SAMPLE FOUR COURSE DINNER
Dinner Menus start at $75 per person for 6 or more guests; includes dessert and Four Star Service with out the "four star" prices!
First Course
· Curry Nut Crusted Ahi Tuna, lightly seared, sesame-soy sabayon sauce, scallion crepe
· Scallop-Lobster Cake, Vietnamese broth, cucumber seaweed salad
· Fresh Ricotta Ravioli, eggplant caviar, sage truffle jus, Parmigiano-Reggiano, tomato diamond ( home made ricotta and pasta)
· Smoked Salmon Terrine and Tuna Tartar, dill-coriander cured salmon, house smoked, layered with leeks, gold potato, roasted fennel, artichoke, fried capers, served with smoked tomato vinaigrette
· Oyster Francaise, fresh dill bread crouton, garlic sautéed spinach, lemon beurre blanc
· Wild Mushroom Strudel, caramelized walnuts, 100 year old balsamic reduction, wild flower honey, Thai basil oil
· Onion Soup, Gruyere cheese puff pastry, foie gras, truffles, in beef-tomato consommé
· Duck Roulette, plantain crisps, raspberries, celeriac salad, mandarine cognac sabayon, shallot-cabernet reduction
· Garlic and Shallot Butter Braised Snails, angel hair pasta, garlic cream, lemon basil and chives
Salad Course
· Warm Hazelnut Crusted Chevre, baby greens, lemon zest-herbed haricot verts, chilled-grilled baby bliss potato, shaved fennel, sungold tomato, champaign-shallot vinaigrette
· Asparagus Shrimp Salad, Lobster Avocado Salad and
· Shaved Apple and Fennel, curry-cider yogurt dressing, baby curly endive, crispy
· Terrine of Roquefort Cheese and Walnuts, roasted beets, poached pears, butter lettuce and mache salad, basil infused walnut oil, grilled scallion juice, dusted with fresh black pepper
· Spring Lettuces, Endive, Mache, fresh edamame bean, grilled zucchini and chayote squash, micro herb sprouts, crispy fried leek, wonton chips, soy-dijon-raspberry vinaigrette
· Napoleon of House Made Mozzarella, Heirloom Tomato, fresh basil, infused olive oil, smoked tomato coulis, beet jus, balsamic syrup, fennel bread sticks, mesculin greens (this is a beautiful presentation towering about 7 inches tall and a dozen colors)
Entrée Seafood
· Nage de Crustaces, lobster, shrimp, sea scallop with Israeli couscous, lobster sauce scented with tarragon garnished with glazed Mussels on the half shell with saffron aioli
· Caramelized Halibut wrapped in Prosciutto, potato-sugar snap galette, red wine sauce
· Seared Ahi Tuna, summer ratatouille, grilled shiitake mushrooms, Tuscan lemon-olive oil
· Pan Seared Grouper, olives, capers, sun dried tomatoes, basil, olive oil, garlic flan, artichoke and vegetable barigoule
· Sautéed Scallops, Mahi-Mahi and Lobster Risotto, asparagus, sautéed garlic spinach, roasted red pepper coulis, lemon-thyme crème Fraiche
· Roulade of Sole and Shrimp Mousse and Asparagus in brioche, sage brown butter cream of sorrel sauce, red pepper coulis
· Seared Snapper, apricot soy glaze
· Braided Salmon and Halibut braised with bacon, leeks, thyme and parsley, red wine reduction, sauce veloute
Entrée Meat, Poultry, Game
· Roulade of Beef Tenderloin stuffed with Lobster, Asparagus and Julienne Carrots, Cabernet Demi Glace (Lyonnaise Potatoes)
· Honey-Spiced Marinated Duck, Mediterranean vegetables, duck jus
· Mint Pesto Crusted Lamb Rack, southern polenta cake, minted sherry vinegar glace, carrot-shallot compote
· Rabbit Cassoulet with
· Veal Rib Roast Herb Crusted and Fire Roasted
· Ballontine of Quail, Petit Filet Mignon and Sesame Crusted Lamb
· Veal Medallions with Apples, Mushrooms and Walnuts, potato gnocchi with fresh herb butter
· Squab, Braised Endive, hazelnut-lemon grass jus, cellophane noodles
· Filet Mignon stuffed with wild mushrooms and goat cheese, Lyonnaise potato fan, demi glace
· Braised lamb Shanks with gremolata, pecorino risotto cake, tourney vegetables