Menu’s

What Clark Cooked Fall 2016 Menu’s*

State Bird

Hors D’ Oeuvres: Buratta, coriander, lavender, roasted pear crostini

Salad: Rocket, coppa, grape, pistachio, ricotta salata

Main: Pomegranite glazed quail

Side: Warm eggplant, labneh, pomegranate, za’atar

Dessert: Cornbread, bourbon braised pear, maple cream

*

A Steakhouse Sojourn

Hors D’ Oeuvres: Honeycrisp, gorgonzola, rosemary crostini

Salad: Kale Cesar, farro, currant

Main: Pepper crusted filet

Side: Wild mushrooms, red wine, cream, herbs

Dessert: Chocolate olive oil mousse, almond, maldon

*

I Must Have it Painted Black

Hors D’ Oeuvres: Seared chopped liver crostini, parsley

Salad: Ribboned carrot, hazelnut, black garlic vinaigrette

Main: Black garlic hanger steak

Side: Roasted red onion, couscous, chevre, walnut salsa

Dessert: Chocolate olive oil mousse, almond, maldon

*

Spanish Scarpetta

Hors D’ Oeuvres:  Beef tartare

Salad: Couscous, herbs, pomegranate, almond, lemon

Main: Basque style mussels, grilled garlic rubbed bread

Side: Baba ghanoush, pita, yogurt, herbs

Dessert: Rose pavlova, cassis berries, soft whip

*

One if by Land

Hors D’ Oeuvres: Roasted grape crostini, chevre, walnut

Salad: Kale, delicata, parmesan, farro

Main: Fresh fettucini, mushroom butternut ragout

Side: Stuffed onions

Dessert: Cornbread, bourbon roasted pear, soft maple whip

*

Two if by Sea

Hors D’ Oeuvres: Leek fritters, cilantro tzatziki

Salad: Cabbage kohlrabi salad, red currant

Main: Halibut, curry vinaigrette

Side: Foil roasted beets and carrots

Dessert: Earl grey crème brulee

*

Tunisian Tajin

Hors D’ Oeuvres: Chevre, fig jam, prosciutto crostini

Salad: Eggplant herb salad

Main: Braised lamb, almonds, Tunisian spices

Side: Roasted cauliflower, capers, golden raisins, pine nuts

Dessert: Rose pavlova, cassis berries, soft whip

*

Duck & ‘Dorf

Hors D’ Oeuvres: Pan con tomate, maldon, jamon

Salad: Kale waldorf

Main: Pan roasted duck, squash, cippolini, caper oil

Side: Cinnamon roasted butternut, yogurt, salsa verde

Dessert: Apple crisp, vanilla ice cream

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IN SEASONS PAST…

Summer 2016 Menu’s*

State Bird

Hors d’oeuvre: Buratta, blood orange, coriander, lavender

Salad: Peach, mozzarella, arugula

Main: Grilled quail, broccolini, roasted garlic

Vegetable Side: Warm new potato, caper berry, pink peppercorn, roasted garlic

Dessert: Corn bread, roasted peaches, maple cream

*

Fig & Filet

Hors d’oeuvre: Watermelon, Kalamata, feta, preserved lemon

Salad: Fig, chevre, pomegranate

Main: Pepper crusted filet

Vegetable Side: Roasted red onion, walnut salsa, wild rice

Dessert: Rose, pavlova, cassis, berries

*

Mary’s Missing Mate

Hors d’oeuvre: Seasonal flatbread

Salad: Baby beet, apple, candied walnut, balsamic

Main: Lamb rump, vanilla braised endive, sorrel pesto

Vegetable Side: Roasted eggplant, black garlic, pine nuts, basil, yogurt

Dessert: Earl grey tart, caramel, chocolate

*

Halloumi & Halibut

Hors d’oeuvre: Pear, ricotta salata, thyme, crostini

Salad: Grilled halloumi, mache, watercress, pea, fennel, mint salad

Main: Grilled halibut, tarragon, white vermouth, cream

Vegetable Side: Warm zucchini, feta, herbs, couscous

Dessert: Vanilla bean panna cotta with cassis macerated berries, rose caramel.

*

Salmon & Stones

Hors d’oeuvre: Peach, prosciutto, basil, balsamic

Salad: Halloumi, mache, watercress, pea, fennel, mint

Main: Grilled salmon with avocado tzatziki

Vegetable Side: Grilled artichoke, herbs, parmesan

Grain: Couscous, herbs, sour cherries, pine nuts

Dessert: Stone fruit, brioche, soft honey whipped cream

*

The Board & The Bake

Hors d’oeuvre: cheese board, fruits, roots, seeds

Salad: Peach, balsamic glazed cipollini, toasted hazelnut, mint vinaigrette

Main: Paprika chicken, spinach, white wine, butter, thyme

Vegetable Side: Cauliflower, golden raisin, ricotta, fried capers, herbs, couscous

Dessert: Grilled stone fruit, lemon, geranium water, soft whip, pistachio

*

A Jersey Girl Summer

Hors d’oeuvre: Ricotta, marinated beefsteak, crostini, pepper

Salad: Watermelon, feta, olives, preserved lemon

Main: Roasted chicken, cutting board vinaigrette

Vegetable Side: broccolini, sage, lemon, chili flake

Grain: Rice, nuts, herbs, sour cherries

Dessert: Strawberry, scone, cracked pepper, whipped fraiche

*

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Cocktail Parties & Catering**

Flatbreads:

Potato, tarragon, garlic béchamel

Margherita

Arugula, prosciutto, onion jam, balsamic reduction

Peach, thyme, chevre

Butternut, sage bechamel, mustard frills

Pear, bleu, walnut

Zucchini, lemon ricotta

Smashed pea, burrata, micro arugula

Feta, Kalamata, peppers

Delicata, shallot, chevre

Crostini:

Radish, compound butter, maldon

Home made chicken liver and fig preserve pâté

Marinaded tomato, buratta, basil

Sauteed mushroom and shallot, brie, thyme

Fig, herbed chevre, honey

Peach, thyme, honey, chevre

Proscuitto, fig preserves, chevre

Honeycrisp apple, gorgonzola, chive

Butternut, crispy kale, pomegranate, fontina

Beet hummus, dill, feta

Chai onion jam, herbed cream cheese

Ricotta, olive oil, rosemary

Pear, ricotta salata, thyme

Roasted grape, chevre, walnut

Pate, roasted grape, charred herb oil

 *

 Skewers:

Peach, prosciutto, basil, balsamic

Devils on Horseback

Watermelon, feta, Kalamata, basil

Watermelon, feta, mint, balsamic

Beet, chevre, parsley

Balsamic roasted cippolini, arugula, peach

Black garlic roasted eggplant, yogurt, basil

Roasted fingerlings, pepper and herb lemon yogurt

Meatballs, tomato sauce, parmesan

Curried meatballs, cilantro, raita

BLT, harissa mayo

 *

By Hand:

Salmon and dill salad in seasoned cucumber cups, wasabi mayo

Cheese board, fruits, nuts, roots

Charcuterie board, roots and shmears

Trio of hummus’, grilled pita

Mango vegetable summer rolls, sweet chili and peanut dipping sauces

Falafel, tzatziki, greek hot sauce, cucumber slice

Grilled watermelon, crèma, cilantro, chili salt

Endive cups, walnut, bleu, pear

Honey baked feta

Baked brie, apricot chutney

Leaf, root, vine vegetables in a green goddess jar

 

 

*My menu’s change seasonally as ingredients burst forth and dwindle from the markets. I do my best to slueth them out or make appropriate and approved substitutions as need be during the seasonal transitions.

**These, of course, are all within my realm of possibility, but if you have favorites of your own that you’d like to suggest, or any preferences or allergies, feel free to be in touch and we can work with those limitations so that I can provide your guests with a wonderful selection!