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| H.
d'oeuvres
(Select 4) |
- Mini
Provencal Tart (Bite Sized Puff Pastry with Olive Tapenade, Heirloom Tomato and Rouille)
- Crisp Belgian
Endive 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
- Homemade Smoked Whitefish on Corn Cakes
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| First
Course
(Select 3) |
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- Vegan Soup of the Day
- Non-Dairy Dungeness Crab and Lobster Bisque served with Rouille and Croutons on the side
- 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 Croutons and Parmesan Cheese
- Roasted Bartlett Pear with Melted Gorgonzola and Baby Arugula
sprinkled with Balsamic and Spiced Wine Reduction
- Jean-Francois' Duck Foie Gras Terrine
seasoned with Orange Brandy, Orange Zest and Black Pepper
served with Brioche Toast and a Rhubarb and Goji Berry Jam on the side
- Napoleon of Sauteed Foie Gras Terrine
served with Strawberry Rhubarb Chutney and Tangerine Sauce
- Warm Maine Lobster Salad served with a Medly of Garden Vegetables, Artichoke Hearts and White Truffle Oil Dressing
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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
- 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.)
- 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 Horseradish
served with a Thyme Garlic Sauce and a orn/Braised Endive 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
- Half of a White Pekin Duck Cooked "Two Ways"
served with a Tangerine and Orange Zest Sauce, Braised Cabbage and Potatoe Gaufrette
- Sauteed Venison Chop in a Cocoa Bean Crunch and Game Sauce
served with Yam Puree and Sauteed Polenta with Blueberries
- Dover Sole Available with a Minimum of One Week Advanced Request/Available on Thursday, Friday, Saturday, and Sunday Nights/Extra Charge of $10 per request applies
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| Dessert
(Select 3 ) |
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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 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
- Valrhona & Tanzanian 70% Bittersweet Chocolate Souffle with Brandied Cherries
served with Whipped Cream and Vanilla Sauce (* * for up to 15 guest maximum)
- Organic Pink Lady Apple Tart Tatin served with Whipped Cream and Caramel Sauce
- Provencal Apricot Tart and Frangipane with Whipped Cream and Roasted Almonds served with Caramel Sauce
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