Catering

Heirloom Tomato Salad with Avocado, Mache and Basil Vinaigrette

Peconic Wild Striped Bass with Sweet Corn Risotto and Braised Chard

Apricot Tart Tartin with Buttermilk Gelato and Raspberry Puree

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Mizuna & Shaved Fennel Salad with Fig, Burrata & San Danielle Prosciutto

Veal Milanese with Arugula, Grape Tomatoes and Lemon-Sage Vinaigrette

Bittersweet Chocolate-Espresso Meringue Tart with Ginger Crème Anglaise

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Trio of Asparagus Salad with Morels, Quail Egg & Truffle Vinaigrette

Grilled Butterflied Leg of Lamb with Artichokes, Olives & Herb Roasted Potatoes

Fig & Blackberry Frangipane Tart with Crème Fraiche & White Peach Culis

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Crepe & Wild Mushroom Lasagna with Béchamel & Pesto Barolo

Braised Beef Short Ribs with Whipped Pumpkin-Walnut Puree & Wilted Spinach

Chocolate Cinnamon Napoleon with Bittersweet Marquis & Vanilla Sauce

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Linguini with Caramelized Onion, Bacon & Kalamata Olives

Braised Black Bass with Leek, Potato & Lemon Thyme

Blueberry Cardamom Financier with Spice Ice Cream & Lemon-Vanilla Syrup

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Grilled Octopus Salad with White Bean, Fennel, Olive & Mint

Chicken Involtini with Ricotta, Chard, Dates & Pine Nut

Black Forest Baked Alaska with White Chocolate Gelato & Brown Sugar Meringue