HOLIDAY LUNCHEON AT TAPPAN HILL

COCKTAIL RECEPTION
butlered hors d’oeuvres & holiday bistro station

ONE HOUR OPEN BAR

to include premium brand liquors, wines, imported & domestic beer

HOLIDAY LUNCH
a delightful three-course meal with the famous abigail kirsch cuisine
& wine service throughout luncheon
BUTLERED HORS D’OEUVRES
we have designed an array of seasonal hors d’oeuvres, from classic to contemporary.
please select five hot hors d’oeuvres & three cold hors d’oeuvres.
this balance will enable us to keep a constant flow of hors d’oeuvres circulating to your guests.

HOT HORS D’OEUVRES

please select five

PEKING DUCK STRAWS five spice, hoisin & scallions

TINY SIRLOIN PATTY MELTS caramelized shallots, gruyere cheese, tomato relish

TOMATO BASIL HAND PIES house-made peppered ricotta, micro basil, balsamic syrup

SAGE PARMESAN GNUDI brown butter glaze, truffled pecorino cheese

SEAFOOD FORTUNE COOKIES crispy shrimp crab pouch, thai chile coconut sauce

LAMB TAGINE TURNOVER cucumber mint raita

SHRIMP SCAMPI PIZZETTA white style with arugula, pepperoncini & tomatoes

MAC & CHEESE BBQ CHICKEN drizzled with scallion oil

LOBSTER SHEPHERD’S PIE lobster mash, crispy pastry wafer

ASPARAGUS SALUME PESTO TOWER threads of crispy kataifi pastry

SMOKED SALMON CROQUE MONSIEUR truffled green herb crème fraiche

MANCHEGO VEGETABLE EMPANADA sherry vinegar glaze, black bean dust

PORTOBELLO MUSHROOM STEAK FRIES balsamic aioli

BLANKETED FRANK LOLLIPOPS crisp onion ale batter, maple horseradish mustard sauce

TRUFFLED PROSCIUTTO POPOVERS filled with oozing gruyere almond fondue

SIPS of PUMPKIN PIE SOUP cider malt vinegar foam sage oil, cranberry reduction, spiced pumpkin seeds

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COLD HORS D’OEUVRES
please select three

BAJA FISH TACO cilantro lime sea bass, avocado, ginger & cilantro

BANH MI SLIDER vietnamese pork & sweet-n-sour veggie baguette

BACON & EGG SANDWICH nitrate free bacon & organic egg salad on brioche rounds

PEPPERED STEAKHOUSE BEEF caramelized onion jam, horseradish sauce, rosemary croustade

NUEVO SUSHI soy wrapped tuna & tempura shrimp roll & pickled daikon tempura tofu roll

CRISPY TEMPURA COATED TUNA pickled cucumber relish, mirin sesame sauce

WAVES & FOAM roquefort foam on a wispy cracker, port wine fig reduction

“MINIATURE BLTs” apple smoked bacon, arugula, two tomato sandwich

DECONSTRUCTED DUCK PASTRAMI REUBEN truffled cheese, homemade kraut, caraway aioli

CRAB & MELON SALAD wonton tuile, minted elderflower gelee

CLASSIC SHRIMP COCKTAIL trio of sauces

tomato horseradish, wasabi chive & red pepper remoulade

ATHENIAN SALAD micro cucumber, feta dust, pita crisp

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ARTISANAL FARM TO TABLE BISTRO STATION
an abundant display of charcuterie, cheeses & vegetables

 
LOCAL CURED & AGED MEATS
finocchino, cacciatorini, coppa & tuscan style chicken sausage
served with grain mustard, sundried tomato basil pesto & rosemary aioli
 
WHEELS OF ARTISANAL CHEESES
served with cheese condiments to include:
orange lavender honey, balsamic fig chutney & port cherry jam
 
CROSTINI BAR
a variety of toppings served with sourdough ficelle, focaccia & flatbreads to make your own crostini
olive relish
sundried tomato chutney
sweet n sour pepperonata
artichoke spinach tapenade
truffled wild mushroom  duxelle
lemon peppercorn whipped goat cheese
 
PICKLED GREENMARKET VEGETABLES
asparagus, peppers, snap peas, breakfast radishes & baby carrots, green beans
pickled with chervil dill &  pink peppercorns
 
FRUIT & NUTS
strawberries, grapes, apples, dried apricots, figs & pears
spiced almonds, pecans & walnuts
 
MARINATED OLIVES, CAPERBERRIES & CORNICHONS

STARTER
please select one

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TRUFFLED GREENMARKET TART
truffled root vegetable & artisanal white cheddar custard
salad of pea shoots, sunflower seeds & dried cranberries, basil oil & cranberry coulis

ROAST BEET and BALSAMIC PEAR SALAD

with caramelized sweet shallot jam, goat cheese quenelles
micro beet salad, raisin walnut croustade

PORTOBELLO TARTE TATIN

baked with goat cheese, olive tapenade, basil & balsamic caramel
shaved fennel, mache & herbed parmesan cracker

TUSCAN WINTER SALAD

red wine balsamic poached pears, pearls of mozzarella, root vegetable caponata,
nest of radicchio & arugula, basil oil, cracked peppercorn grissini

HUDSON VALLEY SAMPLER

a duet of miniature appetizers
duck confit & root vegetable salad on a goat cheese flan
pomegranate cranberry reduction
&
harvest squash bisque
raisin walnut crisp & spiced pumpkin seeds
(note: this can be prepared without duck confit)

MEDITERRANEAN MEZZE
spinach feta pastry pouch, dill mint oil drizzle, pickled cucumbers
& deconstructed greek salad, tomatoes, eggplant, roasted peppers, fennel, olives, raita & lavash crisp

SAVORY CORNBREAD PUDDING with MUSHROOMS

topped with wild mushrooms & wilted beet greens, cranberry coulis & sage oil
salad of watercress, frissee, root vegetables, candied pecans & dried cranberries

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ENTREES
please select one

POULTRY
TRUFFLED WILD MUSHROOM CHICKEN
roasted free range chicken breast & chicken mushroom confit
truffled chive mashed potatoes, glazed baby carrots

CIDER GLAZED CHICKEN

filled with chicken sausage, fennel & leeks, huckleberry grain mustard sauce
sautéed greens, royal trumpet mushrooms, yams & turnips

CHICKEN PROVENCAL
roasted boneless free range chicken breast & drumstick
tomato, olive, baby artichoke & fingerling potato ragout, wilted spinach & red chard

TRUFFLED CHICKEN POT PIE

wild mushrooms, carrots, celery root, peas & potatoes
light truffled saffron veloute, herbed pastry crown

BEEF
MUSHROOM CRUSTED TOURNEDO OF BEEF
tarragon dijon marinade, balsamic jus
horseradish parmesan pommes dauphine & wilted spinach & leeks

PEPPERCORN STEAKHOUSE BEEF

confit of slow roasted shallots, red wine thyme reduction
olive oil smashed fingerling potatoes & cauliflower creamed spinach

POMMERY CIDER GLAZED BEEF

pumpkin shallot confit, crispy root vegetables, mustard seed sauce
black quinoa & sweet potato orzo pilaf, butternut squash, turnips & swiss chard

FISH
MISO GLAZED SALMON
papaya mint chutney, crispy rice noodles
orange ginger broth
grilled bok choy & mild curry coconut rice

ORANGE FENNEL GRILLED DAY BOAT COD

with almonds & olives, tangerine beurre blanc
black barley quinoa pilaf, smoked black salt

SAKE ROASTED CHILEAN SEA BASS

sesame seed dust & lotus chips, soy mirin mushroom broth
shrimp shiitake dumpling & wilted napa cabbage, black mushrooms, snow peas & carrots

HARVEST SPICED CHILEAN SEA BASS

toasted pumpkin seed crust, apple cider beurre blanc
black barley pilaf with roasted root vegetables & leafy greens

THE GRAND FINALE - DECADENT DESSERTS

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please select one

TASTE THE TROPICS

warm chocolate beggars pouche, caramelized bananas
pineapple mango sorbet & ginger ice cream sandwich
trio of pineapple, mango & rum caramel sauces

HOT & COLD CHOCOLATE COCONUT DUO

warm chocolate beignet, coconut caramel & chocolate sauce
terrine of dark chocolate & coconut gelato, macadamia coconut praline, passion coulis

LEMON RASPBERRY TWO WAYS

lemon parfait with a bullet of raspberry mousse, chocolate financier
raspberry limoncello granita , almond nougatine

CARAMEL APPLE TART

in a brown butter crust, cinnamon ice cream
candied pecan brittle drizzled with chocolate & cranberry glaze

SPICED HARVEST DUO

ginger cinnamon ice cream & cranberry sorbet sandwich on pumpkin genoise
warm apple cranberry streusel crisp, calvados caramel sauce

WARM S’MORES TRUFFLE TART

decadent chocolate caramel ganache & marshmallow peaks on a graham crust
wild berry sorbet, mixed berry compote

AND

AND AS GUESTS DEPART

sips of decadent homemade hot cocoa

YOU CAN NEVER HAVE TOO MANY SWEETS - DESSERT ENHANCEMENTS

FRIANDISES bite sized sweets served to each table

chocolate dipped strawberries, pistachio caramel pyramids, key lime tarts,
chocolate raspberry meringue cups & banana caramel cheesecake
$4.00 per person

UNIQUE MINIATURE BUTLERED SWEETS

warm sugar-n-spice donuts duo of chocolate sauce & praline anglaise
warm chocolate cherry chunk cookies served standing in colorful sprinkles
hand dipped & drizzled ice cream cones filled with assorted ice cream & sorbets
$7.00 per person

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