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

or (631) 954-1750