Veal Meatballs........................................21
. . . red-wine veal sauce reduction

Mushrooms with Polenta.........................18
. . . parmigiano and thyme

Fontina Risotto Fritter.............................18
. . . tomato sauce

Seared Scallop Taco...............................24
. . . avocado-jicama relish

Figs in a Blanket....................................21
. . . pork tenderloin, balsamic glaze

Spicy Vegetable Croquette......................18

Twice-baked Fingerling Potatoes..............24
. . . black truffle, herbs, butter

Proscitto-wrapped Shrimp........................25
. . . sambuca and rosemary

Pistachio-crusted Baby Lamb Chop..........48
. . . roasted carrot creme fraiche

Chicken Spring Rolls...............................21
. . . sun-dried tomato and spinach

Maryland Crab Cakes..............................25
. . . tomato jam

Artichoke and Spinach in Phylo................21

Swiss Cheese Allumettes...............12. dz

Chorizo Puffs.................................14. dz

Three-dozen minimum per selection.

Spicy Paprika Cashews.....................20. lb

Oven-dried Root and Fruit Chips......10. (1/4) lb

1/4 lb. minimum per selection

Brie Torta........................................................................................3
. . . sun-dried tomato and basil pesto, French bread

Jumbo Shrimp Cocktail.............................................................MARKET
. . .red horseradish, cilantro almonds relish

Five Filet.................................................................................MARKET
. . . roasted tenderloin of Hereford beef with 5 peppercorns, roasted garlic-
horseradish sauce, paninis

Asparagus Cigars............................................................................6
. . . herb butter, prosciutto, phyllo

Roasted Turkey Breast with Spiced Cranberry Glaze...........................7
. . . orange mayo, sprouts, soft potato rolls

Roasted Root Vegetable Skewers......................................................7
. . . salsa romesco and salsa verde

Chicken Negimaki.............................................................................7
. . . red peppers, scallions, soy-garlic glaze

Green and White Endive....................................................................6
. . . gorgonzola-apple spread, walnut halves

Shrimp, Roasted Fennel, and Artichoke Bruschetta..............................8

Winter Grilled Pizza.........................................................................11
. . . enoki, potato-bacon, or mixed olive

Pastrami-cured Salmon....................................................................16 lb
. . . rye toasts, mustard oil

Priced per serving.

Beef Bourguignonne.................................................................................18
. . . baby ushrooms, white carrots, green onion mashed potatoes,
burgandy wine sauce

Herb-marinated and Grain-fed Saddle of Austrian Lamb................................22
. . . steamed spinach, mustard gnocchi, parsley lamb jus

Pork Rib Roast.........................................................................................16
. . . root vegetable roesti, pear-thyme sauce

Seafood Pot-au-feu...................................................................................18
. . . lobster, scallops, halibut, vegetables, sauternes sauce, buttered
and toasted miniature bread boxes

Grilled Atlantic Salmon.............................................................................17
. . . braised romaine, baby artichokes, celery sauce

Shiitake-dusted Black Sea Bass................................................................18
. . . bok choy, aspaagus, ginger lime sauce

Pacific Coast Halibut.................................................................................18
. . . picholine olive tapenade, leeks, chanterelles, extra-virgin olive oil sabayon

Tamarind-roasted Organic Chicken.............................................................12
. . .apple-onion whipped Yukon gold potatoes, roasted broccolini

Wild Mushroom-stuffed Breast of Chicken...................................................12
. . . glazed carrots, haricot verts, chardonnay-poultry jus

Butternut squash, Rosemary, and Roasted Garlic Lasagna............................8

Rigatoni with Spicy Roasted Tomato Sauce..................................................7
. . . gorgonzola, sweet red pepper

Priced per serving.

Dark, Milk, and White Chocolate Mousse.......................6
. . . mixed in martini glasses

Trifle:

Pear, Raspberry, and Vanilla Custard.............................5
. . . yellow cake, whipped cream

Triumph:

Ginger-Molasses Spice Cake.........................................7
. . . mascarpone cream, lady apple chips

Trumpets:

White Chocolate-Espresso Tart....................................38*

Troubadour:

Mango, Kiwi, Raspberry Tart........................................45*
. . . coconut custard

Treble:

Red Wine Poached Pears.............................................5

Tremolo:

Tiny Fresh Fruit Tartlets........................................24 . dz

Trinity:

Classic Creme Brulee...................................................5
. . . shortbread, fresh berries

Concerts and Harmonies........................................24 . dz
. . . coconut macaroons, hazelnut stars, chocolate brownie cookies,
ginger snaps, raspberry tulles

Individual servings unless otherwise noted. *Serves 8-10 people.

Phylo. . .

Roquefort & Pear........................................................10

Brie & Raspberry Phyllo..............................................10

Puffs. . .

Sun-dried Tomato.........................................................8

Portobello Reggianno..................................................11

Balsamic Caramelized Onion.......................................10

Andouille en Croute.................................................10

Empanada's. . .

Beef.......................................................................10

Shrimp Curry..........................................................12

Ratatouille..............................................................10

Guava....................................................................10

Croquette's. .

Crab........................................................................15

Shrimp with Ginger...................................................15

Wild Mushroom........................................................10