Chef’s tabled hors de oeuvres
Steak Tar tare garnished with diced egg, cracked peppercorns and Bermuda onion
Served with cocktail Rye
Artisan cheese and bread board featuring derby sage, cranberry Wensleydale
and Comte brie
Seafood cocktail bar with smoked mussels, scallops, shrimp, and Blue Point oysters
Shoreline Smoke house, smoked salmon, peppered smoked trout, pastrami lox and grav lox
With capers, minced onion, roasted red pepper aioli
Chef’s hot hors de oeuvres
Wild mushroom Duxelles with gruyere cheese tartlets
Coconut chicken tempura with honied chili glace
Oysters Rockefeller with Pernod scented Hollandaise
Churrasco BBQ pulled beef with Queso fresco in plantain cup
Balsamic blueberry glazed Lamb sirloin on parmesan garlic croustade with fennel slaw
Tonight’s Menu
Bibb, spinach and arugula with halved green grapes, mango, strawberry
and Mandarin oranges, finished with cojito cheese and candied pecans topped
with Tequila lime vinaigrette
Macadamia crusted Halibut fillet, then seared crisp served over Pina colada beurre blanc and Pacific lobster salad, paired with Angus tenderloin mignonette topped with caramelized onion bordelaise both are accented with parmesan crusted crushed red jacket potatoes,
Black Forrest Tart
Chocolate tart shell, filled with bittersweet chocolate ganache, Kirsch Cherries and mascarpone cream