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H.
d'oeuvres (Select 3)
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- Mini
Provencal Tart
(Bite Sized Puff Pastry with Olive Tapenade, Heirloom Tomato and Rouille)
- Crisp Belgian
Endives Spears w/ 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)
- Tuna and Salmon Tartar on Toast
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| First
Course (Select 2) |
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- Vegan Soup of the Day
- Non-Dairy Dungeness Crab and Lobster Bisque served with Rouille and Croutons
- Baby Belgian Endive and Hearts of Romaine Salad with French Roquefort, Roasted Walnuts and White Truffle Oil Dressing
- Fresh Shredded Blue Crab atop a Tower of Avocado and Heirloom Tomato served with a Cumin Dressing
- Lemon Balsamic Organic Romaine Heart Caesar Salad with Homemade Provencal Croutons and Italian Granna Parmesan Cheese
- White Asparagus Salad served with Shaved Egg Whites and a White Truffle Oil Dressing (Seasonal)
- Roasted Bartlett Pear with Melted Gorgonzola and Baby Arugula sprinkled with Balsamic and Spiced Wine Reduction
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| Second
Course (Select 3) |
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- Roasted Maine Eastern Cod with a Passion Fruit Ginger Plum Sauce served with Mango Papaya Relish and Star Anise Risotto Croquettes
- Market Fish (Seasonal, See Chef for Preparation)
- Grilled Wild King Salmon Lightly Smoked
served with a Homemade Fennel Savoy Cabbage Sauerkraut, Horseradish Cream and Lemon Olive Oil
- Grilled Swordfish with Horseradish Wasabe Mustard Emulsion
served with Wasabe Caviar, Garlic Spinach and Mashed Potatoes
- 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.)
- Half of a White Pekin Duck Cooked "Two Ways" served in a Tangerine and Orange Zest Sauce, Braised Cabbage and Crispy Potato
- Braised Kurobuta Natural Black Pork Shank with Dried Sour Cherries, Juniper Berries and Banyuls Vinegar Sauce served with Roasted Apples and Mashed Potatoes
- Roasted Whole Baby Rack of Lamb with Dijon Mustard, Tapenade and Fresh Horseradishserved with a Thyme Garlic Sauce and a Provencal Eggplant Gratin
- Roasted Black Angus Filet of Beef topped with a Shallot Melt
served with Baby Frisee in a Homemade Vinegar Dressing, Puff Potatoes and a Roasted Garlic Jus
- Dover Sole Available with a Minimum of One Week Advanced Request/Available on Thursday, Friday, Saturday, and Sunday Nights During Season/Extra Charge of $10 per request applies
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Dessert
(Select 2)
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- Assortment of Fresh Fruit and Homemade Sorbets in a Crispy Cookie
- Weiss Divine Chocolate Chip Cake topped with Gold Leaf
served with 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
- Rhubarb and Strawberry Tart served with Strawberry Sauce and Organic Tahitian Vanilla Ice Cream
- Organic Pink Lady Apple Tart Tatin served with whipped Cream and Caramel Sauce
- Valrhona & Tanzanian 70% Bittersweet Chocolate Souffle with Brandied Cherries served with Whipped Cream and Vanilla Sauce (**for up to 15 guest maximum)
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