SAMPLE FOUR COURSE DINNER

 

(WE WILL CREATE A SPECIAL MENU JUST FOR YOU AND YOUR GUESTS)

Dinner Menus start at $70 per person; includes dessert and Four Star  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 Vegetable Ratatouille Tower, lemon-lime-cilantro vinaigrette

·        Shaved Apple and Fennel, curry-cider yogurt dressing, baby curly endive, crispy Parma ham, toasted pine nuts, orange sections

·        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 Parma ham, asiago cheese, and sage                                                            

·        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