FALL GREENMARKET DINNER PARTY

Pureed acorn squash soup scented with star anise

Salad of Julienne celery root and leek with crushed hazelnuts and a roasted garlic vinaigrette

Sautéed skate with brown butter, sage and sweet potato gnocchi 

Pan roasted pork tenderloin with spiced red wine braised cabbage, chestnut puree and a pork pan jus

Oven roasted apples stuffed with port poached raisins and drizzled with cinnamon crème anglaise

SUMMER IN THE PARK TASTING MENU

Mesclun greens with a roasted shallot vinaigrette, caramelized pecans, and shaved braised artichokes

Fennel dusted tuna served over oven roasted tomatoes and olive caper emulsion sauce

Roasted pork tenderloin with spicy apple-caramelized onion compote and glazed baby carrots

Cheese course

Crème brulee with caramelized bananas

MANHATTAN PENTHOUSE COCKTAIL PARTY

Spiced lamb satay on rosemary skewers with a mint yogurt dipping sauce

Asparagus with goat cheese wrapped in prosciutto

Baby new potato cups filled with bacon and gruyere

Pate a choux with chocolate mint pastry cream

Fiery deviled quail eggs

Provencal artichoke ragout served in artichoke leaves

Rustic Italian bruschetta topped with chickpeas and olive tapenade

Eggshells filled with mascarpone cheesecake and topped with raspberry coulis