What’s for Dinner?

Wondering what has been served at Dinner in the Dark over the years? Here are the menus!

Dinner in the Dark 2018

1st Course
Pan Seared Scallops
Sweet Pea Puree, Shitake and Bacon Hash, Charred Asparagus Tips,
Roasted Baby Heirloom Tomatoes

2nd Course
Caprese Napoleon
Smoked Paprika, Roasted Herb Tomato, Black Truffle Burrata Cheese, Black Truffle Pearls, Pesto, Balsamic Fig Reduction, Micro Basil

3rd Course:
Pistachio and Raisin Chutney Stuffed Statler Chicken
Truffle Potato Puree, Carrots, Parsnips, Turnip, Citrus Beurre Blanc

Dessert:
Assorted mousse station
Raspberry, Blackberry, Nutella

 

Dinner in the Dark 2017

1st Course
Japanese potato crusted Scallops with cauliflower curry puree
accompanied with segments of citrus (grapefruit, lemon, lime) and scent of pine

2nd Course
Warm zucchini soup topped with zucchini noodles and a cool red pepper foam

3rd Course:
Beef Wellington with red pepper ragout, grilled vegetables, potato gratin, rosemary scent

Dessert Station
Smoked S’mores – Live action station
Graham cracker tart, chocolate ganache, chocolate mousse and torched marshmallow topping

 

Dinner in the Dark 2016

Passed Hors d’Oeuvres
Greek salad skewers with cucumbers, kalamata olives grape tomatoes and a feta-oregano vinaigrette
Lemongrass chicken skewer with a mint-ginger rub and pickled plum jam
Lobster profiteroles
Micro arugula & grapefruit

1st Course
Soup & salad duet plate with roasted chestnut mushroom cappuccino soup
& baby spinach salad with pomegranate, candied walnuts and a cider vinaigrette

2nd Course
Smoked duck breast sliced over pumpkin flan, balsamic-fig gastrique

3rd Course:
Wild King Salmon en papillote with fennel, arugula, carrots and grapefruit

Dessert Buffet
Pumpkin crème brulee
Apple tartlet
Mocha pot d’ crème
French macaroons

Dinner in the Dark 2015

Reception
International cheese display & vegetable crudite & dips

Parmigiano Reggiano, Vermont cheddar, smoked gouda, brie, herb-crusted chevre with artisan breads and gourmet crackers

1st Course
“Popcorn” Shrimp – chili lime marinated grilled shrimp on a skewer served over avocado salad with pickled onions, mini seasoned popcorn & wine

2nd Course
Sunburst Salad Trio served in savory cones with three types of dressings for dipping: sherried green goddess dressing, verjus feta vinaigrette, yuzo wasabi vinaigrette

3rd Course
Moroccan braised beef short rib served with risotto timbale & roasted winter vegetables

Dessert Buffet
Chocolate coffee & donuts
Apple cobbler in a mini apple
Fizzy fruit shooters
Pumpkin chestnut panna cotta in a mini pumpkin

Dinner in the Dark 2014

Reception
Local artisan cheeses with artisan breads and gourmet crackers

First Course
Soup shooter duet: butternut squash bisque & dragon chowder

Second Course
Asian Fall vegetable wrap served with three dipping sauces: sesame ginger, thai salted lime and cucumber cream

Third Course
Stonington scallop risotto with truffle pearls

Fourth Course
Pan roasted guinea fowl with parsnip mashed potatoes & brussel sprouts

Dessert
Mini chocolate lava cake
Curry marshmallow popcorn
Frutta di bosco