G O U R M E T G A L L E Y ' S

D I N N E R F O RF O U R

G O U R M E T G A L L E Y ' S

O R M O R E ! !

LOCAL CORNMEAL CRUSTED OYSTERSVermouth Shal lot Lemon Butter SEARED STONINTON SEA SCALLOPSSi lver Fork , Lemon Emulsion SLICED BEEF TENDERLOIN on Potato Gaufrette, Caramelized Onions Petite Rosemary Marinated LAMB CHOPS VEGGIE SUMMER ROLLS, Ginger Thai Chi l i Sauce STEAMED VEGGIE DUMPLINGS, Soy Sauce COCONUT CRUSTED CHICKEN,Apricot Horseradish Marmalade BABY BLT 'S on Br ioche, Roasted Garl ic Aiol i CHARCUTERIE BOARD, Mustards and Cornichon

PAR T Y O F F O U Ror more...

STARTERS select 3

BOSTON BIBB and ENDIVE ORANGES AND BLACKBERRIESRadicchio Ribbons, Champagne Vinaigrette CHEF 'S SELECTION OF MIXED GREENSOrange Sections, Coconut Shavings,Hearts of Palm & Pomegranate Seeds,Coconut Lemon Grass Vinaigrette BUTTER LETTUCE, HARICOTS VERTSShal lots , Fresh Herbs, Mustard Vinaigrette FARMER'S GREENS, CHERRY TOMATOES, GRILLEDNATIVE CORN, CUCUMBERSBasi l Lemon Vinaigrette FARMERS GREENS, DRIED CHERRIES, GORGONZOLA, PECANSHoney Balsamic Vinaigrette FAMILY STYLE F IRST COURSE SERVED WITH:Local Art isan Breads, Whipped Sweet Butter


TO SHARE select 1

SEAFOODPAN SEARED HALIBUTBlue Corn Polenta, Whole Kernel Sweet Corn Cream,Corn Shoots, Crispy Tort i l la Straws SEARED STONINGTON SEA SCALLOPSYuzu Beurre Blanc, Forbidden Rice with Gourmet Gal leyGarden Herbs, Sauteed Asparagus with Sea Salt andExtra Virgin Ol ive Oi l CHILEAN SEABASS, MISO GLAZEWasabi Bamboo Rice RisottoBaby Bok Choy, Snow Peas, Charred Shishito Peppers,Crispy Vermicel l i NATIVE BLACK SEABASSLemon Red Beet Coul isCrispy and Roasted Fr ied Chioggia, Golden and Red Beets, EVirgin Ol ive Oi l


ENTREES select 2

MEATGRILLED GAUCHO STEAK Green Chimichurr i ,Saffron Rice Cake, Roasted Campari TomatoesBaby Zucchini PAN SEARED BERKSHIRE PORK CHOPPeach Chutney and Gri l led Peaches, Whipped Celer iacSauteed Green Beans with Lemon KOREAN STYLE SHORTRIBGinger Star Anise SauceKimchee Asian Pear and Savoy Slaw in Wonton “taco” ,Braised Daikon, Baby Bok Choy, Snow Pea, Edamame andSugar Snap, Sesame ROASTED RACK OF COLORADO LAMBBlack Currant , Rosemary Jus, Crystal l ized ChampagneGrapes, Maine Blue Potatoes Anna Steamed Asparagus,Lemon Zest


ENTREES {con't}

MEATGRILLED HERBED HANGER STEAK, WILD MUSHROOM SALADChimichurr i Sauce, Red and White Quinoa with Herbsand First Pressed Ol ive Oi l , Asparagus Bundles withLeeks and Shal lot Butter

CHICKENBREAST OF CHICKEN {or DUCK}Wild Mushroom Sautee, Champagne GrapesRoasted Red, Green and Concord Grape SauceWild and White Rice Pancake, Scal l ionsGreen and Wax Bean Bundle STATLER BREAST OF CHICKENRoasted with Lemon, L ime, Orange and Cerignola Ol ivesFennel , Gold Tomato and Ol ive SlawItal ian Cous Cous Salad, Citrus Supremes


ENTREES {con't}

VEGAN/VEGETARIANVEGAN "SURF & TURF"Spiced Caul i f lower Steak, Smoked Spicy Paprika Oi lLobster Mushrooms with Shal lots and TarragonFork Smashed Sun ChokesCreamed Spinach SESAME CRUSTED TOFU, SHI ITAKE and DIAKON NAPOLEONKohlrabi , Heir loom Carrots in Soy Sesame Ginger VinaigretteRadish Sprouts SMOKED TOFU AND TEMPEHSl iced Avocado, Sweet & Sour VegetablesLight Smoked Sweet Tomato Coul is POLENTA NAPOLEONRoasted Red and Yel low Peppers, Roasted Tomato, Wi ltedSpinach,Mushroom Duxel le , Goat Cheese Quenel leWhite Bean Mash with Rosemary Garl ic Ol ive Oi l{Can be made Vegan by removing Goat Cheese}


ENTREES {con't}

GOURMET CHOCOLATE BOARDSharfenberger Dark Chocolate Shards, Mi lk Chocolate,Hazelnut Crackle, White Chocolate, Sea Salt Caramels,Strawberr ies, Raspberr ies and Blackberr iesDried Apricots and Pineapple, Mixed Nuts STRAWBERRY SHORTCAKEBeaten Sweet Biscuits , Macerated Local Strawberr ies,Whipped Cream, Mint PEACH SHORTCAKEBeaten Biscuits , Caramelized Peaches, Candied Ginger ,Ginger Whipped Cream STRAWBERRY RHUBARB TASTINGPoached Rhubarb St icks, Port Roasted Strawberr ies,Strawberry Ice Cream, Sable Crumble, Whipped Creamand Nasturt iums


sweet endings select 1

APRICOT UPSIDE DOWN CAKECrispy Almond Cigarettes, Bourbon Vanil la Sauce PEANUT BUTTER MOUSSE WITH CHOCOLATE WAFERSCaramel and Chocolate Sauces MEYER LEMON CURD TARTSAtop Raspberry Puree, Freshly Whipped Cream


sweet endings {con't}

Your Chef and Server wil l arr ive 1 .5 hours prior to theguests ' arr ival . Your Server wil l greet guests and serve cocktai ls , whileyour chef prepares your hors d'Oeuvres. Please pre-select your guests entree orders prior tothe event date. Hostess Check List:- hors d'Oeuvres plate- salad plate- dinner plate- dessert plate- 3 forks- 2 knives- wine glass- water glass- napkin


Details

FOUR GUESTS - THREE HOURS$550.00 SIX GUESTS - THREE HOURS$825.00 EIGHT GUESTS - THREE HOURS$1, 100.00 TEN GUESTS - THREE HOURS$1,375.00 TWELVE GUESTS - THREE HOURS$1,850.00{12 guests requires addit ional staff ing}


pricing*

*Prices are subject to a 22% servicefee and applicable sales tax.

FULL BAR PACKAGES STARTING AT $16pp WINE SERVICE WITH DINNER STARTING AT $10pp FLORAL ARRANGEMENTS STARTING AT $65 each RENTED CHINA, SILVER, GLASSWARE, L INENS STARTINGAT $22pp {tables and chairs addit ional} BISTRO AND PATIO LIGHTING AVAILABLESTARTING AT $450.00


ENHANCEMENTS

Call Kristen Wich at 860-980-3020 to reserve catering and dinner party essentials.

Documents

G O U R M E T G A L L E Y ' S