Center Cut Filet, Mushroom Truffle Duxelles, Spinach, Demi-Glace, served with Mashed Yukon Gold Potatoes, and Fresh Asparagus

The Beef Wellington

Dessert Trio

3 tiers of a variety of tea sandwiches & canapes

The Whitney Tea Tower

Double Crème with White Chocolate

Fresh Berries and Double Crème

Assorted Scones accompanied by Whipped Honey Butter

Freshly Baked Scones

Seasonally Featured Tea Selections

Mimosa or Champagne Toast

Mixed Greens and Radish Salad with Sherry Vinaigrette

"Everything" Seasoned Salmon

Roasted Fresh Squash, Local Mushrooms, Peas, Parmesan, Basil Oil

Vegetable Risotto

16-Ounce Pork Shank Slow Braised with Fresh Herbs, served with Smashed Yukon Gold Potatoes and Artisan Baby Carrots

Roasted Pork 'Osso Buco'

Chef's Seasonal Soup Selection

Classic Caesar Salad

CAMPARI, CRANBERRY JUICE, SODA WATER, FRESH LIME JUICE, LIME ZEST, FRESH BLACKBERRIES

COSMO-FABULOWSO

TEQUILA BLANCO, CRÈME DE CACAO, COCCHI AMERICANO BIANCO, SIMPLE SYRUP, FRESH LEMON JUICE

1894

VALENTINE WHITE BLOSSOM VODKA, LIMONCELLO, RASPBERRY LIQUEUR, FRESH LEMON JUICE

THE WITCHING HOUR

Mashed Yukon Gold Potatoes and Fresh Asparagus

Petite Filet

Blackened Salmon

Soup of The Season

Entrée Caesar Salad

Crispy Brussels Sprouts, Mashed Yukon Gold Potatoes, Chicken Jus

Grilled Chicken Breast

Side Caesar Salad

Sparkling Cristalino, Iced Tableside with variety of juices

Mimosa by the Bottle

Vanilla Bread Pudding

In a large skillet over medium heat, add a tablespoon of olive oil. Add chopped mushrooms, shallots, and garlic. Sauté until the mixture is dry and golden brown, about 10-15 minutes. Stir in truffle oil, salt, and pepper. Remove from heat and let cool.

Prepare the Duxelles

Season the center cut filet with salt and pepper. Sear in a hot pan with olive oil for 2-3 minutes on each side until browned. Remove from heat and let cool.

Prepare the Filet

On a floured surface, roll out the puff pastry sheets. Spread the cooled mushroom duxelles on the pastry. Place the seared filet on top and add fresh spinach. Wrap the pastry around the beef, sealing edges with beaten egg. Brush the top with egg wash.

Assemble the Wellington

Preheat the oven to 400°F (200°C). Place the wrapped Wellington on a baking sheet and bake for 25-30 minutes or until golden brown. Let rest for 10 minutes before slicing.

Bake

In a saucepan, combine beef stock and red wine. Bring to a boil and reduce to a simmer. Add thyme, salt, and pepper. Simmer until reduced by half, about 20-25 minutes. Whisk in butter before serving.

Prepare the Demi-Glace

Peel and cut Yukon Gold potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to pot.

Prepare the Potatoes

Add butter and heavy cream to the potatoes. Mash until creamy and smooth. Season with salt and black pepper to taste.

Mash and Season

Trim the ends of the asparagus and place in a bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat.

Prepare the Asparagus

In a skillet over medium-high heat, sauté the asparagus for 5-7 minutes until tender-crisp.

Cook the Asparagus

Center Cut Filet

Mushrooms (finely chopped)

Shallots (finely chopped)

Garlic (minced)

Fresh Spinach

Puff Pastry Sheets

Egg (beaten for egg wash)

Truffle Oil

Salt

Black Pepper

Beef Stock

Red Wine

Butter

Thyme (fresh)

Yukon Gold Potatoes

Heavy Cream

Asparagus

Olive Oil

In a saucepan, combine water and butter. Bring to a boil, then stir in the flour until the mixture forms a ball. Remove from heat.

Prepare the Choux Pastry

Allow the mixture to cool slightly, then add eggs one at a time, mixing well after each addition until smooth.

Add Eggs

Transfer the mixture to a piping bag and pipe small eclairs onto a baking sheet. Bake at 400°F (200°C) for about 20 minutes until puffed and golden.

Pipe Eclairs

Whip heavy cream with vanilla extract until stiff peaks form. Fill the cooled eclairs with the whipped cream.

Make the Filling

Melt dark chocolate in a double boiler and dip the tops of the eclairs into the melted chocolate.

Prepare the Chocolate Glaze

In a bowl, combine flour, butter, sugar, egg yolk, and vanilla extract. Mix until it forms a dough. Chill for 30 minutes.

Make the Tart Shell

Roll out the dough and cut into small circles. Press into mini tart pans and bake at 350°F (175°C) for 15 minutes or until golden.

Bake the Tart Shells

In a bowl, beat cream cheese and confectioners' sugar until smooth. Fill the cooled tart shells with the cream mixture.

Prepare the Cream Filling

Arrange mixed fresh fruit on top of the cream filling in each tart.

Top with Fresh Fruit

Combine graham cracker crumbs and melted butter. Press the mixture into the bottom of mini cheesecake pans.

Prepare the Crust

In a bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla extract, mixing well.

Make the Cheesecake Filling

Pour the filling over the crusts and bake at 325°F (160°C) for 20-25 minutes until set. Allow to cool.

Bake the Cheesecakes

Spread sour cream over the top of each cheesecake and return to the oven for an additional 10 minutes.

Add the Sour Cream Topping

Water

Unsalted butter

All-purpose flour

Eggs

Powdered sugar

Heavy cream

Vanilla extract

Dark chocolate

Granulated sugar

Egg yolk

Cream cheese

Confectioners' sugar

Mixed fresh fruit

Graham cracker crumbs

Sour cream

Using a sharp knife, trim the crusts off the slices of white, whole wheat, and rye bread.

Cutting the Bread

Cut each slice into quarters or desired shapes for tea sandwiches.

Slicing Bread for Sandwiches

In a mixing bowl, blend the cream cheese until smooth and spreadable. Season with salt and pepper to taste.

Cream Cheese Spread

Spread cream cheese on 1 quarter of white bread. Thinly slice the cucumber and layer on top. Top with another quarter of bread.

Cucumber Sandwiches

Spread cream cheese on whole wheat bread, add slices of smoked salmon, and garnish with fresh dill. Close with another slice of bread and cut into quarters.

Smoked Salmon Sandwiches

Mix egg salad together with seasonings. Spread generously on rye bread and top with another slice. Cut into desired shapes.

Egg Salad Sandwiches

Spread hummus on white bread and layer roasted red peppers on top. Close with another slice and cut into quarters.

Hummus and Roasted Peppers

Spread butter on one quarter of bread and top with jam. Close with another quarter and cut into shapes.

Butter and Jam Sandwiches

Spread whipped cream on one quarter of bread and layer sliced strawberries. Close with another quarter and cut into shapes.

Strawberry Sandwiches

Drizzle honey over the top of your sweet sandwiches for added sweetness.

Honey Drizzle

Bake mini puff pastry shells according to package instructions until golden brown.

Assembling Canapes

Once cooled, fill each pastry shell with a dollop of goat cheese, a spoonful of fig jam, and sprinkle with chopped walnuts.

Filling Canapes

Top each canape with microgreens for a fresh touch.

Garnishing

On a large serving platter or tiered stand, arrange the prepared sandwiches and canapes. Start with the largest sandwiches at the bottom and the smaller canapes on the top tier.

Layering the Tea Tower

Garnish with fresh herbs or edible flowers for a beautiful presentation. Serve with a selection of teas.

Final Touches

White Bread

Whole Wheat Bread

Rye Bread

Cream Cheese

Cucumber

Smoked Salmon

Egg Salad

Hummus

Roasted Red Peppers

Fresh Dill

Jam (Strawberry or Raspberry)

Honey

Sliced Strawberries

Whipped Cream

Mini Puff Pastry Shells

Goat Cheese

Fig Jam

Chopped Walnuts

Microgreens

In a large mixing bowl, beat the cream cheese until smooth and creamy using a hand mixer or stand mixer.

Mix Cream Cheese

Gradually add the heavy cream to the cream cheese while mixing. Continue mixing until the mixture is fluffy and well combined.

Add Heavy Cream

Add vanilla extract and powdered sugar to the mixture. Beat on low speed until incorporated, then increase to medium speed until smooth.

Incorporate Vanilla

In a microwave-safe bowl, combine the white chocolate chips and butter. Microwave in 30-second intervals, stirring in between, until melted and smooth.

Melt White Chocolate

Stir in the milk to the melted chocolate mixture until well combined and smooth.

Add Milk

Pour the melted white chocolate mixture over the cream cheese mixture and gently fold until combined without overmixing.

Layer the Mixture

Transfer the combined mixture into a serving bowl or individual cups. Refrigerate for at least 2 hours, or until set.

Chill the Mixture

Before serving, garnish with grated white chocolate and fresh berries if desired.

Garnish

cream cheese

heavy cream

vanilla extract

powdered sugar

white chocolate chips

butter

milk

grated white chocolate

fresh berries (optional)

Rinse all the berries under cold water to remove any dirt or impurities. Gently pat them dry with a clean kitchen towel.

Prepare the Berries

In a serving bowl or platter, arrange the strawberries, blueberries, raspberries, and blackberries in a colorful pattern. You can layer them or place them randomly, depending on your preference.

Arrange the Berries

Tear the mint leaves into smaller pieces and sprinkle them over the arranged berries for a fresh aroma and taste.

Garnish with Mint

Spoon double crème generously over the berries just before serving. Enjoy this delightful and creamy combination!

The Beef Wellington

Dessert Trio

The Whitney Tea Tower

Double Crème With White Chocolate

Fresh Berries And Double Crème

Freshly Baked Scones

Seasonally Featured Tea Selections

Mimosa Or Champagne Toast

"everything" Seasoned Salmon

Vegetable Risotto

Roasted Pork 'osso Buco'

Chef's Seasonal Soup Selection

Classic Caesar Salad

Cosmo-fabulowso