Dinner

First course:

By Chef James Carpenter

Gravlax with Organic Beets, Early Girl Farm Baby Lettuce, Apple Wine Gelee and Caviar Vinaigrette

Main Entrée:

By Chefs Tom Schaudel & Michael Ross

Roasted Local Black Sea Bass, Wolffer Verjus Beurre Blanc, Satur Farms Warm Vegetable Salad with a Fresh Herb Nest

OR

Creamy Polenta and Warm Satur Farms Vegetable Salad over a Fresh Herb Nest with Wolffer Verjus Drizzle

Dessert:

By Chef Brian Fishman

Local Goat Cheese Cheesecake, Graham Crumble, Oven-Roasted Strawberries & Rhubarb Marinated in Wolffer Late Harvest Chardonnay

Cocktail Reception

Passed Hors D'oeuvres:

Local Spring Pea Bruschetta with Truffle Oil and Fried Sage

Tartare of Montauk Yellowfin Tuna with Ginger, Soy and Crispy Wontons

Seaweed and Soba Noodle Salad with Sesame and Soy (Chinese Take-out Style)

East End Corn Shooters

Ceviche of Local Seafood with Lime, Mango, and Cilantro

Mini Cheese Plate with Catapano Goat Feta, Mecox Farms Sunrise, Mecox Farms Sigit, and Strawberry-Rubarb Compote

North Fork Clam Fritters with Smoked Tomato Remoulade

Riverhead Bison Brochettes with Wolffer Merlot Glaze