Catering to Foodies

• By Rebecca Milzoff
• Published Winter 2008

The reception menu.

Summer: Dressed-Up Barbecue
By Josh Capon, Lure Fishbar

First Course
Chilled yellow-tomato gazpacho with crispy soft-shell crab and avocado mousse
“Garnish the soup with some watermelon or grapes, and perch the tempura-battered half-crab atop the avocado mousse.”

Second Course
Charred octopus salad with marinated heirloom tomatoes, arugula, and roasted red onion
“Serve the octopus Greek-style: braised, marinated in fresh herbs, then grilled.”

Third Course
Surf and Turf: grilled lobster tail with roasted-sweet-corn-and-citrus butter, and barbecued rack of lamb with crushed peas and mint
“Rack of lamb is one of the nicest pieces of meat you can buy, and the lobster tail is as classy as it gets.”

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COST PER HEAD: $265