112th CIYC Going Into Commission – May 18, 2019
112th CIYC GOING INTO COMMISSION
May 18th 1830 Flag Ceremony and Dinner Afterwards
–Hors d’ oeurves–
A Luscious Assortment of Seasonal Fruits,
Vegetables, Cured Meats, & Cheeses
Accompanied with House Made Spreads, Dips
Artisanal Crackers & Breads
Sushi
Chef’s Selection of Passed Hors d’oeurves
-Seated To-
Heirloom “Caprese”
Creamy Burrata & Fresh Heirloom Tomatoes, Micro Arugula
-Spring Dining Stations-
(No Pre-Selection Required)
.Chef’s Carving Station
Grilled Herbed Flank Steak
Chimichurri + Wild Mushroom Demi Glace
.Fennel and Garlic “Porchetta”
“porchetta” Pork tenderloin with garlic, fresh herbs,
toasted fennel
.Orrichette
Broccoli Rabe, Sausage, Olive Oil
.Roasted Salmon
Creamy Garlic Dijon Sauce
.Harvested Roasted Chicken
Herbs in Natural Au Jus
.Filetti Di Pomodoro
Tomatoes, onions, Fresh Basil, Rigatoni
.Roasted Heirloom Potatoes
Garlic, Herbs
.Grilled Seasonal Vegetables
Zucchini, Summer Squash, Eggplant, Peppers, Broccoli
Two Complimentary Bottles of Wine for Each Table
-Dessert-
Mini Dessert Boards w/melon slices
Coffee & Tea
$ 80.00 Per person (inclusive of tax & tip) Cancellation Fee $42.00 Less than 36 Hrs Prior
Please Use the link below to make your Reservation
ciycentertainment(Replace this parenthesis with the @ sign)gmail.com
or (631) 954-1750
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