 |
|
H.
d'oeuvres
(Select 2)
|
|
-
Mini
Provencal Tart
(Bite Sized Puff Pastry with Olive Tapenade, Heirloom Tomato and Rouille)
-
Crisp Belgian Endive Spears with Roquefort
- Chicken Brochettes with Raspberry Vinegar Barbeque Sauce
- Beef Brochettes with Garlic Raspberry Vinegar Barbeque Sauce
- Salmon Blinis
(House Smoked Salmon with Sour Cream and Caviar Garnish atop a Corn Cake)
- Mushroom-Herb Stuffed Mushroom Caps (Vegan upon request)
|
|
| First
Course
(Select 2) |
|
- Vegan Soup of the Day
-
Baby Belgian Endive and Hearts of Romaine Salad
with Roquefort, Roasted Walnuts and White Truffle Oil Dressing
-
Lemon Balsamic Organic Romaine Heart Caesar Salad
with Homemade Provencal Croutons and Italian Parmesan Cheese
|
|
|
Second
Course (Select 3)
|
|
-
Roasted Maine Eastern Cod with a Passion Fruit Ginger Plum Sauce served with Mango Papaya Relish and Star Anise Risotto Croquettes
-
Grilled Wild King Salmon
lightly smoked served with Homemade Fennel Savoy Cabbage Sauerkraut, Horseradish Cream and Lemon Olive Oil
-
Grilled Organic Chicken Breast with Garlic Raspberry Vinegar Barbeque Sauce
served with Grilled Ratatouille and Fingerling Potatoes
-
Country Dish (Beef Stew, Veal Stew, Cassoulet, etc.)
-
Braised Kurobuta Natural Black Pork Shank with Dried Sour Cherries, Juniper Berries and Banyuls Vinegar Sauce served with Roasted Apples and Mashed Potatoes
|
|
|
Dessert
(Select 2)
|
|
- Assortment of Fresh Fruit and Homemade Sorbets in a Crispy Cookie
- Weiss Divine Chocolate Chip Cake topped with Gold Leaf
served with a Vanilla and Raspberry Liqueur Sauce and Homemade Chocolate Sorbet
- Cinnamon Dusted Thin Crispy Golden Apple Tart served with Caramel Sauce and Organic Tahitian Vanilla Ice Cream
|
|
