Two Poached Eggs and Spinach Bechamel on Brioche Toast with Bacon, Corn and Potato Hash
Barton’s Mini Burgers
Beef Burgers with Havarti cheese, Sliced Tomato, Butterhead Lettuce and Charred Onions on a Potato Roll, With House-Made Aioli, Dijon Mustard and Kettle Chips
Crispy Chicken Club Sandwich
Chicken Breast, Smoked Bacon, Sliced Avocado, Tomato, Butterhead Lettuce on Brioche Toast with House-Made Basil Aioli and Kettle Chips
Seared Salmon
Seared Salmon with Asparagus, Shiitake Mushrooms, Israeli Couscous and Sweet Corn Jus
Goat Cheese Tortellini
House-Made Pasta filled with Chevre, Red Onion and Chives, Topped with a Red Pepper Cream, Roasted Red Pepper Strips and Asparagus Tips
Desserts
Prelude Sundae
House-Made Cinnamon Ice Cream, Roasted Caramel Apple Slices, Caramel Sauce and Whipped Cream. Topped with a Mini Caramel Apple and Accompanied by Chopped Peanuts
PB&J
Grape Jelly Gelato Sandwiched Between Peanut Butter Mousse Pyramids topped with Macadamia Praline Glaze and Chocolate Ganache
Crazy for Chocolate
Triple Chocolate Cupcake with Chocolate Buttercream and Truffle Filling Covered in Chocolate Ganache. With a Cherry on Top, Naturally.
Nutty For Caramel
Warm Caramel Pecan Roll with Kahlua Mousse
Deconstructed Strawberry Shortcake
Fresh Strawberries, Lemon Curd, Lemon Pound Cake
Cookies and Cream
Buttery Chocolate Chip Cookie Bar topped with Mini Marshmallows, Caramel, Brownie Pieces and Glazed Pecans, Served with a House-Made Crème Fraiche Ice Cream Pop
Custard Quintet
Flight of Coffee, Pistachio, Chocolate, Coconut-Mango and Vanilla Bean Mini Custards
Dinner
Starters
Prelude Salad
Chopped Romaine and Iceberg Lettuce, Hearts of Palm, Sweet Corn, Brioche Croutons, Chevre, Grape Tomatoes, Avocado, Basil-Lemon Dressing
Butter Poached Shrimp Salad
Jumbo Shrimp, Watercress, Shaved Fennel, Florida Grapefruit, Avocado and Tarragon with a Citrus Vinaigrette
Double Smoked Salmon, Celery, Cucumber, Capers, Grape Tomatoes, Red Onion, Heirloom Tomato and Brown Bread Croutons with a Red Wine Mustard Vinaigrette and Parsley
Tuna and Roasted Beet Salad
Seared Rare Tuna and a Checkerboard of Roasted Red and Yellow Beets, Grape Tomatoes and Microgreens topped with Ginger Syrup, Jalapeno Emulsion, Olive Oil and Soy Reduction
Beef Carpaccio
Tenderloin of Beef, Horseradish Mustard Sauce, Capers, Shallot-Infused Olive Oil and Crostini
Sweet Corn and Bacon Chowder
Puree of Sweet Corn and Rendered Bacon in Tarragon Cream. Garnished with Chives
Entrees
Skirt Steak
Grilled Skirt Steak with Red Beans, Roasted Poblano Pepper, Sweet Corn and Watercress
Short Ribs en Croute
Beef Short Ribs, Baby Vegetables and a Brandy Cream with a Crispy Pastry Top, with Braised Potatoes
Roasted Chicken
Chicken With Fingerling Potatoes, Escarole, Plum Tomato and a Mustard Brown Butter Sauce
Duck Confit
Confit of Duck Leg, Braised Green Lentils with Garlic Sausage, Carrots, Onions and Leeks
Seared Salmon
Seared Salmon with Asparagus, Shiitake Mushrooms, Israeli Couscous and Sweet Corn Jus
Red Snapper
Seared Red Snapper topped with a Lemon Caper Butter Sauce with Eggplant, Zucchini, Fennel and Squash
Goat Cheese Tortellini
House-Made Pasta filled with Chevre, Red Onion and Chives, Topped with a Red Pepper Cream, Roasted Red Pepper Strips and Asparagus Tips
Desserts
Prelude Sundae
House-Made Cinnamon Ice Cream, Roasted Caramel Apple Slices, Caramel Sauce and Whipped Cream. Topped with a Mini Caramel Apple and Accompanied by Chopped Peanuts
PB&J
Grape Jelly Gelato Sandwiched Between Peanut Butter Mousse Pyramids topped with Macadamia Praline Glaze and Chocolate Ganache
Crazy for Chocolate
Triple Chocolate Cupcake with Chocolate Buttercream and Truffle Filling Covered in Chocolate Ganache. With a Cherry on Top, Naturally.
Nutty For Caramel
Warm Caramel Pecan Roll with Kahlua Mousse
Deconstructed Strawberry Shortcake
Fresh Strawberries, Lemon Curd, Lemon Pound Cake
Cookies and Cream
Buttery Chocolate Chip Cookie Bar topped with Mini Marshmallows, Caramel, Brownie Pieces and Glazed Pecans, Served with a House-Made Crème Fraiche Ice Cream Pop
Custard Quintet
Flight of Coffee, Pistachio, Chocolate, Coconut-Mango and Vanilla Bean Mini Custards
Bar Menu
Menu
BG Kettle Chips
Trio of House-Made Kettle Potato Chips seasoned with Herbs, Truffle Oil and Parmesan Cheese
Prosciutto and Melon Platter
Shaved Prosciutto, Fresh Melon, Baby Arugula, Grape Tomatoes, Shaved Parmesan, Olive Oil, Sea Salt and Crostini
Chopped Liver
Chicken Liver Pate with Red Onion Marmalade, Cured Olives and Crostini
Dip Flight
House-Made Hummus, Guacamole and Bell Pepper Tapenade with Chips and Crostini
Flatbread
Flatbread topped with Shaved Prosciutto, Roasted Onions, Thyme, Olive Oil, Parmesan Cheese and Frisee Salad with a Mustard Vinaigrette
Desserts
Prelude Sundae
House-Made Cinnamon Ice Cream, Roasted Caramel Apple Slices, Caramel Sauce and Whipped Cream, Topped with a Mini Caramel Apple and Accompanied by Chopped Peanuts
PB&J
Grape Jelly Gelato Sandwiched Between Peanut Butter Mousse Pyramids topped with Macadamia Praline Glaze and Chocolate Ganache
Crazy for Chocolate
Triple Chocolate Cupcake with Chocolate Buttercream and Truffle Filling Covered in Chocolate Ganache. With a Cherry on Top, Naturally.
Nutty For Caramel
Warm Caramel Pecan Roll with Kahlua Mousse
Deconstructed Strawberry Shortcake
Fresh Strawberries, Lemon Curd, Lemon Pound Cake
Cookies and Cream
Buttery Chocolate Chip Cookie Bar topped with Mini Marshmallows, Caramel, Brownie Pieces and Glazed Pecans, Served with a House-Made Crème Fraiche Ice Cream Pop
Custard Quintet
Flight of Coffee, Pistachio, Chocolate, Coconut-Mango and Vanilla Bean Mini Custards