Catering Infusion



  • Scarlet tart with back olives- tomato confit, nicoise olives,roasted red pepper
  • Lobster Cappuccino - sweet maine lobster celery root puree, lobster foam
  • Maine Peeky Toe Crab Salad with Granny Smith Apple - Celery Root and Toasted Hazelnuts
  • Pumpkin soup, pumpkin and cardamom veloute - ricotta foam and popcorn
  • Malpeques oysters - Uni, caviar, mignonette vinaigrette
  • Ceviche of Maine divers scallops and tuna carpaccio - Citrus, chives, young ginger
  • Wild Mushroom Ravioli with Sherry Emulsion - Sweet Garlic Coulis and Parsley-Celery Salad
  • Parsnip Soup - White truffle oil , Roasted Chestnut Ravioli
  • Grilled Foie Gras terrine - Cavaillon melon chutney, sauterne gele
  • Catskill Forest Mushroom Risotto - pea leaves and truffle salad, truffle emulsion
  • California Sea Urchin and Angel Hair Carbonara - soy, lime and sea lettuce


  • Roasted Black Cod -white miso sauce and baby bok choy
  • Slow Cooked Day Boat Chatham Cod -with Artichokes and Pancetta
  • Scottish Salmon "Mi-Cuit" -Asparagus meuniere,Herb-olive oil emulsion
  • roasted halibut -pad thai with slivered vegetables,tangerine-tamarind asuce
  • Florida Red Snapper -Potato-olives crumble, tomato-basil compote,aged balsamic vinegar
  • Prawn fricassee -Tarragon nage,prawn royale,fava beans and roasted tomato
  • Maine Lobster -Butter Poached, , Wilted Spinach, white xeres wine reduction


  • Mulard duck composed -Roasted breast,leg confit,grilled foie gras,potato mousseline,porcini daube
  • Milk fed veal chop "cocotte" - Wild mushroom ragout,young potato bacon
  • Grilled lamb chops -rosemary scented,Barigoule nicoise
  • Pig Confit -with Cipollini Onions, Dried Plum Chutney and Five Spice Jus
  • Roasted squab -Flavored with Citrus and Sweet Garlic,caramelized Brussels sproutslk
  • Crispy Poussin -Baby Spinach and Wild Mushrooms, Foie Gras Emulsion
  • Duo of Dry Aged Beef -Short Ribs with bacon and Black Trumpets, Seared Rib Eye with parmesan-Potato Gratin and Salsify
  • Pasture Raised Chicken -Poached Breast, Roasted Thigh, Root Vegetables and brioche-cranberry stuffing


  • Plum apricot gallette.caramel ice cream
  • Warm banana Bread Pudding / Rum-raisin ice cream
  • Buttermilk Panna Cotta in a Strawberry Soup, Lemon Verbena Ice Cream
  • Raspberry Feuillete, White Chocolate and Caramel Ganache,
  • Granny Smith Apple and Caramelized Brittany Crepe, Devonshire Whipped Cream
  • Double baked pear,lemon and cinamom,blueberry compote
  • Chocolate symphony
  • Sorbets and ice cream