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A SELECTION OF HORS D'OEUVRES

Beef Carpaccio “Spring Roll”
Pulled Chicken and Rosemary on Apple Crisp
Single Wonton Stacks with Tuna and Ginger dotted with Wasabi Cream
Potato and Wild Leek Pancakes with Smoked Salmon, Sumac, Dill, Crème Fraîche
Cipollini Onion Tartlets, Smoked Paprika, Pickled Wild Leeks, Aged Goat Cheese and Thyme
Miniature Brie en Croûte with Apricot Chutney


FIRST COURSE

Pan Fried Old Chatham Camembert with Fresh Berry Mustarde
Fresh Katchkie Farm Arugula and Baby Herb Salad


SECOND COURSE

Tuscan Roasted Organic Chicken with Roasted Parsnips, Carrots and Apples
Wild Rice Cakes and Madeira Sauce

Pan Seared Local Stripped Bass with Corn and Black Bean Salad,
Roasted Tomatoes, Avocado Sauce

Dines Farms Filet Mignon with a Fallen Goat Cheese Soufflé, Fresh
Spring Asparagus, Leek Puree



VEGETARIAN OPTION

Roasted Vegetable Terrine with Roasted Beet Root and Tomato Salad


DESSERT

Organic Date Citrus Cake
Pineapple Compote
Pomegranate Sauce
Or
Organic Peach Tart Tatin
Evans Farmhouse Vanilla Ice Cream and Caramel Sauce

 

Assorted Petit Fours and Cookies







 

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