Little Dishes
SEAFOOD
Seared Yellowfin Tuna Carpaccio with a Black Pepper
mignonette and Sesame crust, slivered Avocado, pickled Ginger, and Wasabi... drizzled with Black Bean and sweet Chili infused Oil
Shrimp Sicilian with Fennel, Coriander, Chervil & Green Peppercorns
Baked Spinney Creek Clams with Country Bacon, Leek, Cornbread Soufflés
One Fish, Two Fish, Three Fish... Jumbo Lump Crab Cake, Apple Wood smoked Trout Cake and Peanut crusted Catfish with Maw-Maw’s Slaw
Skillet roasted Maine Lobster with Pickled Ginger Sauce
Grilled Black Tiger Shrimp “Mojito” macerated in 10 Cane, Mint, and Ginger... glazed with a sweet Chili Sauce
Sweet Cheeks... Coconut crusted Grouper Cheeks coupled with
Banana Salsa and Tamarind Jam
Spicy Shrimp and Crabmeat “Newburg” with Buttermilk Spoon Corn Bread
Deep-fried Domestic Calamari tossed in integrated Chili Oil with fresh Ginger, Garlic, Scallion, Red Bell Pepper, and Cilantro... splashed with a piquant Thai Peanut sauce
The Prince of Thai: P.E.I. Mussels steamed with Lemon Grass, Galanga, and Kaffir Lime Leaves in a light Coconut Broth
Smoked Atlantic Salmon... Kendall Brook, Duck Trap River Salmon…
lightly smoked over local fruitwood paired with herb macerated Sweet Onion, Capparis spinosa, and diced hard poached Egg
Ultra fresh, exquiste Oysters on the half shell...
featuring Belon, Bluepoint, Bra's Dor, Carraquet, Chesapeake Bay, Chillmark,
Fanny Bay, Kumamoto, Malpeque, Moonstone, Olympia, Pemaquid, Quilcene,
Samish Bay, Totten Inlet and/ or Wellfleet
Apple Wood smoked North Carolina Mountain Trout
with Melon Linguine, Sauce Raifort
Grilled Black Tiger Shrimp poised on Terinne of
Sonoma Artisan Foie Gras and Rosemary Flat Bread with crispy Haystack Vidalia Onion garni, splashed with Cognac Glace de Veau
Jumbo Blue Lump Crab Cakes painted with roasted Red Bell Pepper Coulis
Shrimp “BLT” with grilled Jumbo Black Tiger Shrimp stacked
on a Rosemary Garlic Crustini base, baby Field Greens and Roma Tomato... hit with a pinch of Apple Wood smoked bacon and painted with Lemon Ailoi
Oysters Mary... freshly shucked Oysters and Absolut Citron Vodka splashed with a fiery Bloody Mary Mix…bottoms up!
Lobster Salad with tart Granny Smith Apple, Chervil, and baby Vidalia Onion tossed in mild Hoseradish Mayo in a petite Vol-au-vent
"Treasures of the Sea" with Duck Trap River smoked Scottish Salmon, Salmon Roulades, Apple Wood smoked Trout Mousse, and grilled Jumbo Black Tiger Shrimp
Niçoise Salad with pan seared "Sashimi" Hawaiian Ahi Tuna,
roasted Garlic, micro Celery, European Cucumber, roasted Fingerling Potato, Haricot Vert and Niçoise Olive splashed with a Delouis Fils Moutarde Forte Aux
Herbes De Provence Vinaigrette
MEAT and POULTRY
Blazin' Barbecued, Sour Mash, Chicken Wings with creamy Roquefort Dressing
Nueske’s Apple Wood smoked Bacon, crusted with Brown Sugar, fresh Thyme, and Black Pepper mignonette spritzed with Gentleman Jack
Pan-fried Breast of Chicken poised on Garlic Potato Mash painted with Pan Gravy
Braised farm raised Rabbit in Puff Pastry splashed with an Herb laced Velouté
Fried Green Tomatoes with shaved Cypress Grove Lamb Chopper, Warm Applewood smoked Bacon Vinaigrette
Seared CAB "Dry-aged" Tenderloin of Beef grilled Asparagus Tips with a Nickel and Nickel, Bonfire Vineyard, Zinfandel Reduction and crispy Haystack Onions
Jugosas Empanadas Criollas... Empanadas stuffed with
Veal tenderloin and Green Olive
Pastilla... Chicken Breast with Almonds, Saffron, and Cinnamon wrapped in Phyllo
Causa Rellena con Pollo and Arepas Rellenas con Guiso de Carne... Potato Cakes stuffed with Chicken and Beef
Caramelized Lamb “Lollipop” splashed with a touch
of Villa Mandori Acetco Balsalmico di Modena and La Truffiere Condimento Aromatizzato al Tartufo Bianco... Ratatouille garni
Assorted Petite Quiche... The "real deal" ...not
your ordinary mass produced Quiche, but hand crafted... you pick the ingredients and we'll create delicate little pieces of savory heaven
Hand pulled Apple Wood smoked Pork with Jackie "D" Que poised on petite Corn Cakes
Skillet roasted Breast of Chicken stuffed with Figs, smoked Almonds,
Goat Cheese, and fresh Thyme
Petite Croissants with creamy Wisconsin Brie and Prociutto di Parma
Imported and Domestic Cheeses coupled with Creminelli
Salami Cacciatore, Felino, Piccante, Sopressata, and Tartufo escorted by pickled Vegetables, freshly toasted Crustini and English Water Crackers
NON-MEAT
Crisp Haystack Onion Rings, fiery Chipotle Pepper Mayonnaise
Pulled from the oven Soft Pretzels with Duck Puddle Southwest Mesquite
and Ridley's Fuggle Mustard
Imported Cheese Board with pickled Vegetables/ Assorted Crackers
Fried Green Tomatoes with Chèvre with chiffonade of Basil, Villa Mandori Acetco Balsalmico di Modena and La Truffiere Condimento Aromatizzato al Tartufo Bianco
Fire Roasted Bell Peppers with Carr Valley Billy Blue painted with Sweet Basil Pesto
on caramelized Shallot Crisps
Petite "Twice Baked" Potatoes with roasted Garlic and Huile Blanche de Truffe
Baby Joseph Coat and Molten Fire "Spinach" garnished
with poached Seckel Pear; La Valle, Wisconsin smoked Ba Ba Blue; shaved Shii-take Mushroom; and caramelized Georgia Pecans painted with warm
Granny Smith Vinaigrette
Grape Tomatoes paired with Cave Brother's Mozzarella
fresca ciliegine with chiffonade of Basil, Il Signore di Toscana Olio Extra Vergine di Oliva and Villa Mandori Acetco Balsalmico di Modena
Mid-east Antipasto... A medley of roasted Garlic, Pesto,
Kalamata Olive Tapenade, kiln-dried Tomato Chutney, Hummus, Eggplant Raita, roasted Peppers, assorted Olives, Carr Valley Goat Feta,
marinated Provolone and toasted Pita Points
