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