CASUAL SUMMER 2014 FARM TO TABLE MENU.
Chef can customize this menu to suit your tastes, buget and to take advatage of the best of our local bounty.
Hors d oeuvres
Red and yellow watermelon salad with mint in a cucumber cup
Mini Montauk lobster cakes with Guacamole
Chicken sausage in puff pastry
Grilled bruschetta with fresh mozzarella and roast pepper provencal relish
Summer Greek Salad with organic Feta cheese
Local crisp tri color greens with Grated parmesan, Brioche Croutons and Balsamic Vinaigrette
Watermelon and cucumber with lime, chilies and mint
Montauk Striped Bass with Basil Crust and a roasted cherry tomato compote.
Roast Filet Mignon with Caramelized Sweet onions and black truffle Butter.
Summers Ratatouille- Slow cooked Eggplant, tomatoes, zucchini, squash and peppers
Quinoa with Grilled Corn and peppers
Pan Roast String beans with Shallots
Roasted local baby multi colored potatoes with herbs d Provence