Elk Cove Inn Business Conference Menu

All food is hand made by a 4-star team from scratch, using organic ingredients as much as seasonally possible. Some dishes are seasonal.

Hors d' oeuvres

(prices will be quoted per person based on 1.5 hors d'oeuvres per person)
Passed or Stationary

Lobster roll with pippin apple fennel slaw and cornmeal crusted spring onion
Alsatian veal torte
Scallop St. Jacques
Mussels carbonara
Chévre panna cotta with grilled stone fruit
Corn cakes with chanterelle mushroom, fava beans and citron bisque
Crab and corn napoleon with lime beurre blanc and crispy wonton
Beef bourguignon crepe in brioche triangle
Oysters broiled with bacon, spinach and cornbread crumb topping
Steamed littleneck clams with drawn butter
Wild mushroom beggars purse with pinto bean succotash
Grilled herbed goat cheese stuffed giant prawns wrapped in prosciutto and served with bloody Mary cocktail sauce
Pan seared sea scallop with tomato, garlic and parsley flamed in brandy
Caramelized baby eggplant with garlic, balsamic, red pepper, tomato and basil
Jicama and melon Carpaccio

Heirloom tomato caprese salad
Caesar salad
Roast beet salad with goat cheese, wild mulberries, kumquats and blood orange vinaigrette
Blush salad: arugula, Mache and sorrel with straw berry poppy seed dressing, jicama, pistachio and sunflower sprouts
California salad: mixed young lettuces with avocado, dried mango, asparagus, hempseeds and roasted garlic champagne vinaigrette
Mixed greens with cherry tomato, cucumber, radish, olives and rosemary balsamic vinaigrette
Greek panzarella salad: Persian cucumber, feta, tomato, red onion, spinach, croutons, lemon dressing
Iceberg wedge with grilled shrimp, Humboldt fog bleu cheese dressing, bacon bits, tomato and croutons

Lobster ravioli in a saffron champagne cream sauce with roasted fennel and chive essence
Angel hair pasta with prawns, mussels, oven-dried tomato, crab in roasted garlic butter sauce topped with pan seared sea scallops
Grilled chicken linguine carbonara with bacon and English peas
Goat cheese tortelloni with fire roasted tomato sauce, shiitake mushroom and sugar snaps
Tuscan fettuccine: tomato, caper, olive, pine nut, cannellini beans, fennel in white wine sauce
Tagliatell with Bolognese sauce, garlic toast and fresh parmesan cheese
Potato gnocchi with beef filet, grilled artichoke and tomato in a red wine butter sauce
Prawn and English pea risotto with tomato concasse and lemon thyme
Paella
Seafood jambalaya
Penne with heirloom tomato, basil, garlic, Romano cheese and extra virgin olive oil
Crab cannelloni

Crab stuffed shrimp with whole grain mustard beurre blanc
Cajun sea bass with black-eyed pea collard roll, polenta frites and Creole sauce
Paupiettes of sole filled with salmon mousse with chanterelle supreme sauce
8 oz lobster tail tempura with ginger chili butter
Pan seared ono with mango, papaya salsa
Half lobster "thermidor style" with scallop, leek and potato gratin stuffing, fresh tarragon and sauce rouille
Cedar plank roasted salmon with basil pistachio butter
Cioppino: sea bass, shrimp, crab, clam, calamari and mussel in a fennel, saffron and tomato broth with saffron chipotle aioli
Sesame crusted Ahi tuna with gingered lemongrass sauce and wasabi
Crab cakes with fire-roasted Poblano aioli

Couscous, fig and apricot stuffed onion with red pepper cream sauce
Spring vegetable fricassee in a puff pastry jewel box
Eggplant timbale filled with grilled ratatouille
Grilled vegetable napoleon with navy bean puree
Wild mushroom beggar's purse with leek edamame ragout
Hazelnut crusted tofu with sage frangelico gravy
Vegetable strudel with spicy tomato coulis
Cauliflower risotto with mascarpone cheese, leek, tomato, grated pecorino, cauliflower beurre noisette
Seitan and vegetable in green curry sauce

Southern pork chop smothered in 3-onion gravy with onion crisps
Grilled Riesling-honey glazed pork loin with spiced apple chutney
Pork roulade filled with spinach, pine nuts, garlic and red pepper with herb pan gravy
Grilled lamb chops with Sicilian vegetable relish and spearmint pistou
Grilled 9 oz filet mignon with truffled syrah demiglace and stout battered onion rings
12 oz NY strip au poivre with brandy and peppercorn sauce
Veal saltimbocca with fresh sage, tomato and prosciutto au jus de veau
Veal Oscar: pan seared veal cutlets topped with shrimp, crab, asparagus and béarnaise sauce
Daube de boef bourguignonne en cocotte
Braised beef short ribs in cabernet sauvignon with potato shoestrings
Osso Bucco with baby vegetables and pancetta gremoulata
Beef tenderloin wellington: wild mushroom duxelle and country pate baked in puff pastry, sauce espagnol
Prime rib of beef with jus and Yorkshire pudding

Wedding cake periferals: cookies, mini cream puffs and éclairs, chocolate dipped strawberries, homemade ice cream and sorbets