5:00 PM- Reception Sample

Hors D'oeuvresChef’s Assortment of Fresh D'oeuvres – Assorted meats, cheeses, truffled honey, chilled seafood

item of the day, bar snacks, etc.

Action Stations-Mexican (Chef Attended)Chipotle Shrimp, Chicken Ropa Vieja, Pork Carnitas, Beef Carne Asada, Vegatarian Chili

Served with Guacamole, Cheddar Cheese, Kicked Up Salsa, Black Bean Salad, Stone Ground Tortilla Chips or Flour Tortillas

Homemade Masa Cakes

Romaine, Jicama and Orange SaladPepitas, Scallions, Manchego Cheese and Lime Vinaigrette

6:30 PM- CHEF’S DINNER SAMPLEDinner- Platinum Menu

Spanish TapasJamon

Cotto and Serrano

CheeseLeonora, Ossau-iraty, Valdeon, Idiazabal and Monte Enebro

Tortilla EspanolaPotato, Egg and Onion Omelet with Aioli

Marinated Olives

Roasted CauliflowerManchego and Almonds

Piquillo Peppers and ArtichokesFried Garlic Vinaigrette

Haricot Vert and Fig SaladWalnut Vinaigrette

Gazpacho Shooters

FlatbreadsPiperade, Rosemary White Bean, Green Lentil Bacon

CHEF’S DINNER SAMPLE (CONT.)Corn and Cod Croquettes

Boquerones

Marinated White Anchovies, Garlic and Parsley

Chorizo Pinxto

Eggplant Caponata Tart

Sides

Fresh Corn Polenta

Kale Salad

Toasted Pine Nuts and Golden Raisins with Yogurt-Meyer Lemon Dressing

Roasted Summer Vegetables

Broccolini, Sunburst Squash, Carrots and Fennel

Artisanal Breads

Flaxseed, Cranberry Walnut and Parker House Rolls

Summer Corn on the Cob

Churned Butter, Salt and Pepper

CHEF’S DINNER SAMPLE (CONT.)

Entrees

Twice Glazed Korean BBQ Chicken

Grilled Skuna Bay Craft Raised Salmon Pesto Paillard

The Carvery

Sea Salt and Cracked Pepper Filet of Beef with Horseradish Mustard Sauce

Mascarpone Ricotta Tortellini

Artichokes, Heirloom Tomatoes, Black Olives and Basil

Dessert

Chilled Summer Fruit on Ice

Chef’s Daily Selection of Watermelon, Casaba Melon, Mango, Papaya, Nectarines, Peaches, Apricots, Plums, Cherries and Kiwi

Chef’s Selection of Assorted Desserts

Key Lime Meringue Tartlet, Lemon Ginger Pudding Cake Bites, Ring Dings, Blackberry Passion Fruit Pavlova, Mexican Chocolate Empanadas and Almond Blueberry Crumble Bar

Cookies

Coconut Macaroons, Fudge Crinkle Cookies, Butterscotch Chocolate Chip Oatmeal Raisin Cookies, Apricot Thumbprints, Pistachio Cranberry Biscotti and Rugelach

CHEF’S DINNER SAMPLE (CONT.)

Sweet Jars

Chocolate Heath Bar, Raspberry Cassis and Coconut Banana

Passed Mini Cones of Gelato and Sorbet

Angel Food Cake

Vanilla Peach Sauce

Sweets

Featuring

Gelato

A selection of Gelati alla Crema and Sorbetti

M&M Display

Action Station: Sushi and Dumplings (Chef Attended)

Nigiri and Norimaki Sushi

Salmon, Yellow Fin Tuna, Ebi Shrimp, Crab, Tobiko, Hamachi

Assortment of California Rolls served with Shoyu, Wasabi and Pickled Ginger

Steamed Edamame

Vegetable Half Moons and Chicken Lemongrass Gyoza

BEVERAGESBeer, Wine and Soft Drink Bar (5 Hour Service)

WinesJacob’s Creek Chardonnay Reserve, Jacob’s Creek Two Land Pinot Grigio and Jacob’s Creek

Cabernet Sauvignon ReserveBeers

Heineken, Heineken Light, Domestic Beers and Buckler Non-Alcoholic BrewSoft Drinks

Evian Natural Spring Water, Snapple, Badoit Sparkling Natural Mineral Water, Assorted Coca Cola Products and Juices

Lavazza Coffee and Tea ServiceDeluxe Liquor Brands

Note: These items were taken from our 2016 hospitality menu. These items may change for the upcoming 2017 U.S. Open.