Catering Menu 2012

First Course Options
Endive stuffed with salmon mousse (3 each) – $7
Eggplant feta cakes with roasted red pepper remoulade (2 each) – $6
Tuna ceviche served on crisp cucumbers (3 each) – $9
Caprese salad drizzled with balsamic reduction (4 each) – $7
Zucchini cakes with house made cheese curds served with fresh herb creme fraiche (2 each) – $6
Grilled asparagus enrobed in prosciutto, drizzled with balsamic reduction (2 bundles) - $8
Deconstructed canape with herbed chevre, pickled vegetable, salmon lox, and toast points $8

Second Course Options
Cream of roasted butternut squash – $5
Tomato gazpacho – $5
Cream of wild mushroom – $5
Vichyssoise – $5
Traveler house salad – $6
   seasonal baby greens, wensleydale cranberry cheese, tossed with malt vinaigrette
Rustic caesar salad – $6
   Crisp romaine wedge drizzled with caesar dressing, parmesan cheese, and a grilled bread batons
Napa salad – $6
   Seasonal baby greens tossed with crisp green apples, red grapes, and a mustard vinaigrette topped with tossed walnuts
Garden Salad – $6
   seasonal greens tossed in a house dressing, topped with roma tomato, cucumbers, grated carrots, and red cabbage

Third Course Options
Pan seared salmon filet – $13
   served on basmati rice topped with a cucumber ginger relish and soy garlic butter sauce
Blackened ling cod – $13
   presented over potato cakes topped with a mango compound butter
Seared duck breast – $15
   wild rice cakes topped with sauteed leeks, carrot ribbons, and red bell pepper curls, served with sun dried cherry gastrique
Japanese style duck breast – $15
   served over sticky rice, topped with asian slaw, and drizzled with a soy garlic butter sauce
Prosciutto wrapped chicken – $12
   with herbed polenta and topped in a mild spicy orange infused beurre blanc

Fourth Course Options
Apple smoked bacon wrapped filet mignon – $17
   served with demi-glace
Tournedos of beef – $17
   topped with gorgonzola demi-glace
New York forestiere – $16
   enrobed in a wild mushroom demi-glace
Stuffed chicken breast – $14
   sauteed spinach and feta cheese topped in a sun dried tomato beurre blanc
Marinated Rack of Lamb – $19
   served with a fresh herb infused demi-glace
Leek wrapped sturgeon – $17
   accompanied with chive citrus compound butter
(All fourth courses come with vegetable du-jour and a choice of potato or rice du-jour)