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Our menus are custom designed for each event. Here is a sampling of what we offer. Give us a call & let us create something special for you.
The Whisk suggests selecting 7-8 butlered hors d'oeuvres to begin your party.
Sample Menu One
First Course (plated)
Boston lettuce, frisée & radicchio
with a julienne of roasted red & golden beets &
white balsamic vinaigrette
Entrée
12 ounce grilled veal chop
served with green peppercorn sauce
accompanied by
herbed oven-roasted new potatoes
&
individual bundles of
haricot verte & red pepper batons
Dessert
Fresh fruit parfait
featuring
strawberries, raspberries & blueberries
served in a goblet
with zabaglione creme & mint sprigs
Sample Menu Two
First Course (plated)
Baby arugula salad
with shaved fennel, orange supremes,
calamata olives & red onion
dressed with a fresh citrus vinaigrette
Entrée
Herb-encrusted rack of lamb
served with lamb demiglace,
roasted garlic mashed potatoes
&
a melange of sauteed spring vegetables
Dessert
Buttermilk panna-cotta,
a light, silky eggless custard
served chilled
accompanied by seasonal fresh fruit
Sample Menu Three
First Course (plated)
A salad of baby field greens & frisée
with white balsamic vinaigrette
garnished with
red & yellow heirloom tomatoes
and grilled artichoke hearts
Entrée
Grilled Alaskan black cod picholine
with picholine olives, tomato
& roasted fennel vinaigrette
served on a layered bed of
sauteed spinach & toasted Italian couscous
Dessert
Individual chocolate lava cake
served warm on a puddle of raspberry coulis
garnished with a dollop of
fresh whipped cream
Sample Menu Four
First Course (plated)
Mixed baby greens & frisée
with sauteed wild field mushrooms,
baked goat cheese
and warm wild mushroom vinaigrette
Entrée
Black trumpet mushroom encrusted
tenderloin of beef
with sauce bordelaise,
served on
arugula mashed yukon gold potatoes and
accompanied by
oven-roasted asparagus spears
with herbed butter
Dessert
Crème brulee
Individual servings of classic crème brûlee
garnished with fresh seasonal berries
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