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103 West Home |
PRIVATE LUNCH SAMPLE MENUS
Please choose one item from each course to create your custom-designed three-course meal.
Salads
| Boston Bibb Lettuces, Spinach and Tiny Tomatoes, Creamy Herb Vinaigrette |
Ashland Farm Lettuces, Tiny Tomatoes, Sherry Vinaigrette |
Caesar Salad with Aged Parmesan,
Brioche Croutons
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Baby Spinach with Sweet and Sour Dressing, Chopped Eggs, Bacon Crisps and Chive Croutons |
Entrees
Dijon Chicken,
Parmesan Potato Puree |
Grilled Atlantic Salmon with
Orzo Ratatouille Pasta |
Grilled Chicken Breast,
Summer Vegetable Cous Cous
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Lemon Sole with Leeks and
Creamer Potatoes,
Herb Butter Sauce |
Roasted Pork Tenderloin,
Basmati Rice, Currants
and Toasted Pine Nuts |
Roasted Tenderloin of Beef with Gratin Potato and Wild Mushroom Jus |
Desserts
Frozen Grand Marnier Souffle,
Fresh Berries and Sauce |
Summer Fruits, Lemon Sabayon |
White Chocolate Mousse Cake,
Fresh Raspberries
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Dark Chocolate Mousse Cake,
Vanilla Sauce |
Warm Apple Strudel with Cinnamon Sauce
and Vanilla Ice Cream |
Angel Food Cake, Strawberry Ice Cream,
Strawberries and Sauce |
Menus are seasonal and subject to change.
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PRIVATE DINNER SAMPLE MENUS
Please choose one item from each course to create your
custom-designed four-course meal.
Appetizers
| Jumbo Gulf Shrimp with Lemon Lime Cucumber Relish, Yogurt Sauce |
Honey and Chinese Mustard Sauce
Leek and Brie Cheese Tart, Granny Smith Apples and Mache Lettuces |
Thai BBQ Quail,
Sesame Bok Choy, Red Curry Sauce
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Lobster Bisque with Tarragon Cream |
Jumbo Lump Crab Cake,
Maine Lobster Butter Sauce |
Warm Asparagus,
Creamy Morel Mushrooms |
| Prosciutto di Parma with Lemon Braised Baby Artichokes, Aioli, Herb Crouton |
Sweet Corn Veloute,
Jumbo Lump Crab Fritter |
| Crispy Cold Water Lobster Tail |
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Salads
Boston Bibb Lettuces,
Spinach and Tiny Tomatoes,
Creamy Herb Vinaigrette |
Caesar Salad with Aged Parmesan,
Brioche Croutons |
Baby Spinach with Sweet and Sour Dressing, Chopped Eggs,
Bacon Crisps and Croutons
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Ashland Farm Greens, Roasted Pears and Danish Blue Cheese, Toasted Walnuts, Sherry Vinaigrette |
Crisp Lettuces,
Buttermilk Blue Cheese Dressing,
Focaccia Croutons |
Vine Ripe Tomato, Red Onion
and Danish Blue Cheese Salad |
| Julienne of Romaine Lettuce, Greek Olives and Feta Cheese, Herb Lemon Dressi |
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Intermezzos
Choose one of the following flavors of Sorbet:
Lemon, Champagne, Mango, Raspberry
Entrees Seafood
Crispy Cold Water Lobster Tails with
Honey Mustard Sauce |
West Coast Halibut,
Creamer Potatoes, Asparagus and Leeks, Champagne Herb Sauce |
Sauteed Atlantic Salmon,
Roasted New Potatoes, Haricot Vert,
Tomato Thyme Beurre Blanc
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Grilled Chilean Sea Bass,
Cous Cous Pearls,
Lemon Lobster Ginger Jus |
Florida Grouper, Garlic Grits,
Tomato Vinaigrette |
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Poultry
Double Breast of Range Fed Chicken
Filled with Wild Mushrooms
on a Bed of Spinach
Rosemary Garlic Sauce |
Maple Leaf Farm Duck Breast,
Basmati Rice, Spiced Jus |
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Roasted Breast of Chicken,
Anna Potatoes, Herb Chicken Jus |
Beef, Veal & Lamb
Garlic and Rosemary Crusted Lamb
Chops, Boulangere Potato,
Pommery Mustard Jus |
Grilled Grain Fed Veal Chop,
Roasted Garlic Potato Puree,
Madeira Wine Sauce |
Grilled Filet Mignon, Herbed Fingerling
Potatoes, Thin Beans,
Wild Mushroom Jus
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Roasted Tenderloin of Beef,
Braised Shallots, Potato Gratin,
Black Truffle Sauce |
Combinations
Filet Mignon and Crispy Cold Water
Lobster Tail, Fresh Vegetables & Potato |
Grilled Filet Mignon and Chilean Sea Bass, Fingerling Potatoes and
Wild Mushroom Jus |
Tournedo of Beef and Medallion of Veal, Green Peppercorn Cognac Sauce
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Grilled Filet Mignon and Salmon,
Cous Cous Pearls, Baby Spinach,
Mustard Jus |
Roasted Quail and Tournedo of Beef,
Madeira Wine Sauce
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Cheese Courses
American Farmstead Collection
Great Hill Blue
Vermont Goat
Grafton Cheddar |
Parmigiano - Reggiano
Medjool Dates
Wildflower Honey |
Hudson Valley Camembert
Apples and Toasted Walnuts
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Desserts
Warm Flourless Chocolate Cake,
Vanilla Bean Ice Cream |
Mocha Ice Cream |
Mango Cheesecake,
Tropical Fruit Compote
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Hot Grand Marnier Souffle,
Vanilla Bean Sauce |
Almond Tulip Cup
with Vanilla Ice Cream, Seasonal Berries,
Chambord Chantilly Cream |
Angel Food Cake,
Strawberry Ice Cream,
Strawberries and Sauce |
103 West Trio
Milk Chocolate Mousse,
Miniature Creme Brulee |
Chocolate Mocha Mousse |
Mignardise
Assortment of Chocolate Truffles,
Chocolate-Dipped Strawberries and Cookies
to be served at the time of coffee service
CHEF'S SUGGESTED HORS D'OEUVRES COMBINATIONS
COLD HORS D'OEUVRES
Roasted Vegetable Stack
Vermont Goat Cheese Quesadilla with Tomatillo Relish
Oven Dried Tomato and Basil Pesto Galette
Grilled Chicken Canapes with Lemon-Lime Guacamole
Thai Chicken in Lettuce
Ducktrap River Farm Smoked Salmon and Russet Potato Blini
Crispy Wonton with Yellowfin Sushi Tuna Tartar with Candied Shiitakes
Jumbo Lump Crab with Yellow Corn Tortilla and Mango Cilantro Relish
*Jumbo Gulf Shrimp with Tomato Horseradish Sauce (+$6)
HOT HORS D'OEUVRES
Spanakopitas, Sauce Bearnaise
Sweet Corn and Andouille Tart with Red Pepper Relish
Truffled Wild Mushroom Vol-au-vent
Caribbean Spice Chicken Skewer with Mango Chutney
Pork Dumpling with Ginger Soy Sauce
Sesame Salmon with Sweet Chili Sauce
Sweet and Spicy Rock Shrimp
Beef Tenderloin au Poivre with Blue Cheese and Brioche
*Texas Blue Crab Fritters, Remoulade Sauce (+$2)
*Crispy Lobster Beignets, Honey Mustard (+$9)
*Roasted New Zealand Mini Lamb Chops, Sauce Piquant (+$6)
Hors d'oeuvres will be passed butler style. Four hors d'oeuvres (without asterisks) for a ? hour is
$10 per person; each additional hors d'oeuvre is $2. Four hors d'oeuvres (without asterisks)
for an hour is $17 per person. Asterisks note items with additional costs.
Menus are seasonal and subject to change.
All menu prices are subject to a 20% service charge and 7% sales tax. 2/03 |
