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At a Terrapin Event, you will find the same delicious, fresh, award-winnning cuisine served at Terrapin Restaurant. We believe in eating local, and all of our food is sourced from local farms and growers and organic whenever possible. Our meats and animal products are hormone and antibiotic free. Each menu we serve is unique and created specifically for the event it is served at. Most of our menus are seasonal, so that we can provide the freshest ingredients available. Below are some sample menus, created for use at a fall wedding. Remember, the menu for your event is going to be unique and designed with your wants and needs in mind.
sample menus |
a sample fall menu
served to you and your guests by our professional waitstaff
Appetizer
Penne Pasta with Shaved Mozzarella,
Heirloom Tomatoes and Fresh Basil
Salad
Fall Salad of Arugula and Belgian Endive and Radicchio with Sliced Apple and Pears, Crusted Maine Lobster Cake with a Toasted Pecan Vinaigrette
Hudson Valley Artisanal Rolls and Sweet Cream Butter
Entrée
Pan Seared Free Range Chicken Breast filled with Chevre and Sun Dried Tomato with Crisp Polenta and a Tomato Coulis with Wilted Spinach
Grilled Tournedos of Beef with Fresh Porcini Mushrooms and Caramelized Garlic Whipped Potatoes and a Succotash of Sweet Corn, Fava Beans and Charred Fennel
House-made Ravioli filled with Pumpkin and Ricotta with a Sherry and Brown Butter Sauce
sample family-style (russian butlered) fall dinner.
Appetizer
Fall Salad with Arugula, Belgian Endive and Radicchio with Sliced Apples and Pears and Crumbled Goat Cheese, served with a Toasted Pecan Vinaigrette
Hudson Valley Artisanal Rolls and Sweet Cream Butter
Family Style Entrées
(Butlered Russian Style to each guest)
Carved New York Sirloin with Creamy Horseradish Aioli
Pan Seared Cod Filet with a Lemon-Caper Beurre Blanc
Pumpkin Filled Ravioli with a Beurre Noisette and Sherry Sauce
Accompaniments
Caramelized Garlic Whipped Yukon Gold Potatoes
Mélange of Cipollini Onions and Haricot Verts Beurre Noisette
Toasted Orzo with Sun Dried Tomatoes, Fire Roasted Artichoke Hearts and a Basil Pesto with Shaved Asiago
For more information, please contact our
Catering Director, Hugh Piney:
845-889-8831 or hugh@terrapincatering.com