WELCOME

Marigold lemonade

Sweet iced tea

Cheese scones

PASSED HORS D’OEUVRES

Mushroom pate on garlic toast with sunflower sprouts

Blackberry, whipped ricotta & fried rosemary bruschetta

Gruyere grilled cheese on Signal Fire sourdough with housemade pickles

Skewered lamb kefta with tzatziki

Falafel & Hudson Valley Fresh yogurt sauce with cardamom, sumac & caraway

RAW BAR

Oysters: French Kiss, Pine Island, Beausoleil

Clams: little neck, cherry stone

Scallop tartare

Cocktail sauce, yuzu koshu mignonette, lemon, limes, green heat, Tabasco, mustard sauce

STATIONARY HORS D’OEUVRES

Housemade seeded focaccia with baba ganoush

Maple-caraway pecans

Tortilla Espanola with romesco

APPETIZER

Summer leaf lettuce salad with lemon-marjoram vinaigrette

Cucumber, local feta & toasted almonds

Assorted bread & cornbread with honey-butter 

FAMILY STYLE DINNER

Sliced roasted duck breast & braised thighs

Red wine sauce, peach shrub

Broiled squid with breadcrumbs, parsley, garlic, lemon & olive oil

Summer succotash

Corn, lima beans, heirloom tomatoes & peppers

Farro salad with roasted eggplant, summer squash & red onion

Garlic, olive oil & mint

DESSERT

Apple crisp with bourbon custard sauce