Menu Eight| Menu Nine
Menu Ten | Menu Eleven | Menu Twelve

Traditional Sit Down Menus

Hors d'oeuvres

(See Hors d'oeuvre Menu Selection)

First and Second Course Selections

(Please Choose One Per Guest)

Crispy Truffled Risotto
Pyramid Served with Baby Spinach
and a Lipstick Red Pepper Coulis...$10.10++

***

Timbale of Roasted Eqqplant Bruschetta
Surrounded by Mediterranean
Vegetable Frites and Nicoise Olives
Served with a Sun-Dried Tomato Aioli...$10.10++

***

Roasted Seasonal Yellow Roma Tomatoes
Stuffed with Caramelized Sweet Corn and Onion
Served with a Wild Mushroom Confit
Garnished with Pine Nuts...$10.10++

***

Gorgonzola-Potato-Tartlette
Topped with Crispy Leeks
Served with a Grilled Pear Compote
and Caramelized Walnuts....$10.10++

***

Saffron Pasta Roses with Shiitake Mushrooms, Pine Nuts
and Dungeness Crab Served with
a Tomato Concasse...$10.10++

***

Rock Shrimp and Golden Sea Scallop Gumbo
with Chili Corn Bread Sticks...$10.95++

***

Grilled Marinated Local Quail
on a Bed of Creamy Roasted Garlic Fontina Polenta
with Smoked Pancetta
Garnished with a Rosemary Sprig...$10.95++

***

Roulade of Israeli Couscous Wrapped
in Baked Filet of Sole
Surrounded by Greek Style Aux Sept Legumes
and Spices Garnished with Braised Grapes...$10.95++

***

Mushroom Souffle on a Bed of Baby Greens Garnished
with Sauteed Wild Mushrooms,
Edible Flowers and a Champagne Verjus...$10.10+

***

Duck Confit Napolean with a White Bean, Red Apple
and Caramelized Onion Salad...$10.95++

***

A Tower of Grilled Polenta, Portablini Mushroom,
Roasted Garlic and Herb Mascarpone Mousse
Served with Romesco Sauce...$10.95++

***

Trio of Perfectly Ripened Imported Cheeses
with Lemon Peppered Broiche
Served with a Port Poached Bartlett Pear...$10.95++

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Traditional Sit Down Menus

Served with Freshly Baked Gourmet Breads & Sweet Butter

Menu Seven

Pan-Seared Macadamia Nut Crusted Mahi Mahi with a
Mandarine Orange, Cucumber and Ginger Salsa on a
Currant Couscous with a Israeli Ratatouille

***

Port Poached Bosc Pear
with a Caramelized Sabayon and a Blueberry Compote
Garnished with White Chocolate Curls
and Chopped Candied Nuts

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Menu Eight

Marinated Flank Steak Roulade Stuffed with
Feta and Toasted Shallots Served with a
Pot of Feu of Mushrooms, Caramelized Sweet Corn,
Potato Gnocchi and Blue Lake Beans

***

Apple Tatin
with Vanilla Bean Creme and Marsala Caramel Sauce

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Menu Nine

Saffron Rotelli Pasta Tossed with Sauteed Wild
& Exotic Mushrooms,
Currant Tomatoes with Shaved Dry Jack Cheese on a
Bed of Garlic Spinach Garnished with
Pine Nuts & Red Endive

***

Crystallized Ginger Cake with
Sauteed Apples and Creme Chantilly

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Menu Ten

Napa Valley Mustard Crusted New York Strip with a
Tarragon Bordeaux Jus
Served with a Bouquet of Salsify Root Tied with a Chive
Accompanied with Pea Shoots, Chipolini Onions and
Fingerling Potatoes

***

White, Milk & Dark Mousse Torte
with a Wild Berry Coulis

Served with French Roasted Coffee & Tea

$32.25++ Dessert $5.95++

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