This year's menu for August 7, 2012

Hors d'oeuvres (Catering House of Ed Fava)
• Filet Mignon on Baby Toast w/ Caramelized Pine Island Onions
• Organic Pork Tenderloin Bites w/ Grilled Pineapple
• Hudson Valley Duck Pate on Baguette Rounds
• Crispy Shrimp w/ Hoisin Drizzle
• Petit Peppadews stuffed w/ Local Artisan Goat Cheese
• Asparagus Mousse in Petit Phyllo Cups

Appetizer (Javier Esteban)
Tentative - Homemade Mozzarella with tomatoes and fresh basil

Soup (Chef Erik Johansen)
White Gazpacho with Poached Shellfish Dumpling

Salad (Georgette Storms)
Medley of Lentil Salad, Cous Cous Salad, and Salade Gorgonzola (pears, pecans, grated gorg)

Entree
• LaBelle® Chicken ‘2’ ways: Coq au Vin Braised Leg & Crispy Sous Vide Breast with Hen of the Woods Mushrooms, Pine Island Pearl Onions, Scheuermann Corn Croquette, and Glazed Baby Vegetables (Chef Seadon Shouse)
• Fish entrée (Chef Heather Kurosz)
• Lamb entrée (Chef Kevin May)

Dessert (Chefs Abigail & Melissa)
Assorted cookies, cakes, pies and coffee