Joans on 3rd menu

PASSED HORS D’OEUVRES

corn madeleine
with caviar and creme fraiche

crispy russian peewee potatoes
with sour cream and applewood smoked bacon

salmon tartare
with fresh coriander and lime on wonton crisps

zucchini parmigiana
thinly sliced zucchini layered with provolone, baked in a parmesan breadcrumb crust

caramelized onion tartlet

spicy rock shrimp salad
with cucumber on an individual spoon

pancetta, leek and goat cheese tartlet

mini bbq duck taco

scallop wontons with fresh lime

fresh black mission figs stuffed with gorgonzola,
wrapped in prosciutto di parma with 18 year old balsamic vinegar (seasonal)

jumbo shrimp and snow crab legs cocktail

grilled skewered prawns

herbed smoked chicken - chutney salad in red endive

duck confit salad in a chive crepe

samosas with cucumber raita

pakoras
with tamarind dipping sauce

coconut crusted shrimp
with curried pineapple mango chutney

prosciutto wrapped asparagus
with melted scamorza cheese

warm zucchini fritters with chili aioli

corn fritters with scallion cream

involtini di zucchini
paper thin grilled zucchini with citron goat cheese and fresh thyme

crostini with curried chick pea puree and fried coriander leaves

sesame crusted ahi
with cilantro puree & balsamic honey reduction served on wonton crisp

chinese scallion pancakes
with ginger hoisin sauce

seared ahi skewers with wasabi dipping sauce

chicken potstickers & vegetable potstickers
served with soy, ginger and cilantro dipping sauce

bocconcini con pumate
'little mouthfuls' of locally made mozzarella with sun dried tomato and fresh basil

roasted beef tenderloin on crostini
with baby arugula and horseradish crème fraiche

chicken sate with peanut dipping sauce

crab cakes with garlic aioli

smoked salmon
with lemon crème fraiche and dill on crostini

belgian endive spear with gorgonzola and mascarpone
drizzled with wild forest honey

herb roasted pork tenderloin skewer
with mango - papaya salsa

 
STATIONARY HORS D’OEUVRES

garden basket
with herb caper dip, roasted red pepper dip or spinach & leek dip

cheese board
a selection of fine cheeses from around the world

charcuterie
italian salame, mortadella with pistachios, assorted olives, paté and cornichons

grilled Mediterranean vegetables
with hummus, baba ganoush, kalamata olives, fresh herbs and fresh pita

shrimp cocktail
with Joan's On Third orange cocktail sauce

baked brie in bread with apricots and toasted pecans

housemade toasted pita triangles
with spinach leek dip and hummus

tramezzini bar
bite size toasted Italian sandwiches
with fresh mozzarella and ligurian olive paste
or sicilian roasted peppers

quesadilla bar
3 cheese
grilled chili lime shrimp with fresh corn & black beans
grilled bbq chicken breast, gorgonzola and roasted peppers
pancetta, leek and goat cheese
accompanied by fresh guacamole, pico de gallo & tomatillo salsa

housemade crostini
with ligurian olive paste, capunatina and tuscan white bean purée

 
SALADS

baby field greens with spiced pecans, goat cheese and Joan’s vinaigrette

butterleaf salad with french feta and organic dried cranberries

caprese salad (seasonal)
handmade mozzarella made from local cow’s milk, vine ripened tomatoes and fresh basil

baby spinach and arugula
with lemon vinaigrette and shaved parmigiano reggiano

butterleaf and radicchio
with toasted walnuts, crisp pears & apples and great hill blue

watercress with pink grapefruit, avocado and wildflower honey dressing (seasonal)

sicilian raw fennel salad with oranges, red onion and fresh mint

caesar salad
baby romaine hearts, homemade croutons and shaved argentine parmesan

greek salad
feta, kalamata olives, bermuda onions, tomatoes and cucumbers

chinese chicken salad

ginger lime steak salad
with mixed greens, tomatoes, cucumbers awith a ginger lime vinaigrette

iceburg lettuce slivers
with crisp red onion and point reyes blue cheese dressing


SOUPS

broccoli
butternut squash and pear
spicy tortilla
lentil
corn chowder
roasted mushroom
carrot & lemon
chilled curried apple
roasted red pepper
tomato basil
3 onion
chilled cucumber & dill
gazpacho


ENTRÉES

roasted halibut
with indonesian chili sauce and wasabi cream

basil pesto crusted salmon

seared ahi with balsamic honey reduction and cilantro sauce

salmon ericina
poached filet of salmon with tomatoes, fresh basil, extra virgin olive oil and garlic
served with cucumber dill sauce

roasted baby poussin

roasted white fish with caramelized onions and capers

beautifully decorated whole poached salmon
with cucumber dill sauce

supreme de volaille
chicken with sautéed mushrooms, ham and gruyere in a madeira sauce

chicken milanese sautéed with brown lemon butter

roasted medallion of duc breast
with black cherry balsamic reduction served on a potato galette

coconut curry chicken served with jasmine rice

grilled rack of lamb
with Dijon and pistachio crust

prosciutto wrapped halibut
with fresh fig salsa

herb roasted pork tenderloin
with a mango-papaya salsa

yukon gold potato crusted salmon
with a granny smith apple cream sauce

farmhouse braised pork tenderloin

seared beef tenderloin with marsala demi-glace

korean style short ribs

roasted baby new zealand lamb chops
with “zogghiu” ~ a sicilian mint, lemon and garlic sauce

grilled lobster tails
brushed with butter and fresh lemon

Joan’s macaroni and cheese
with aged gouda, sautéed leeks, mushrooms and tomatoes

wild mushroom ravioli
with mascarpone and toasted pine nuts

pila di verdure
stacked heirloom tomatoes with handmade fresh mozzarella
and grilled baby vegetables, drizzled with arugula pesto and extra virgin olive oil

lemony risotto with seared scallops and jumbo garlic shrimp

ginger thai beef tenderloin
served over wild greens, broccolini rapini, asparagus tips and baby leeks

prosciutto wrapped halibut
drizzled with an aged balsamic reduction

artichoke ravioli tossed in a Pernot sauce


ACCOMPANIMENTS

Joan’s traditional  macaroni & three cheeses

roasted baby vegetables

calabrese artichokes stuffed with fresh ricotta, sopressata salame and pecorino (seasonal)

yukon gold potato terrine with wild mushrooms

roasted cremini and tree-oyster mushrooms with fresh thyme and parsley

classic creamy mashed potatoes

roman spinach with garlic, toasted pine nuts and raisins

oven roasted farm carrots

pommes gratinée with grafton vermont cheddar

midnight moon twice baked potatoeswith goat’s milk gouda

roasted heirloom potatoes with sea salt & parsley

basmati rice with golden raisins and cardamom

classic rice pilaf

polenta alla romana

baked tomatoes stuffed with rice

sautéed sesame snow peas

mandorlata seared peppers with almonds, currants & fresh mint

grilled venetian white polenta

crisp blue lake green beans with toasted hazelnuts

roasted root vegetables

toasted israeli couscous

haricot vert bundles with scallion bow

 
DESSERTS

chocolate roulade
flourless chocolate cake rolled with fresh whipped cream

display of mini sweets
powdered sugar pecan balls, chocolate dreams, sugared molasses cookies,
and chocolate coconut meringues

cupcakes
chocolate, coconut or vanilla

normandie chocolate mousse

chocolate bouchon

trio of sorbet or gelato

broiled lemon tart

coeur a la crème
with raspberry sauce

flourless chocolate cake
with creme anglaise

cheesecake

rustic apple pie

apricot charlotte

cappuccino nut torte

lemon curd tartlets

chocolate raspberry torte

mixed berry cobbler

torta della nonna

frutti di bosco

pear torte

tiramisu

plum torte

carrot cake

coconut cake

*Complete Coffee and Espresso Service Available*