Great Chefs Menu

Appetizer Station

Himalayan Salt Stations

Chef Jerry Bolton

Chef Dan Seeley

Salt block seared scallops

Saffron foam and hot tomato oil

Salt block chilled watermelon

Gorgonzola cheese and balsamic reduction

Chef Fran Belge

Faroe island salmon gravlax, cured on Himalayan cold salt blocks

Lemon cream cheese and micro chive, on crostini or English cucumber

Chef De Anna Wasiewski

Gluten free tomato tart with baby arugula and balsamic caviar

Amuse-bouche

Chef Matt Murphy

Asian Braised Pork Belly with Asian pear slaw

Passed hors d'oeuvres

Chef Amanda Cooper

Gaufrette potato chip topped with green pepper cream, pickled serano pepper,

dehydrated tomato and citrus dust

Chef Kevin J. Besaw

Little Tokyo: cheddar ale soup shooter with togarashi chip

Chef Kristopher Angle

Mushroom and local blue cheese crostini with boursin and local greens

Local chevre en croute with strawberry-balsamic jam

Chef Michael Zmigrodski

Hamachi Tacos - radicchio, endive, blood orange and citrus vinaigrette

Ceylon Tea Smoked Chicken Lollipops - coconut curry dipping sauce

Entrees

Chef Scott Peeling

Poached New England Codfish - oyster mushrooms tomato ragout with mushroom ginger jus

Chef Michael Zmigrodski

Braised Rabbit Sugo - herbed polenta, mustard greens and frizzled shallots

Chef Kerry Beadle

Sous Vide Duck Leg - sour cherry duck breast pate and mustard ice cream garnish

Chef Joelle Mollinger

Almond Coated Lamb Lollipop - rosemary sauce, smoked eggplant puree and sautéed kale

Chef Chance Bear

Surf and Turf - braised short ribs, scallop sausage, gnocchi and tomato demi

Dessert

Action station

Chef Ann Pellegrino

Plated Dessert

Chief Daniel Seifritz

Pistachio with poached purple plums, five spice syrup and saffron rose water ice cream