Gourmet Dinner Menus

Menu One

Hors d’ oeuvres

Grilled Blue Spot Prawns with Asian Dipping Sauce
....

Asparagus Wrapped with Cream Cheese and
Roast Beef Garnished with Watercress
....

Phyllo Triangles with
Spinach, Pine Nuts, Feta Cheese
and a Hint of Currant

First Course

Timbale of Muscovy Duck Carnitas with a
Caramelized Corn Jus
Topped with Matchstick Potatoes and
Surrounded by Sunflower Seed Sprouts

Entree

Grilled Thyme Infused Swordfish On Top of a
Brunoise of Very Red Ratatouille
Surrounded by Basil Mashed Potatoes

or

Seared Aged Denver Filet of Beef
Complemented with a Duo of Sweet Potato and
Parsnip Puree Served with
Shiitake Mushroom Glacage
Garnished with Crispy Shallot Rings
Baby Sunburst Squash • Pearl Onions
Caramelized Carrots
.....

Freshly Baked Variety of Gourmet Breads and
Sweet Butter
.....

Dessert & French Roasted Coffee and Tea Service

Triple Chocolate Terrine
Composed of Bittersweet, Toasted Hazelnut and
White Chocolate Served with a Wild Berry Compote
Garnished with Candied Pistachios

Hors d’ oeuvres

Roasted Tiny Red Bliss Potatoes
Filled with Lime-Dill Creme Friache and
Sevruga Caviar
....

Peking Duck Won-Ton Served with an
Asian Plum Sauce
.....

Goat Cheese Frites Medallions with a Pesto Coulis

First Course

Seared Farm Raised Ostrich Fan Filet
Accompanied by Yam Flan and Merlot Cassis Sauce

or

Grilled Local Quail with
Madjool Date Risotto
Garnished with Arugula and Rosemary Pesto

Entree

Roasted & Braised Rabbit Jus a La Natural
Served with Mushroom-Potato Gnocchi,
Braised Cabbage and Fava Bean
Garnished with Smoked Applewood Bacon

or

Pancetta Wrapped Loin of New Zealand Venison
with a Huckleberry Zinfandel Sauce
Accompanied by Herb Spatzle
Served with Caramelized Brunoise of
Butternut Squash and Fennel

Salad Course

Shaved Bellweather Farms Pepato (Sheeps Cheese)
Served with Field Greens and a Pear Cider Coulis

Freshly Baked Variety of Gourmet Breads
and Sweet Butter

...

Dessert & French Roasted Coffee and Tea Service

"Chocolate Raspberry Delice"
Chocolate Pastry, Chocolate Mousse and
Fresh Organic Raspberries
Served with a Vanila Bean Mascarpone Sauce

Menu Three

Hors d’ oeuvres

Asiago Cheese Souffle
.....

Smoked Salmon Pinwheels with
Capers and a Lime-Dill Creme Cheese
.....

Smoked Duck with Pear Chutney on a Croustade

First Course

Watercress Soup with a
Cepe Ragout and Caramelized Leeks
Garnished with Creme Friache

Second Course

Sweet Butter Braised Main Lobster
with Baby Spinach Risotto and a
Saffron Vanilla Bean Sauce

Entree

Roti of Quail & Squab with an
Essence of Coconut, Lime and Yogurt
On a Bed of Couscous with Pine Nuts,
Ginger and Apricots Surrounded by a
Fennel-Castro Artichoke Ragout

Salad Course

Medallion of Laura Chennel’s Goat Cheese
Wrapped in a Katafi-Crispy Shredded Phyllo
Served with Field Greens
and a Champagne Verjus

Freshly Baked Variety of Gourmet Breads & Sweet Butter

.....

Dessert & French Roasted Coffee and Tea Service

"Cranberry Bombe"
White Chocolate Chiffon
Accompanied by Cranberry Coulis and
Creme Anglaise

Menu Four

Hors d’ oeuvres

Beggars Purse Filled with
Cucumber Creme Friache and Oscietr Caviar
.....

Mini Wild Mushroom Quiche
.....

Ahi Tuna Frites with Ginger Aioli

First Course

Crepe Cannelloni Stuffed with
East Coast Blue Crab and Mascarpone
Drizzed with a Sun-Dried Tomato and
Garlic Creme Pesto

Second Course

Seared Sonoma Foie Gras
Served with Grilled Pineapple, Mache Lettuce
and a Toasted Cardamon Sauce

or

Caramelized Hudson Valley Foie Gras
with Spiced Mission Figs
and Wild Mendocino Huckleberries
with Aged Balsamico

Intermezzo

Grapefruit-Tarragon Granite

Entree

Herb-Crusted Rack of Alexander Valley Lamb
on a Savory Stuffing with a
Rosemary Pinot Noir Glaze
Served with Yellow Beans and
Roasted Chiogga Beets

Freshly Baked Variety of Gourmet Breads
and Sweet Butter
.....

Dessert & French Roasted Coffee and Tea Service

Menage a Trois
with Espresso Caramel Sauce
and Forest Berries

$1000.00++ Minimum Per Party

Menu Five

Hors d’ oeuvres

Mini Maryland Style Crabcakes with Spicy Old Bay Aioli
.....

Gorgonzola-Walnut Stuffed Mushrooms
.....

Minted Melon Wrapped in Prosciutto

First Course

Grilled Day Boat Scallops
Wrapped in White Leeks
Cassoulet of Smokey Rice Beans
Garnished with Caramelized Lotus Root

Napolean of Seasoned Won Tons,
Pan-Seared Scallops
Served with Heirloom Tomato
and White Leek Concasse

Second Course

Roasted Oregon Sturgeon
with Potato Puree, Pancetta and English Peas
Served with a Lemon Thyme Broth

Intermezzo

Chilled Fruit Soup of Crenshaw Melon
in Frosted Marie Antoinette Glasses

Entree

Sauteed Free-Range Veal Tenderloin with a
Veal Reduction and Sauteed Morels
Served with Sexy Truffled Polenta
and Fava Bean-Sweet Corn Succotash

Cheese Course

A Trio of Perfectly Ripened
Imported Gourmet Cheeses
Served with Frisee and a Cabernet Verjus

Freshly Baked Variety of Gourmet Breads and Sweet Butter
.....

Dessert & French Roasted Coffee and Tea Service

Sauteed Strawberries in Cabernet Sauvignon
with a Black Pepper Sauce
Served with Vanilla Bean Gelato

$1000.00++ Minimum Per Party

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