Chef Rebecca M Shim

Mezze board to include Beet and chick pea hummus, Minted labni, Cucumber wedges, Olives and Artisan Crackers

Charcuterie Board Dry cured meats, Aged cheddar, brie, Honey glazed nuts, Baguette or Crackers, local infused honey

Assorted savory mini toasts with ricotta salatta, and local infused honey

Kale salad with Pomegranate and roasted delicatta squash

Assorted pickles with fresh oregano, crisp flatbread and herbed marcsapone

Frisée salad with warm bacon vinaigrette and goat cheese

Brie and honey puffs with cranberry

Mini quiche loraine

Smoked trout moose over local potato with chive

Hand rolled Sardinian pasta with garlic herb oil and parmedian

Endive with walnut, apple and gorgonzola

Baked Cod lion over polenta cake with saffron and fennel

Crisp flounder with spinach lemon and garlic

Creamy cauliflower soup with lardons and coriander

Roast vegetable torte with goat cheese and tomato jam

Goat cheese with spinach and walnut hand pies

Beef tenderloin with red wine reduction

Local Turkey breast with thyme pan sauce and parsnip puree

Pan roasted local Chicken with rosemary and garlic

Pan seared Bronzino filet with lemon and garlic butter

Hudson valley duck breast with five spice, local honey and chili glaze

Crisp chicken breast with brandy and mushroom

Sliced flank steak with roasted shallots balsamic and fingerlings

Classic Coq aux vin

Eggplant torte with spring lamb and yogurt

Local beef with red wine foraged mushrooms and fingerlings

Maple Apple tarte tatin

Catskills baked Apple with Maple and pecans

Valrona chocolate tart with candied ginger

Chocolat bundt cake

Assorted savory mini toasts with ricotta salatta, and local infused honey

Vegetarian Chicken liver Pate, in a mason jar with Chef made pickles and toast

Bruschetta with tomato and toasted garlic, and eggplant caponata

Brie and honey puffs with cranberry

Local tempeh with maple apple glaze

Yuba over sesame spinach with honey glaze

Gnocchi with local mushrooms and sage

Cacio de peppe

Summer vegetable torte with goat cheese

Roast vegetable torte with goat cheese and tomato jam

Chef made ramen with crisp tofu, black garlic and ginger

Chap Che (Korean noodles) with local mushroom, spinach and scallion

Roasted vegetable Lasagna, with summer squash, bell pepper, Chef made ricotta, Traditional red sauce

Mousaaka my take on the greek classic!

Panko crusted cauliflower “steaks”

Grilled tofu with Bulgogi sauce

Italian cheesecake with with berry compote

Catskills baked Apple with Maple and pecans

Almond cookie ice cream sandwich

Nama chocolate truffles with almond briitle

Chocolat bundt cake

My Moms Antipasto plate, roasted peppers, Fresh Mozzerella, Pickled fenell and carrots with fresh oregano, Italian crackers, salami

Assorted savory mini toasts with ricotta salatta, and local infused honey

Bruschetta with tomato and toasted garlic, and eggplant caponata

Banga cauda, anchovie dip with seasonal vegetables

Assorted pickles with fresh oregano, crisp flatbread and herbed marcsapone

Gnocchi with local mushrooms and sage

Tagliatelle with toasted pine nuts, fresh basil and oven dried tomato

Hand rolled Sardinian pasta with garlic herb oil and parmedian

Tortolinni in brodo

Cacio e peppe

Cheesey polenta cakes with mushroom

Roasted vegetable and goat cheese torte (gluten free)

Delicatta squash stuffed with wild rice, cranberry and Asiago

Baked Cod lion over polenta cake with saffron and fennel

Grilled eggplant parmesian

Crisp flounder with spinach lemon and garlic

Moms Lasagna, the real deal Brooklyn style with red sauce, fresh ricotta, Mozz and basil

Grilled Chicken with tapenade and currants

Crisp chicken breast with white wine and citrus

Grilled chicken with marsala

Roasted vegetable Lasagna, with summer squash, bell pepper, Chef made ricotta, Traditional red sauce

Braised short ribs, fire roasted vegetable

Pan roasted Chicken with rosemar and garlic

Chicken Marsala with foraged local mushrooms

Roast chicken with citrus, garlic and creamy polenta

Lavender honey Panna Cotta

Chocolate Espresso pot de creme

Chocolate chip ice cream sandwiches

Classic tortonni

Chocolate Bundt with maple drizzle

Beef and bean empanadas

Mini tacos

Guacamole and chips

Spicy Gaspacho Shots

Black bean hoummus with massa cake

Shrimp parfait with avocado crema

Chorizo with 2 sauces, toasted pumpkin seeds and quesso fresca

Achiote shrimp over massa cakes

Chicken Pops (skewers) with Mango BBQ sauce or Satay sauce

Cod cakes with pepper and scallion

Crisp Catfish with scotch bonnet

3 layer dip with avocado salsa

Crab and corn salad with crisp tortillas and salsa verde

Cod loin over rice cake with green gaspacho

Red Snapper with salsa cruda and crisp tortillas

Chicken pops with mango habenero bbq

Achiote rubbed chicken with pigeon peas and rice

Make your own burritos with beef, chicken or beans and all the fixings

Paellas

Braised short ribs, fire roasted vegetable

Massa pie with pulled chicken and maple chili bbq

Enchilada pie with skirt steak grilled peppers and tomatillo

Catskills baked Apple with Maple and pecans

Coconut rice pudding

Mango Panna Cotta

Banana upside down cake

Banana parfait

Seared Diver scallop baby spinach with toasted sesame

Shrimp dumplings with ginger scallion broth

Crisp chicken with spicy molassis glaze

Crisp flounder with maple and soy glaze over scallion rice cake and baby bok choy

Pan roasted chicken atop chef made ramen with shiitake ginger broth

Hudson valley duck breast with five spice, local honey and chili glazr

Chili crusted scallops

Chanko nabe ( sumo stew) udon with scallion, Shrimp, scallops and chicken

Sesame chicken with honey glaze and rice cake

Crisp snapper with green curry and rice noodle

Honey Terriyaki beef

Beef tenderloin with parsnip, daikon and mirin reduction

Chef made ramen with sole, black garlic and ginger

Seared duck breast with tea soaked fruit and ponzu

Sliced flank steak with Korean bbq sauce, charred bok choy and pickled radish

Honey Terriyaki beef, crisp cabbage and pea shoots

Maple Apple tarte tatin

Lavender honey Panna Cotta

Chocolate Espresso pot de creme

Poached pears with chocolate sauce

Coconut rice pudding

Mango Panna Cotta

Almond cookie ice cream sandwich

Nama chocolate truffles with almond briitle

Mezze board to include Beet and chick pea hummus, Minted labni, Cucumber wedges, Olives and Artisan Crackers

Local tomatoes, fresh basil and balsamic glaze

Assorted savory mini toasts with ricotta salatta, and local infused honey

Shrimp fritters with local corn

Vegetarian Chicken liver Pate, in a mason jar with Chef made pickles and toast

Kale salad with Asiago

Salmon and sweet potato cakes with creamy citrus sauce

Local Goat button with Assorted Chef made pickles

Mousaaka my take on the greek classic!

Grilled Chicken with tapenade and currants

Moroccan glazed Salmon with spiced couscous

Poached Salmon with creamy tarragon, pickled beet

Pork Tenderloin with cranberry and orange

Paellas

Lavender honey Panna Cotta

Italian cheesecake with with berry compote

Poached pears with chocolate sauce