herb dip

Mini Steak Frites Cups with Herb Salt Tender steak served with crisp potatoes in petite portions

Summer Veggie Rolls with Soy Lime Dipping Sauce Delicate rice paper rolls filled with crisp seasonal vegetables, fresh herbs, and tender greens, served with a bright soy lime dipping sauce

Grilled Peach & Burrata Salad Sweet caramelized peaches layered with creamy burrata, baby arugula, torn basil, toasted pistachios, and a drizzle of local honey and olive oil

Grilled Corn, Avocado & Cherry Tomato Salad Charred sweet corn folded with ripe avocado, blistered tomatoes, scallions, and a bright lime vinaigrette with fresh herbs

Citrus & Shaved Fennel Salad Thinly shaved fennel with orange and grapefruit segments, baby greens, and a delicate citrus vinaigrette

Heirloom Tomato & Garden Herb Salad Colorful heirloom tomatoes tossed with shaved shallots, basil, oregano, flaky sea salt, and first press olive oil

Roasted Beet, Citrus & Goat Cheese Salad Sweet roasted beets paired with whipped goat cheese, orange segments, pistachios, and a champagne vinaigrette

Market Greens with Strawberries & Toasted Almonds Sweet berries with peppery greens, shaved Parmesan, and a champagne dressing

Classic Baby Gem Caesar with Parmesan Breadcrumb Dust Crisp baby gem lettuce tossed in a silky house Caesar dressing with lemon, garlic, and aged Parmesan

All are served with microgreens / herb garnish

Grilled Lemon Herb Chicken with White Wine Jus Served with lemon quinoa and grilled asparagus

Herb Grilled Steak with Olive Oil & Sea Salt Served with rosemary roasted potatoes and tender green beans

Roasted Salmon with Lemon & Dill Accompanied by jasmine rice pilaf and sautéed zucchini

Shrimp Linguine with Lemon Garlic & Olive Oil Served with sautéed spinach and fresh herbs

Lemon Orzo with Roasted Vegetables & Herbs Paired with grilled summer squash

Seared Halibut with Lemon Olive Oil Served with sweet corn succotash and blistered heirloom tomatoes

Chicken & Tomato Basil Pasta Served with grilled broccolini and fresh herbs

Grilled Flank Steak with Bright Chimichurri Served with roasted Yukon potatoes and charred broccolini

All desserts are served with ice cream / fresh whip / gold leaf + edible pansies / berries

Strawberry Shortcake Cups Layers of macerated berries, vanilla cream, and tender cake

Summer Fruit Parfaits with Honey Cream Layers of fruit, cream, and crunch

Chocolate Mousse Cups with Whipped Cream Rich yet airy with a silky finish

All starters are served with micro-greens / herb garnish / edible pansy flowers

Little Neck clams casino with herbs and toasted breadcrumbs

Mini crab cakes with lemon aioli

Local ricotta crostini with honey, thyme, and sea salt

Wild mushroom and caramelized onion flatbread

Montauk oyster with pink peppercorn mignonette

Warm buttered lobster mini rolls on brioche

Truffle mac and cheese bites

Chicken skewers with lemon and herbs

Steak crostini with chimichurri and microgreens

Tender greenhouse lettuces layered with shaved fennel, soft herbs, and citrus segments, lightly dressed in a delicate lemon-champagne vinaigrette

Thinly shaved fennel and jewel-toned blood orange tossed with extra virgin olive oil, flaky sea salt, and fennel fronds

Massaged Tuscan kale with crisp local apples, shaved pecorino, toasted seeds, and a lively lemon dressing

Slow roasted sweet carrots served over silky herbed yogurt with toasted cumin, olive oil, and fresh herbs

Creamy burrata nestled among roasted squash, carrots, and beets finished with olive oil, herbs, and a touch of citrus

Crisp little gem lettuce with a bright lemon Caesar dressing, shaved parmesan, and toasted breadcrumbs

Thinly shaved Brussels sprouts with lemon zest, olive oil, toasted breadcrumbs, and aged cheese

Crisp endive leaves layered with ripe pear, creamy blue cheese, and toasted walnuts finished with a light honey vinaigrette

All are served with microgreens / herb garnish

Pan Seared Peconic Bay Scallops Sweet, golden scallops served over silky parsnip purée with brown butter and lemon. With roasted rainbow carrots and a creamy cauliflower purée

Butter Poached Lobster Tender lobster finished in warm herb butter for a luxurious yet restrained coastal dish. With buttered asparagus and chive whipped potatoes

Halibut with Lemon Beurre Blanc Delicately roasted halibut with a bright citrus butter sauce. With sautéed spinach and spring pea risotto

Chicken with Wild Mushrooms & Shallot Pan Sauce Tender chicken paired with earthy mushrooms in a delicate reduction. With butter braised leeks and soft polenta

Grilled Grass Fed Strip Steak with Rosemary Butter Perfectly grilled steak finished with herb butter and sea salt. With roasted broccolini and truffle mashed potatoes

Shrimp & Lemon Cream Linguine Sweet local shrimp sautéed with garlic, white wine, and fresh herbs, folded into silky linguine in a light lemon cream sauce with a touch of parmesan /Served with charred broccolini

All desserts are served with ice cream / fresh whip / gold leaf + edible pansies

Meyer Lemon Olive Oil Cake Tender citrus cake scented with olive oil and fresh lemon, served with softly whipped cream

Warm North Fork Apple Crisp Slow baked apples with cinnamon and oat crumble, served warm with vanilla bean crème fraîche

Dark Chocolate Pot de Crème Luxuriously smooth chocolate custard with a touch of sea salt and whipped cream

Poached Pears in Vanilla & Spice Tender pears gently poached in vanilla and warm spices, served with mascarpone