Menus

FIRST COURSE 

Please choose two of the following options:

∗ Housemade Granola – Greek yogurt, seasonal fruit
∗ House Smoked Salmon – capers, dill, horseradish cream, Bagel Hole bagel
∗ Frisée Salad – bacon lardons, Yukon Gold potato, shiitake mushrooms, crispy poached egg
∗ Baby Arugula Salad – Bibb lettuce, toasted hazelnuts, buttermilk herb vinaigrette
∗ Beet Salad – arugula, bacon, Point Reyes blue cheese
∗ Corn Soup – crème fraîche, smoked paprika oil

SECOND COURSE 

Please choose two of the following options:

∗ Sourdough French Toast – berry compote, Vermont maple syrup
∗ Pan Seared Fish Cakes – poached farm fresh eggs, celery root remoulade
∗ Shortrib Hash and Eggs – poached farm fresh eggs, buttermilk biscuit
∗ Biscuits and Sausage Gravy – poached farm fresh eggs
∗ Spinach, Mushroom & Cheddar Quiche – mixed field greens, lemon olive oil vinaigrette
∗ Roasted Chicken Breast – truffled whipped potatoes, roasted vegetables, pan jus
∗ Pan Seared Dayboat Chatham Cod – cauliflower Purée, sautéed spinach, American caviar beurre
∗ Pan Seared Scottish Salmon – ginger red quinoa, baby bok choy, jalapeño cucumber vinaigrette
∗ House Smoked Salmon – capers, dill, horseradish cream, Bagel Hole bagel 

OPTIONAL DESSERT 

($5 supplement per person) Your choice of:
∗ Chocolate Brioche Pudding – fresh whipped cream
∗ Housemade Chocolate Brownies & Caramel Blondies
∗ Housemade Mini Cookie Assortment
      ∗ Chocolate Chip, Double Chocolate Chip, & Pistachio Biscotti
∗ Seasonal Dessert 

($7 supplement per person) Your choice of:
∗ Seasonal Fruit Cobbler
∗ Cinnamon Apple Cake
∗ Classic Sour Cream Coffee Cake 

Includes: 

∗ Assorted pastries
∗ Housemade granola & Greek yogurt
∗ House Smoked Salmon – capers, dill, horseradish cream
∗ New York bagels and cream cheese
∗ Seasonal Fruit Plate
∗ Kobricks coffee, tea, and fresh squeezed juice 

OPTIONAL SELECTIONS ($5 supplement per person) Your choice of:

∗ Spinach, Mushroom, and Cheddar Quiche
∗ Bacon, Onion, and Cheese Frittata

FIRST COURSE 

Please choose two of the following options:

∗ Frisée Salad – bacon lardons, Yukon gold potatoes, shiitake mushrooms, crispy poached egg
∗ Caprese Salad – tomatoes, fresh basil, red onion, Buffalo mozzarella
∗ Corn Soup – crème fraîche, smoked paprika oil
∗ Basil Risotto – seasonal mushrooms, Parmigiano Reggiano
∗ Swiss Chard Raviolini – mixed mushrooms, pine nuts, sage brown butter
∗ Grilled Octopus – Spanish chorizo, preserved lemon, crispy fingerling potatoes
∗ Scottish Salmon Tartare – avocado, scallion, sesame yuzu vinaigrette
∗ Organic Mixed Lettuces – crispy goat cheese, lemon olive oil vinaigrette

MAIN COURSE 

Please choose two of the following options:

∗ Charcuterie & Cheese – locally sourced meats and cheeses with traditional garnish
∗ Bibb Lettuce Caesar – Giannone Farms organic chicken breast, poached egg in a hole
∗ Salad Niçoise – olive oil poached tuna, bibb lettuce, egg, haricot verts, confit potatoes, olives
∗ Swiss Chard Raviolini – mixed mushrooms, pine nuts, sage brown butter
∗ Ricotta Cavatelli – tasso ham, sugar snap peas, garlic, maitake mushrooms
∗ Squid Ink Tagliatelle – seared sea scallops, spicy sausage, broccoli rabe, saffron beurre
∗ Chicken Paillard – frisée lettuce, bacon lardons, roast garlic citrus vinaigrette
∗ Pan Seared Scottish Salmon – ginger quinoa, bok choy, cucumber jalapeño vinaigrette
∗ Pan Seared Chatham Cod – cauliflower purée, sautéed spinach, American caviar beurre
∗ Grilled Hanger Steak – truffle whipped potatoes, sautéed Swiss chard, red wine reduction

DESSERT 

Please choose two of the following options:

∗ Chocolate Brioche Pudding – fresh whipped cream
∗ Housemade Chocolate Brownies & Caramel Blondies
∗ Housemade Mini Cookie Assortment
      ∗ Chocolate Chip, Double Chocolate Chip, & Pistachio Biscotti
∗ Seasonal Dessert

($5 supplement per person) Your choice of:
∗ Seasonal Fruit Cobbler
∗ Cinnamon Apple Cake
∗ Classic Sour Cream Coffee Cake

OPTIONAL CHEESE COURSE ($8 supplement per person)

Please choose eight of the following options: 

∗ Vegetable Spring Rolls – cabbage, cilantro, sweet soy dipping sauce
∗ Scallop Ceviche – lime, cilantro, tomato
∗ Smoked Salmon – corn blinis, crème fraîche, American caviar
∗ Seasonal Bruschetta – fresh tomatoes, basil, garlic
∗ Mini Parmesan Meatball – basil tomato sauce
∗ Foie Gras Mousse – brioche, fig jam
∗ Scottish Salmon or Hamachi Tartare – avocado, scallion, sesame yuzu vinaigrette
∗ Corn Soup Shooters – crème fraîche, smoked paprika oil
∗ Steak Tartare – horseradish whipped cream, sourdough crostini
∗ Assorted Deviled Eggs – caviar, crumbled bacon, pickled onion
∗ Crudité Shots – seasonal vegetables, blue cheese vinaigrette
∗ Kobe Beef Pigs in a Blanket – purple mustard
∗ Mushroom Pizzettes – red wine onion marmalade, Parmigiano Reggiano
∗ Crispy Saffron Arancini – tomato sauce
∗ Mini Smoked Bluefish Cakes – caper aioli
∗ Asian BBQ Chicken Skewers
∗ Shrimp Thai Skewers

Includes:
∗ Smoked Mixed Nuts

Stationary Cheese Board ($8 per person)
∗ Imported and Domestic Selections

Stationary Charcuterie & Cheese Board ($12 per person)
∗ Locally sourced meats and cheeses with traditional garnish

Optional Dessert Hors d’Oeuvres ($8 per person)
∗ Assorted Housemade Petit Fours

CAVIAR

Served with crème fraîche, blinis, and chopped egg whites, egg yolks, Spanish onion, and parsley

∗ California White Sturgeon, Petrossian Royal Transmontanus Caviar
Light gray to dark gray, medium-sized, farmed, mild, almost flowery, nutty, and smooth
• 4 3/8 ounces – serves 6 to 8 – $300
• 8 3/4 ounces – serves 12 to 16 – $600
• 13 1/4 ounces – serves 18 to 24 – $900
• 17 5/8 ounces – serves 24 to 32 – $1,200
• 35 1/4 ounces – serves 48 to 64 – $2,400

OYSTERS  

Served with mignonette, cocktail sauce, Tabasco sauce, fresh lemon, horseradish

∗ 3 pieces per guest – $18 per person
∗ 4 pieces per guest – $22 per person
 ∗ Oyster Shucker - $200 for approximately 1 hour of Raw Bar

OPTIONAL RAW BAR ADDITIONS

∗ Clams – 2 pieces per guest – $2.50
∗ Shrimp – 3 pieces per guest – $15.00

SMOKED FISH STATION  

Served with crème fraîche, large blinis or black bread, capers, lemon, and chopped egg whites, egg yolks, Spanish onion, and parsley

$12.50 per person for:
∗ House Smoked Salmon
∗ Sturgeon
 ∗ Chubbs Smoked Whole White Fish

AMUSE BOUCHE
Tomato Bisque
truffle pecorino grilled cheese ‘sandwich’

APPETIZER
Foie Gras Torchon
balsamic pear jam, almond brioche French toast

FIRST COURSE
Pan Seared Maine Diver Sea Scallop
lobster risotto, spring onion emulsion

FISH COURSE
Pan Roasted Atlantic Halibut
cauliflower puree, Jersey asparagus, rock shrimp beurre 

MEAT COURSE
Organic Colorado Lamb Chops
crispy fingerling potatoes, sautéed mini bok choy, ginger demi glace 

OPTIONAL CHEESE COURSE
$10 supplement per person

DESSERT
Chocolate Mousse Cake
hazelnut tuilles, Frangelico whipped cream

ASSORTED PETIT FOURS

FROSTED CUPCAKES 

$5 per piece; $50 minimum

MINI CUPCAKES 

$3 per piece; $50 minimum

DECORATED CUPCAKES

∗ Small, Single Flower ($1 supplemental per piece)
∗ Ornate Flowers (covering the cupcake) ($2 supplemental per piece)
∗ Names; Custom Decorations ($3 supplemental per piece)

Cupcakes are available in Vanilla, Chocolate, Red Velvet, Lemon, or Mocha Chocolate Mousse. Buttercream or Cream Cheese frosting.

LAYER CAKES

∗ 8” round (serves 10-15) ($75)
∗ 10” round (serves 20-25) ($125)
∗ 12” round (serves 30-40) ($250)
∗ 14” round (serves 40-50) ($375)

For larger groups, customized cakes are available. Pricing includes simple decorative motifs, such as a cluster of small flowers or allover dots.

Cakes are available in Vanilla, Chocolate, Red Velvet, Lemon, or Mocha Chocolate Mousse. Buttercream or Cream Cheese frosting.

MARZIPAN DECORATIONS

In lieu of buttercream decorations, we can offer customized marzipan “toppers” for individual cakes. Examples include baby booties, a toy train, flowers, and doves. Prices start at $25.

TIERED CAKES

Tiered cakes are all customized to order and priced on request. Please inquire for more details.