Menu
Hors d'oeuvers
Grazing Table
Seasonal assortments of Fall flavors
Seared Lamb Lollipops
Fresh mint, local honey, grilled risotto
Braised Tomato & Burratta
Fresh basil, roasted tomato oil,
spicy blackberry puree, fried burratta
Insalata
Harvest Salad
Candied carrot, apple, shaved fennel,
mustard maple vinaigrette
Main Course
Land & Sea
Bavette steak, butter poached lobster tail,
purple carrot puree, truffled potato hash
Roast Duck
Cast iron seared duck breast, blackberry reduction, almond dusted haricot vert, whipped sweet potato
Grilled Cauliflower steak
Hen of the woods mushrooms, wine poached
shallot, red pepper Riesling sauce
Dessert
Drunken Peaches
Whiskey grilled peach, mascarpone cheese,
house made whipped bourbon whipped cream
Cocktail reception 5:30pm
Commodore photo on the point 6pm
Flag lowering 6:15pm
Dinner 6:30pm
Announcements 7:30pm
Dessert 8pm
Dancing
80
per person
Drinks on separate menu
Attire
Business Casual
(or as dressy as you want)
(Reservations are required for this event)
