Chef Robert Ritchie

Platter of assorted Italian cheeses, prosciutto, salami, figs, grapes, olives, crostini

Caesar salad with organic red romaine and endive, hearts of palm, roasted garlic, romano parmesan and focaccia croutons

Fettuccini con Funghi - porcini mushrooms with fettuccini tossed in pecorino Romano and black pepper sauce

Union Sq Market bibb salad, shaved brussels sprouts, heirloom tomatoes, Gruyere cheese, dijon caper vinaigrette

Assorted hand rolled style sushi platter with selected items (smoked salmon / tuna / salmon / crab / uni)

Roasted eggplant, caper and anchovy bruschettas with smoked salmon and caviar

Baked eggplant Napoleon in ramekins layered with organic ricotta, crushed heirloom tomatoes, pecorino romano and mozzarella cheese

Arabic sliced lamb flatbread with eggplant babaganoush, whipped feta, pine nut hummus and sun-dried tomatoes

Arancini di Riso - crispy mozzarella stuffed arancini rice balls, lightly pan fried and served with a pomodoro basil dipping sauce

Antipasti plate with grilled eggplant, red bell peppers, radicchio, heirloom tomato, burrata, prosciutto, olives, figs,

Hepburn House famous Maryland blue fin crab cakes with a spicy creole mayonnaise and a remoulade salad

Prosciutto y’ Burrata - 24-month aged Dok Dall'ava San Daniele prosciutto, local burrata, olio novello – roman style warm focaccia

Beef Carpaccio - thinly sliced filet mignon, Taggiasche olives, capers, wild arugula, 24-month aged Parmigiano-Reggiano

Chilled jumbo asparagus and crab salad with capers and tomato aioli

Filet mignon served medium with roasted fingerling potatoes and sautéed asparagus

Bell and Evans roasted buttermilk organic free range chicken with rosemary, lemon and oregano - chunky red bliss potatoes and wok seared ginger spinach

Sous vide pork loin marinated in red wine, sage, garlic and rosemary, sous vide and served over smashed pan-roasted potatoes with port wine reduction

Adobo rubbed grilled skirt steak with charred spring onions, remoulade sauce roasted fingerling potatoes and French green beans

Farmers market peak of season vegetarian platter with crispy tofu, cous cous, green lentils, swiss chard and roasted kale, and eggplant

Shrimp scampi over linguini, black garlic, broccoli rabe and beurre blanc, chives over fresh linguini pasta with flat parsley and garlic toast

Fettuccine al salmone - fresh fettuccine sautéed with salmon wild mushrooms, garlic and herbs in a light tomato cream sauce

Atlantic salmon - white wine, caper, dill lemon butter - farro risotto with baby heirloom ginger carrots

Pan roast NY Strip steak with stir-fried vegetables - truffle butter and roasted potatoes

Linguini Vongole – fresh manilla clams, garlic, Italian red Peperoncino, fresh parsley, extra virgin olive oil, grated pecorino romano – black pepper

Veal Cutlet Milanese – thin pounded veal chop, breaded, pan fried, wild arugula salad, gazpacho vinaigrette

Chicken breast scaloppini with capers, parsley, vermouth and lemon butter, roasted fingerling potatoes and roasted broccolini

Steamed North Atlantic Cod – miso, ginger and soy marinated steamed codfish, flakey delicate and delicious served with steamed stir-fried rice and edamame – baby vegetables

5 layer chocolate cake served warm with vanilla ice cream and berries

Apple and blueberry crumble with premium vanilla bean ice cream and dulce du leche

Brown sugar baked warm bananas foster with caramel and vanilla ice cream

Jumbo warm triple chocolate pecan tollhouse cookie Sundae with gelato and warm chocolate sauce

Confetti Cake with vanilla or chocolate ice cream and fresh berries

House made cookies and apricot rugalach platter with fresh picked raspberries, strawberries, blackberries premium vanilla ice cream

Grandma’s cinnamon apple tarte with fresh whipped cream, caramel sauce and vanilla ice cream

Wild ramp and New York State morel mushroom tart - goat cheese custard, flaky pastry, local honey and microgreens

Oysters l' espinache - broiled plump oysters with camembert cream, pernod and spinach

Traditional escargot baked in garlic herbed butter with puffed pastry

Caviar Osetra - traditional service, egg, red onion, crème fraîche, chives, toast points ($55.00 upcharge)

Assorted fresh chilled oysters with shallot red wine mignonette, lemon horseradish and homemade wheat crackers

Antipasti plate with grilled eggplant, red bell peppers, grilled prawns, radicchio, heirloom tomato, burrata, prosciutto, olives, figs,

Caviar Pie made with sturgeon caviar, chopped egg, creme fraiche, chives, bellinis

Beef Tartare - fine select beef ground with seasonings, egg yolk, mustard and traditional condiments, caviar

Carpaccio - prime salmon crudo, rucola, parmigiano, capers, lemon oil

Spring pea and mint bisque - a smooth velvety blend of garden spring peas, fresh mint, lemon zest, coconut 'bacon' and nasturtium edible flowers

Prime grade A seared goose Foie Gras with port wine poached pears, balsamic tarragon reduction

Ris de Veau champignon au morel - veal sweetbreads, morel mushroom cream reduction, tarragon

Assorted French pates - duck liver mousse, campagne and black truffle liver pates with italian crisps, cornichon and chutney

Spring salad with French endive, frisee, pink radicchio, roasted candy beets, avocado, goat cheese, champagne vinaigrette

Fettuccini pomodoro - fresh spinach fettuccini with ricotta, heirloom tomatoes, fresh basil and pecorino Romano

Agnolotti half-moon shaped fresh pasta with crushed tomatoes, black olives, roasted garlic, basil, white wine and fresh herbs

Lobster ravioli, fresh steamed Maine lobster, haricot verts, caviar tarragon crème

1.5 lb steamed Maine lobster with drawn butter, stir-fried vegetables and steamed parsley potatoes ($55.00 upcharge)

Holland Dover sole meunière style with steamed parsley potatoes, ginger carrots, grilled lemon asparagus

Filet mignon - fresh water prawns, sauce bordelaise, morel mushroom cream, shallots, grilled butter beets and zucchini with charred poblano potato puree

Pacific NW wild caught king salmon - lemon, fines herbs and caper beurre blanc, pommes gratin

Canard aux apricots - sous vide Long Island Mallard duck breast with apricots, brandy, orange and chanterelles

Atlantic black cod - pan roasted and steamed 'au paupiette' with ginger butter, soy, sesame and scallion over stir-fried edamame ginger rice

10 oz pan roast NY Strip steak with stir-fried vegetables - truffle butter and roasted potatoes

Cote de Veau - natural veal chop pan roasted, roasted porcini mushroom creme - pommes souffle

Cioppino alla Livornese - Diver scallops, tiger prawns, Atlantic cod, manila clams, PEI mussels, braised in tomato garlic pernod broth - grilled house made rustic bread

Seared scallops’ linguini, black garlic, broccoli rabe and beurre blanc, chives over fresh linguini pasta with flat parsley and garlic toast

Chicken breast scallopini with capers, parsley, vermouth and lemon butter, roasted fingerling potatoes and roasted broccolini

Salt crusted dry aged standing rib roast of beef served medium rare with whipped chive potatoes, creamed spinach - (parties 5 or more)

Authentic espresso and chocolate tiramisu with dark chocolate fresh raspberries, whipped cream and mint

Pear and blueberry crumble with premium vanilla bean ice cream and dulce du leche

Baked apple galette with whipped cream and caramel sauce

Crepes Suzette with orange, lemon zest, fresh butter, cinnamon and brandy

Warm Valrhona chocolate souffles with vanilla bean creme anglaise

Warm baked apple and blueberry cobbler with premium vanilla bean ice cream and dulce du leche

Cheese Board – assorted perfectly ripened soft and semi soft cheeses, buckwheat baguette ($12.00 pp upcharge)

Ceviche Veracruz - Yellowfin tuna, avocado, grapefruit, cilantro, leche de tigre, chayote, poblano, serrano, and shallots

Caesar - Market greens, house-made Caesar dressing, cotija, anchovies, guajillo, oregano, and spiced croutons

Chips - Salsa and Guacamole - avocado, lime, cilantro, avocado, garlic, onion, spiced pepitas, pickled red jalapeño / charred tomatoes, tomatillo, garlic, serrano, onion, morita, costeño, cilantro, cumin

Tacos - 3 per guests - beer battered cod, chipotle mayonnaise, pickled red cabbage / berkshire pork, onion, cilantro, salsa verde / seasonal vegetables, onion, toasted spiced pepitas, crema, cabbage

Queso Fundido - heritage chorizo, chihuahua cheese, cilantro, onion, pickled red jalapeño, and house-made flour tortillas

Barbacoa styled shredded beef served with hand made blue tortillas, trio of salsas, roasted corn, queso, grilled pineapple and lettuce cups

Assorted grilled summer vegetables, squash, eggplant, chilies, portabello mushrooms, red bell peppers, heirloom vidalia onions

Assorted oysters on the half shell with chili shallot mignonette, lemon and house baked wheat crackers

Grilled seafood skewer with scallop, shrimp, mushrooms, zucchini and tomatoes over a summer greens salad with a dill pesto vinaigrette

Blackened swordfish steaks grilled and served with spicy roasted Mexican corn salad and cabbage jalapeño slaw

Chili Relleno Calkins Creamery Havarti & queso fresco stuffed poblano chile, salsa ranchera, tortillas, saffron rice, and black beans with crema

Mariscos al Mojo Pan-seared black sea bass with a roasted garlic chipotle butter, seasoned long grain wild rice, grilled squash

Pork Al Pastor Braised boneless Berkshire pork ribs, pineapple-tomatillo salsa, achiote, roasted poblano, charred spring onions, seasoned long grain rice

Lamb Barbacoa Braised lamb shank in mole sauce over roasted corn polenta with butternut squash and crispy shallots

Pechuga de Pato Crispy pan-seared duck breast, corn tamale, smoked mushrooms & nopales, tamarind glaze

Arroz con Pollo Tender pulled chicken with pigeon peas, peppers, onions, white wine, sofrito, and long grain rice

Braised Chicken Thigh With handmade tortillas, assorted salsas, saffron rice, avocado, and lime cream

Black Angus Beef Burgers Chili garlic bacon, smoked cheddar, avocado, chili mayonnaise, handmade French fries

Chicken Enchiladas Hand-rolled chicken tortilla filled with stewed pulled chicken and cotija cheese, enchilada sauce, and cheddar

Dulce de Leche Cheesecake With chocolate sauce and fresh strawberries

Callebaut Chocolate Lava Cake Warm chocolate lava cake served with vanilla ice cream, fresh raspberries, and raspberry sauce

5 Layer Mexican Chocolate Cake Served warm with vanilla ice cream and berries

Chocolate Chip Cookie Sundae With dark chocolate gelato and chocolate sauce

Platter of assorted Italian cheeses, prosciutto, salami, figs, grapes, olives, crostini

Mezza plate with carrot hummus, caponata grilled eggplant, red bell peppers, grilled prawns, radicchio, heirloom tomato, burrata, prosciutto, olives, and mission figs

Union Sq Market greens salad with baby gem lettuce, shaved brussels sprouts, bibb, heirloom tomatoes, fresh basil, and crispy pan fried goat cheese coins

Caesar Caprese with Heirloom tomatoes, buratta mozzarealla, torn basil, garlic croutons, extra virgin olive oil

Bluefin crab cakes made with roasted red peppers, tarragon, panko crumb - served with a remoulade sauce

Prosciutto y' Burrata - 24 month aged San Daniele prosciutto, local burrata, olio novello - Roman style focaccia - sun-dried tomatoes

Beef Carpaccio - thinly sliced filet mignon, Taggiasche olives, capers, wild arugula, 24-month aged Parmigiano-Reggiano

Shrimp scampi – roasted pacific langoustines basted in garlic butter, roasted garlic, pinot grigio oregano, grilled black olive bruschetta

Caccchio y' Pepi - fresh black pepper linguini tossed in a romano cheese and vegetable stock and roasted butternut squash

Fresh linguini pasta with a parsley roasted heirloom garlic white wine clam sauce, grilled ciabatta herbed garlic bread

Fresh spaghetti al fresco with crushed heirloom tomatoes, Kalamata olives, garlic, grilled eggplant, NY state basil and pecorino romano

Fettuccine Carbonara - sautéed shallots, guanciale, organic egg yolk and grated 24 month aged Pecorino Romano

Anchovy Caesar salad with organic red romaine and endive, hearts of palm, roasted garlic, romano parmesan and focaccia croutons

Chicken scallopini with capers, garlic, parsley, vermouth and lemon butter, roasted fingerling potatoes and roasted broccolini

Veal Milanese - pounded seasoned parmesan panko bread crumb veal cutlets, pan fried and served with roasted saffron potatoes and fall vegetables

8 oz filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled zucchini with charred poblano potato puree

10 oz Berkshire heirloom pork center-cut loin chops marinated overnight in ginger, soy, garlic and pan roasted - plum chili sauce, stir-fried vegetables

Florentine style grilled short loin lamb chops with roast fennel and broccoli - saffron rice

Farmers market peak of season vegetarian platter with crispy tofu, cous cous, green lentils, swiss chard and roasted kale

Steakhouse burger - prime aged ground sirloin burger patty, kaiser roll, special sauce, tempura onion rings

Atlantic cod - pan roasted, served over parmesan white polenta, organic roasted brussels sprouts and tomato butter sauce

Crab stuffed wild salmon, lemon dill butter, wild rice and grilled asparagus

10 oz pan roast NY Strip steak with stir-fried vegetables - truffle butter and roasted potatoes

Day Caught Atlantic Fluke - pan sauteed, white wine, caper, dill lemon butter - farro risotto with baby heirloom ginger carrots

Arctic Char - sautéed Canadian Arctic Char prepared almandine style with preserved lemon, french green beans, nutty brown rice pilaf

Assorted lemon, chocolate or white cupcakes with vanilla ice cream and strawberries

5 layer chocolate cake served warm with vanilla ice cream and berries

Confetti Cake with vanilla or chocolate ice cream and fresh berries

Creamy vanilla bean cheesecake with homemade strawberry coulis and toasted pecans

Jumbo warm chocolate chip cookie sundae with chocolate gelatto and warm fudge sauce

Caspian Sea Caviar Service with Bellinis and Garnishes

Oysters on Half Shell with Green Peppercorn Champagne Mignonette

Sea Scallop Crudo with Seaweed Frisse and Toasted Shallot Oil

Surf and Turf with Trio of Filet Mignon, Jumbo Fresh Water Prawns and Pommes Souffle – Black Truffle - Caviar Butter

Vanilla Butter Poached Scottish Salmon, Spring Haricot Verts

Warm Godiva Dark Chocolate Souffles with Dulce du Leche Cream

Platter of assorted Italian cheeses, prosciutto, salami, figs, grapes, olives, crostini

Caesar salad with organic red romaine and endive, hearts of palm, roasted garlic, romano parmesan and focaccia croutons

Fettuccini con Funghi - porcini mushrooms with fettuccini tossed in pecorino Romano and black pepper sauce

Union Sq Market bibb salad, shaved brussels sprouts, heirloom tomatoes, Gruyere cheese, dijon caper vinaigrette

Assorted hand rolled style sushi platter with selected items (smoked salmon / tuna / salmon / crab / uni)

Roasted eggplant, caper and anchovy bruschettas with smoked salmon and caviar

Baked eggplant Napoleon in ramekins layered with organic ricotta, crushed heirloom tomatoes, pecorino romano and mozzarella cheese

Arabic sliced lamb flatbread with eggplant babaganoush, whipped feta, pine nut hummus and sun-dried tomatoes

Arancini di Riso - crispy mozzarella stuffed arancini rice balls, lightly pan fried and served with a pomodoro basil dipping sauce

Antipasti plate with grilled eggplant, red bell peppers, radicchio, heirloom tomato, burrata, prosciutto, olives, figs,

Hepburn House famous Maryland blue fin crab cakes with a spicy creole mayonnaise and a remoulade salad

Prosciutto y’ Burrata - 24-month aged Dok Dall'ava San Daniele prosciutto, local burrata, olio novello – roman style warm focaccia

Chilled jumbo asparagus and crab salad with capers and tomato aioli

Baked filo stuffed with kale, spinach, feta, and roasted leeks with micro greens salad preserved lemon (GF)

Chilled fresh oysters - Pacific / Atlantic and Canadian with shallot red wine mignonette, lemon horseradish and homemade wheat crackers

Arancini di Riso - crisp mozzarella stuffed arancini rice balls, lightly pan fried and served with a pomodoro basil dipping sauce

Filet mignon served medium with roasted fingerling potatoes and sautéed asparagus

Bell and Evans roasted buttermilk organic free range chicken with rosemary, lemon and oregano - chunky red bliss potatoes and wok seared ginger spinach

Sous vide pork loin marinated in red wine, sage, garlic and rosemary, sous vide and served over smashed pan-roasted potatoes with port wine reduction

Adobo rubbed grilled skirt steak with charred spring onions, remoulade sauce roasted fingerling potatoes and French green beans

Farmers market peak of season vegetarian platter with crispy tofu, cous cous, green lentils, swiss chard and roasted kale, and eggplant

Shrimp scampi over linguini, black garlic, broccoli rabe and beurre blanc, chives over fresh linguini pasta with flat parsley and garlic toast

Fettuccine al salmone - fresh fettuccine sautéed with salmon wild mushrooms, garlic and herbs in a light tomato cream sauce

Atlantic salmon - white wine, caper, dill lemon butter - farro risotto with baby heirloom ginger carrots

Pan roast NY Strip steak with stir-fried vegetables - truffle butter and roasted potatoes

Linguini Vongole – fresh manilla clams, garlic, Italian red Peperoncino, fresh parsley, extra virgin olive oil, grated pecorino romano – black pepper

Veal Cutlet Milanese – thin pounded veal chop, breaded, pan fried, wild arugula salad, gazpacho vinaigrette

Chicken breast scaloppini with capers, parsley, vermouth and lemon butter, roasted fingerling potatoes and roasted broccolini

Steamed North Atlantic Cod – miso, ginger and soy marinated steamed codfish, flakey delicate and delicious served with steamed stir-fried rice and edamame – baby vegetables

GF Spaghetti al Pomodoro e Basilico – DOP San Marzano crushed tomatoes, garlic, red pepper flakes, extra virgin olive oil, butter, basil

- SEASONAL ROAST VEGETABLES AND SIDES (Family Style)

5 layer chocolate cake served warm with vanilla ice cream and berries

Apple and blueberry crumble with premium vanilla bean ice cream and dulce du leche

Brown sugar baked warm bananas foster with caramel and vanilla ice cream

Jumbo warm triple chocolate pecan tollhouse cookie Sundae with gelato and warm chocolate sauce

Confetti Cake with vanilla or chocolate ice cream and fresh berries

House made cookies and apricot rugalach platter with fresh picked raspberries, strawberries, blackberries premium vanilla ice cream

Grandma’s cinnamon apple tarte with fresh whipped cream, caramel sauce and vanilla ice cream

Anchovy Caesar salad with organic red romaine and endive, hearts of palm, roasted garlic, romano parmesan and focaccia croutons

Antipasti plate with grilled eggplant, red bell peppers, grilled prawns, radicchio, heirloom tomato, burrata, prosciutto, olives, figs,

Fresh spaghetti al fresco with crushed heirloom tomatoes, Kalamata olives, garlic, grilled eggplant, NY state basil and pecorino romano

Affettati Misti Chef's selection meats and cheese, roasted peppers, artichoke alla romana and kalamata olives

Arancini Pomodoro - crispy Carnaroli rice balls, crushed San Marzano tomato, basil, mozzarella di bufalo

Fettuccine Carbonara - sauteed shallots, guanciale, organic egg yolk and grated 24 month aged Pecorino Romano

Arcadian field greens salad with mache, arugula and Bibb lettuce, heirloom tomatoes, cucumbers and 360 balsamic vinaigrette

Baby kale and arugula salad with roasted beets, goat cheese and curried sunflower seeds

Assorted Goccettis - Smoked salmon with robiola cream and parsley, tuna tartar with capers and anchovy, spicy eggplant caponata on bruschetta

Fettuccine Al Salmone fresh fettuccine sauteed with salmon wild mushrooms, garlic and herbs in a light tomato cream sauce

Chicken breast scaloppini with capers, parsley, vermouth and lemon butter, roasted fingerling potatoes and roasted broccolini

Bershire County pork - brown sugar cured Porterhouse loin chop, pan roasted and served over whipped yukon gold potatoes with sauteed fiddlehead fern and carrots

Fettuccini Bolognese - traditional ground veal and pork ragů, DOP San Marzano tomato sauce, 24-month aged Parmigiano-Reggiano

Fettuccini con funghi - northern style dried porcini mushrooms braised in cream, cognac and vegetable stock, fresh pasta, aged 24 month Pecorino romano cheese, fresh chives

Crisp lemon and oregano organic free range roast chicken with grilled baby onions, French bean salad, and roasted forest mushroom faro

Jumbo prawns Provençal - baked shrimp in casserole with white wine, black garlic, chopped tomato and black olives over homemade linguini

Florentine style grilled lamb chops with roast fennel and broccoli - saffron rice

Pan seared sirloin steak, sliced and served with roasted Brussels sprouts, mushrooms and carrots, baked potato and shallot brown butter sauce

8 oz filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled butter beets and zucchini with charred poblano potato puree

Atlantic wild caught salmon - white wine, caper, dill lemon butter - farro risotto with baby heirloom ginger carrots

Peach and blueberry crumble with premium vanilla bean ice cream and dulce du leche

5 layer chocolate cake served warm with vanilla ice cream and berries

Assorted house made cookies and apricot rugalach platter with fresh picked raspberries, strawberries, blackberries and mint

Italian cookies with citrus gelato and fresh berries

Deluxe creamy vanilla cheese cake with homemade strawberry jam and toasted pecan

Platter of assorted Italian cheeses, prosciutto, salami, figs, grapes, olives, crostini

Caesar salad with organic red romaine and endive, hearts of palm, roasted garlic, romano parmesan and focaccia croutons

Union Sq Market bibb salad, shaved brussels sprouts, heirloom tomatoes, Gruyere cheese, dijon caper vinaigrette

Assorted hand rolled style sushi platter with selected items (smoked salmon / tuna / salmon / crab / uni)

Roasted eggplant, caper and anchovy bruschettas with smoked salmon and caviar

Antipasti plate with grilled eggplant, red bell peppers, radicchio, heirloom tomato, burrata, prosciutto, olives, figs,

Hepburn House famous Maryland blue fin crab cakes with a spicy creole mayonnaise and a remoulade salad

Prosciutto y’ Burrata - 24-month aged Dok Dall'ava San Daniele prosciutto, local burrata, olio novello – roman style warm focaccia

Beef Carpaccio - thinly sliced filet mignon, Taggiasche olives, capers, wild arugula, 24-month aged Parmigiano-Reggiano

Chilled jumbo asparagus and crab salad with capers and tomato aioli

Filet mignon served medium with roasted fingerling potatoes and sautéed asparagus

Bell and Evans BBQ organic free range chicken

Adobo rubbed grilled skirt steak with charred spring onions, remoulade sauce roasted fingerling potatoes and French green beans

Farmers market peak of season vegetarian platter with crispy tofu, cous cous, green lentils, swiss chard and roasted kale, and eggplant

Atlantic salmon - white wine, caper, dill lemon butter - farro risotto with baby heirloom ginger carrots

Grilled NY Strip steak with sauteed shallots, mushrooms and bordelaise

Roast North Atlantic cod – miso, ginger and soy marinated steamed codfish, flakey delicate and delicious served with steamed stir-fried rice and edamame – baby vegetables

Smash Burger Station - Assorted Toppings and Garnishes including Sides

5 layer chocolate cake served warm with vanilla ice cream and berries

Apple and blueberry crumble with premium vanilla bean ice cream and dulce du leche

Brown sugar baked warm bananas foster with caramel and vanilla ice cream

Jumbo warm triple chocolate pecan tollhouse cookie Sundae with gelato and warm chocolate sauce

Confetti Cake with vanilla or chocolate ice cream and fresh berries

House made cookies and apricot rugalach platter with fresh picked raspberries, strawberries, blackberries premium vanilla ice cream

Grandma’s cinnamon apple tarte with fresh whipped cream, caramel sauce and vanilla ice cream