Passed Hors d’Oeuvres

Catapano Goat Cheese and Watermelon “Bites” with aged balsamic syrup

Pike’s Farm Chilled Gazpacho Shots with fresh basil oil

Fava Bean Crostini with Meyer lemon oil and shaved Mecox Bay Dairy cheese

Miniature Montauk Lobster Rolls

Braised Short Rib Soft Tacos with New York State cheddar and tomato relish tied with a fresh chive

Pre-Set First Course

Five Spiced Grilled Shrimp with a shaved daikon, asparagus and grape tomato salad served with a lemon sesame vinaigrette

Sesame toast

Family Style Supper

Crescent Farm Roast Duck Salad with Green Thumbs Farms green beans served with a roasted plum and shallot vinaigrette

Painted Hill Farms Grilled Organic Filet of Beef rubbed with hoisin, lime and chili, garnished with slivered scallions

Sliced Farm Stand Tomato “Stacks” with fennel relish, served with a lemon basil vinaigrette

Orzo Salad with toasted pine nuts, dried cherries, Open Minded Organics oyster mushrooms and fresh mint

Finger Desserts

Grilled Fresh Figs with minted mascarpone

Miniature Buttermilk Panna Cotta with Davis Orchard peach compote

Miniature Lemon Angel Cakes with lemon confit

Coffee, Decaffeinated Coffee and Tea