a Season to shine FESTIVE MENUS 2018
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1 a Season to shine FESTIVE MENUS 2018
2 BAYSIDE CHRISTMAS & NEW YEAR S DAY BRUNCH December 25, 2018 & January 01, 2019 EGGS ANY STYLE Crispy Bacon, Pit Ham, Canadian Bacon, Mushroom, Minestrone Beans FRESHLY BAKED PASTRIES Banana Nut Bread, Croissant, Muffins, Apple Puff, Almond Croissant Brioche Chocolatin, Muffin Raisin Roll FRESH FRUITS Pineapple, Watermelon, Kiwi, Cantaloupe, Papaya Strawberries, Raspberries MIMOSA & FRESH JUICE STATION Watermelon, Passion Fruit, Orange, Grapefruit CEREALS Homemade Granola, Corn Flakes, Fruit Loops, All Bran Frosted Flakes, Raisin Bran SAVY Crepes, Waffles, Pancakes CARIBBEAN CNER Coconut Shrimp, Crab Cakes, Johnny Bakes, Accra, Smoked & Pickled Herring TERRINE AND PATE Duck Ballotine, Salmon Coulibiac CHEESE & YOGURT Yogurt, Fresh Cheese, Soft White Cheese SALAD Potato, Chick Peas with Ham, Romaine, Mixed Greens, Tomato, Cucumber Olives, Capers, Boiled Eggs, Red Onion, Radish, Bell Peppers CEVICHE & GAZPACHO Tomato, Turmeric and Carrot Gazpacho, Lobster and Fish Ceviche
3 BAYSIDE CHRISTMAS & NEW YEAR S DAY BRUNCH December 25, 2018 & January 01, 2019 PIZZA Salami, Onion, Mozzarella, Chorizo, Bell Pepper, Goat Cheese SUSHI & SASHIMI SELECTIONS Salmon Kingfish Blue Marlin Bonito Tuna INTERNATIONAL SEA FOOD STATION Steamed Caribbean Lobster Tail, Poached Mediterranean Langoustines Fresh Oysters, Fresh Crab Claws, Rose Shrimp, Smoked & Cured Scottish Salmon, Blue Marlin (Cocktail Sauce, Tartar Sauce, Fresh Mayonnaise, Lime Wedges) HOT SELECTIONS Mahi Mahi Rib Eye, Caribbean Chicken Breast Slow Roasted Suckling Pig SAUCES Souski, BBQ, Garlic, Red Wine, Mushrooms GARNISHES Cream Potatoes, Roasted Zucchini, Creole Rice, Black Bean Minestrone Christophine Gratin, Grilled Vegetables DESSERT Vahlrona Chocolate Cake, Cold Lime Cheesecake, Bourbon Pecan Tart Three Chocolate Mousse Cake, Strawberry Verrine, Vanilla & Coffee Eclair Coconut & Banana Religieuse, Meringue Lemon Tart Cookies, Almond Pear Tart ICE CREAM SELECTION Vanilla, Chocolate & Strawberry Ice Cream Toppings: Caramel Sauce, Chocolate Sauce Crushed Oreo Cookies US $155 per person (AI/MAP/LDM supplement charge US $85) US $125 for selection of 3 courses (AI/MAP/LDM supplement charge US $55)
4 GREAT ROOM CHRISTMAS EVE MENU December 24, 2018 ASSTED CANAPÉS APPETIZERS Poached Caribbean Lobster Salad Heirloom Tomato, Mixed Green, Granny Smith Apple JulienneYuzu Dressing Goose Foie Gras Terrine Confit Black Truffle Bread, Fig Chutney MAIN COURSE 1 Pan-Seared Diver Sea Scallops Sautéed Porcini Fricassee, Garlic Confit, Foie Gras Emulsion Slow Cooked Line Caught Sea Bass Emental Creamy Polenta, Braised Fennel Broth, Sea Urchin MAIN COURSE 2 Roasted Challan Free Range Duck Breast Nougat Crust, Stuffed Turnip Confit, Pea Fricassee, Spicy Juice Free Range Black Angus Beef Tenderloin Rossini Truffle Fingerling Mashed Potato, Perigord Sauce DESSERT Chocolate Mousse Crispy Cocoa Tuile, Soft Praline Chantilly Duo of Grand Cru Chocolate & Christmas Log Caraibe Chocolate, Raspberry Ganache, Crispy Chocolate PETIT FOURS US $155 per person (AI/MAP/LDM supplement charge US $85) US $125 for selection of 3 courses (AI/MAP/LDM supplement charge US $55)
5 GREAT ROOM NEW YEAR S EVE MENU December 31, 2018 ASSTED CANAPÉS GOOSE FOIE GRAS CONFIT Scented Truffle, Fig & Date Chutney, Port Jelly, Sourdough Bread GRATINATED CARIBBEAN SPINY LOBSTER Fingerling Potato Confit, Garlic Cream, Cardinal Sauce PAN-SEARED MAINE DIVER SEA SCALLOPS Truffle Scented Chanterelle, Green Peas, Zucchini Truffle Emulsion ROASTED GRASS FED NEW ZEALAND LAMB SADDLE LOIN Wild Mushroom-Foie Gras Ravioli, Cocoa Bean Purée, Au Jus EXOTIC VACHERIN Pineapple, Litchi, Mango, Raspberry Chutney, Lemon Meringue Passion Fruit Coulis PETIT FOURS US $265 per person for 5 courses(ai/map/ldm supplement charge US $195) Children 5-12 years 50% of menu fee Special Children's Menu Available
6 GREAT ROOM THANKSGIVING MENU November 22, 2018 ASSTED CANAPÉS RUINART, Blanc de Blanc, Reims GREEN ASPARAGUS NAPOLEON Saffron & Turmeric Sabayon, Bone Marrow, Fleur de Sel PUMPKIN VELOUTE Ginger Mousseline Foam, Espelette Croutons PAN SEARED LINE CAUGHT WILD SEA BASS Steamed Clams, Roasted Artichoke, Coriander Oil Lemon Grass Emulsion BRAISED BLACKENED CODFISH Creamy Peas & Coriander Polenta, Parmesan Emulsion ROASTED WAYGU KOBE BEEF TENDERLOIN Porcini Fricassee, Fingerling Potato Purée DUO OF POACHED & ROASTED FREE RANGE TURKEY Crispy Potato, Truffle Cappuccino, Seasonal Vegetables, Gravy Supreme Sauce PUMPKIN VACHERIN Almond & Pistachio Dacquoise, Pumpkin Sorbet Flambé Ice Cream DESIRABLE PECAN NUT TART Caramelized Brownie, Smooth Cheesecake, Nougat Ice Cream PETIT FOURS US $155 per person (AI/MAP/LDM supplement charge US $85) US $125 for selection of 3 courses (AI/MAP/LDM supplement charge US $55)
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Cauliflower Soup with Sautéed French Morels RM Black Truffle Oil
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Our Spring & Summer Dining Menu has been created by our talented chefs to showcase the best of this season s produce with a focus on provenance and sustainability of ingredients. Trinity Hall has a sustainability
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Plated Breakfast. Scrambled Egg. Salmon & Egg. Healthy to the Core. Add ons
Plated Breakfast Scrambled Egg 29 Mint Melon Salad Syrup Fresh Croissant Muffin Scrambled Egg Cheddar Cheese Chives Crispy Bacon Hash Brown Potatoes Caramelized Onions Fruit Juice Coffee/Tea Salmon & Egg
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with shallot puree chanterelle mushroom, onion ring, shiso cress and edible flowers
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grilled chicken breast romaine lettuce turkey bacon croutons grana padano dressing (contains anchovies)
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W ashington s Seaside Retreat.
Three & Four-Course Plated Dinners All dinner entrees include seasonal vegetable accompaniments, bread, butter, freshly brewed coffee, iced tea an assortment of hot teas. Appetizers Soup d Jour "Seasonal
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