Cuisine & Cocktail Concepts: The Possibilities


Our concepts are meant to be a starting point on your journey, not your destination. Because every client in the DRISCOLL family is unique, we should rarely serve the same dish, cocktail, or wine twice. We will work with you to customize your menu for your event or special occasion as you deserve the utmost attention to detail and special treatment.

Cooking with DRISCOLL

Mother Sauces
Tomato

Sauce Provençale

Basil arborio, black pepper chevre


Bechamel

Sauce Mornay

Macaroni, bacon bits, breadcrumbs


Velouté

Sauce Supreme

Seared chicken, asparagus, gruyere, bacon mac


Hollandaise

Sauce Bernaise

Seared steak, roasted Brussels sprouts, purple potatoes


The Awakening

Morning on the Mediterranean
Cocktail

Mimosa Flight

Prickly Pear, Green Chili, Strawberry-Basil


Amuse Bouche

Lobster Deviled Eggs


Appetizer

Bruschetta Trio

Burrata, bacon jam, arugula, heirloom tomato confit Prosciutto de Parma, fresh fig, mascarpone Smoked salmon, pesto


Salad

Barbabietole

Roasted beets, goat cheese, pistachios, blackberries, spring mix, Saba vinaigrette


European Breakfast Board

Fresh Croissants, Breakfast Breads, Jams, Fresh Fruit, Nuts, Pickled Vegetables, Cheese & Meat

Mimolette, Parmigiano-Reggiano, Triple-Cream Brie Sopressata, Mortadella,‘Nduja, Prosciutto de Parma


Entrée

Garganelli e Funghi

Green peas, pecorino, pea shoots, mushrooms, crispy prosciutto


The Engagement

Spanish-Mexican Fusion
Opening Cocktail

Pineapple-Ginger Margarita

Silver tequila, fresh citrus, pineapple-ginger infusion


Amuse Bouche

Mezze

Roasted garlic hummus, carrot, cucumber, gluten-free pita crisps


Tapas

Jamón Serrano

Jamón Serrano Cerignola olives, avocado, red onion, serrano chile


Chicken Tinga Pupusas

Cabbage slaw, spicy mayo, corn tortillas


Shrimp Tacos

Cabbage slaw, spicy mayo, corn tortillas


Achiote-Rubbed Pork Belly

Crispy polenta cake, pickled red onion, habanero-orange marmalade


Patatas Bravas

Smoked paprika, Italian parsley


Peppers de Pedron

Shishito peppers, garlic, lime, blood-orange ponzu


Dessert

Desert Honey Sabayon Brûlée

Caramelized pineapple, prosecco, mint


Closing Cocktail

El Pimiento

Green chile vodka, Ancho Reyes chile liqueur, fresh citrus


Contemporary Surf and Turf
Opening Cocktail

Blood Orange Martini

Froggy B Organic Vodka | Cointreau | Fresh Blood Orange and Key Lime


Small Plates

Napoleon of Heirloom Tomato, Fresh Mozzarella & Basil

Balsamic Syrup | EVOO


Seared Scallop

Rapini | Shishito Pepper Agrodolce


Halibut Crudo

Red Fresno Pepper | Dragon Fruit | Cara Cara Orange | Avocado | Basil Oil


Grilled Bison

Thyme-Spiked Cauliflower Puree | Truffle Demi


Honey-Marsala Baked Figs

Fresh Ginger Sabayon


Dessert

Desert Honey Sabayon Brûlée

Caramelized pineapple, prosecco, mint


Closing Cocktail

Chocolate Sazerac

Four-Year-Aged Templeton Rye | White Cream de Cacao | Demerara Syrup | Aztec Chocolate Bitters


The Promise

Mexican Fiesta
Appetizers

Papas Bravas

Yukon potato, sazón spice, tomato aioli, minced herbs


Guacamole


Red onion, garlic, lime, tortilla chips


Tarta de Higo

Puff pastry, fig jam, brie, minced herbs, olive oil


Entrées

Pollo Guisado

Braised chicken, tomato, potato, sofrito, olives, plantains


Carne Asada and Carnitas Tacos

Lime, corn tortillas

Toppings: Pico de gallo, white onion, cilantro, cotija cheese, pickled cabbage, crema


Dessert

Tarta de Manzana Casera

Pastry crust, apple, cinnamon, vanilla crème, Chantilly


Tour Across the Land and Sea
Appetizers

Steamed Mussels

White wine and Spanish chorizo broth, fennel, garbanzos, sundried tomatoes, grilled baguette


Heirloom Tomato & Burrata Salad

Baby mixed greens, crispy pancetta, rustic garlic croutons, truffle vinaigrette


Entrées

Lobster & Boursin Ravioli

Red wine-lobster reduction, wild mushrooms, asparagus, basil


Filet Mignon

Pomegranate-balsamic gastrique glaze, creamy lemon-herb polenta, roasted beet medley


Pan-Seared Sea Bass

Basil beurre blanc, saffron risotto, roasted brussels sprouts


Dessert

Baked Alaska Flambé

Chocolate cake, pistachio and vanilla ice creams, malted milk balls, toasted meringue, flaming calvados brandy


Puerto Rican-Peruvian Fusion
Cocktail

Capel Pisco Sour

Appetizers

Acapurria

Crispy plantain fritters with savoy beef filling, cilantro-jalapeño aioli


Traditional Peruvian Ceviche

Corvina bass, Ají limo chili, boiled sweet potatoes, Peruvian cuzco corn, key limes, fresh herbs


Entrées

Peruvian Causa

Rich, creamy mashed potatoes mixed with Ají amarillo chili peppers, layered with albacore tuna, aioli, and avocado


Puerto Rican Pernil Pasteles

Mashed plantain and yuca root pastry filled with roasted pork and garbanzo bean sofrito and steamed in a banana leaf


Arroz con Pato

Beer-brined roasted duck breast and confit of leg and thigh, cilantro-pea risotto, salsa criolla


Dessert

Flan de Queso

Tembleque, toasted sesame


The Seduction

An Elegant Italian Evening
Amuse Bouche

Cocktail di Gamberetti

Poached prawn, Marie Rose sauce


Soup

Roasted Butternut Squash Bisque

Braised leeks, white truffle crème fraîche


Appetizer

Brown-Buttered Orange-Basil Gnocchi

Fontal cheese, asparagus, braised beef short rib


Entrée

Seasonal Wild Mushroom Risotto

Bacon-wrapped chicken roulade filled with spinach, mozzarella, sundried tomatoes, chicken demi-glace


Dessert

Bombay Alaska

Gelato, flambé méringue


Seafood Extravaganza
Amuse Bouche

Ahi Poke

Butter lettuce, honey-ginger vinaigrette


Appetizer

Sweet Chili Charred Octopus

Lemon fennel ginger relish, Japanese squash puree, ponzu-dressed radish sprout salad


Soup

Crustaceans en Papillote

Toasted bread


Pasta

Sea Urchin Carbonara (Demonstration)


Entrees

Pan-Seared Scallop

Coconut-lemongrass yellow curry, charred cauliflower, golden raisin and cashew chutney with garam marsala, English peas, biryani rice


Crispy Salmon Belly

Cilantro-jalapeno aioli, pickled onion, sweet pepper and yellow corn relish


Maple-Glazed Smoked Salmon

Horseradish wholegrain mustard emulsion, fondant potato “popcorn,” Napa cabbage


New Continental
Cocktail

Smoky Peach Margarita

Mezcal, smoked peach, black smoke salt rim


Soup

Chilled Cantaloupe

Marcona almond, ricotta, chili oil


Salad

Compressed Watermelon

Concasse heirloom tomatoes, chèvre, citrus vinaigrette


Appetizer

Seared Pork Loin

Butternut squash agnolotti, sage sauce, pecorino romano, brown butter, parsley


Entrée

Petit Filet Mignon

Celery root purée, braised spinach, cremini mushroom, fingerling potato, Bordelaise sauce


Dessert

Strawberry “Shortcake”

Shortbread biscuit, strawberry gelato, Crow’s Dairy quark


Modern Steakhouse
Amuse Bouche

Crispy Calamari

Spanish chorizo cream sauce


Soup

Consommé Olga

Clarified beef stock, diver scallops, port wine reduction


Salad

Lobster & Crispy Prosciutto

Heirloom tomatoes, frisée, spinach, orange-roasted fennel, avocado vinaigrette


Entrée

Steak & Lobster

Asparagus, lobster mashed potatoes, creamy lobster sauce


Dessert

Lemongrass-Hibiscus Raindrop Cake

Pomegranate molasses, sesame brittle


Cocktail Concepts

M.O.M.M. (Mezcal On My Mind)
Peach puree infused with thyme and vanilla combined with El Silencio mezcal, fresh lime juice, St. Germain elderflower liqueur, and orange bitters. Served up with black smoked sea salt rim.
Pomegranate Peach Bellini
Prosecco, peach hibiscus slush, pomegranate blood orange syrup, St. Germain elderflower liqueur. Served in a champagne flute.
Corazón
Silver tequila, Lillet Rouge liqueur, pomegranate passion fruit blood orange puree, lemon juice. Served up.
Can E Lope
Melon rum, coconut and mango rum, watermelon liqueur, splash of orange juice. Served up.
Délice à la Fraise
Gin, lemon juice, strawberry cordial, champagne. Served up.
Lower East Side Sour
Rye whiskey, lemon, simple syrup, cabernet sauvignon float. Served on a rock.
Watermelon Mint Mimosa
Prosecco, rum, watermelon puree, fresh mint. Served in a champagne flute.
Book Your Valentine's Day Dinner