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Chef David Scribner Inquiries
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The following is a sampling of menu options available. You can choose from the list below to build a full-course meal, or we can design a custom menu to suit your occasion.

Hors d'Oeuvres | First Course / Appetizers | Entrées

Hors d'Oeuvres

  • Seared foie gras with caramelized pineapple on brioche
  • Warm bellini with caviar, hard boiled egg and sour cream
  • Melon and asparagus wrapped with proscuitto
  • Cured or smoked salmon on mini potato pancake with dill crème fraiche
  • Smoked trout crostini with smashed avocado and ruby red grapefruit
  • Duck confit crostini with blackberry and gorgonzola cheese
  • Mini bruschetta with saga blue cheese, oven cured tomato and chives
  • Pepper seared tenderloin on toast points with horseradish sour cream and capers
  • Rice paper summer rolls with shrimp, mango and cilantro
  • Barbequed pork taquitos with mole sauce
  • Maryland style mini crab cakes with red pepper aioli
  • Scallops wrapped in bacon with whole grain mustard sauce
  • Bruschetta with herbed goat cheese and sautéed wild mushrooms
  • Mini pizza with caramelized butternut squash, pine nuts and asiago cheese
  • Spicy andouille sausage in puff pastry squares with whole grained mustard
  • Crostini with chicken liver pate, cornichon and apples
  • Deviled eggs with beet pickles and fresh herbs

First Course / Appetizers

  • Roasted butternut squash soup with seared scallop and nutmeg crème fraiche
  • Creamed sunchoke bisque with mussels
  • Roasted corn and sweet crab soup with tarragon oil
  • Matzah ball soup with rich stock, roasted chicken and vegetables
  • Braeburn apple, walnut, blue cheese and fennel salad with endive
  • Mixed greens with roasted chiogga beets, warm goat cheese garlic crostini
  • Chickory and endive salad with goat cheese, sun dried cherry and duck confit
  • Scallops seared with bacon, mustard greens, blacked eyed peas, radish, and dill
  • Seared rare tuna with citrus salad, avocado and shaved fennel
  • Fried eggplant with cucumber yogurt sauce, lemon marmalade and oregano
  • Smoked bluefish pate on pumpernickel toast with chives and jalepeno
  • Crispy seared and sliced duck breast with pomegranate, mint and fennel salad
  • Fresh mozzarella with basil pesto and heirloom tomatoes
  • Cornmeal crusted flounder with pickled okra and watercress aioli
  • Prosciutto with champagne mango, fresh mozzarella watercress and tarragon oil
  • Creamy sage polenta with duck confit and broccoli rapini
  • Red wine risotto with sautéed wild mushrooms and caramelized butternut squash
  • Grilled spice crusted lamb and red onion kebob with minted lemon yogurt
  • Grilled eggplant, fresh mozzarella and veal bolognaise


  • Grilled veal chop with winter root vegetable gratin and porcini mushroom marsala sauce
  • Roasted rockfish with pecan crust over creamed spinach with caramelized butternut squash
  • Roasted halibut with lemon thyme crust, french green lentils, brussel sprouts and burre rouge
  • Veal osso bucco braised in white wine, preserved lemon, rosemary and garlic with gremmolata
  • Pepper seared new york strip steak with herb roasted beefsteak tomato, Yukon fingerling potatoes, and blue cheese butter
  • Crispy seared salmon with minted taboulli salad with chickpeas, lemon yogurt sauce and grilled red onions
  • Herb crusted chicken with cornbread stuffing and sautéed lemon green beans
  • Seared scallops with whipped sweet potato, proscuitto and cider brown butter
  • Braised chicken with olives, dates, fresh thyme and sweet marsala wine with cinnamon cous cous
  • Macadamia nut crusted salmon with orange tarragon sauce and coconut whipped yucca
  • Grilled baby lamb chops with sautéed chard, mashed potato and gorgonzola demi glace
  • Roasted codfish with mussels, fennel, tomato and saffron cream
  • Lasagna with spinach ricotta, fresh mozzarella and veal bolognaise sauce
  • Sautéed skate in brown butter with roast garlic custard, watercress and champagne grapes