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Hors D’oeuvres
Salads
Vegetable Side Dishes
Soups
Pastas, Risotto and Paella
Entrees
3-Course Menu Suggestions
Sandwiches
Cold Entree Platters
Desserts
Breakfast And Brunch
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Entrees
Seafood
Brioche Crusted Cod
Pommes puree, artichoke puree, baby artichokes in season, tomato confit
Chilean Sea Bass
Pan roasted, mango chutney, citrus beurre blanc, jasmine rice
Pan Roasted Salmon
Roasted garlic pommes puree, blistered cherry tomatoes, basil oil
Seared Diver Scallop
Creamy polenta, rosemary, tomato concasse
Seared Diver Scallop
Pea puree, pea tendrils, black garlic, shallots
Pan Roasted Trout
Rice pilaf, brown butter, haricots verts
Pan Fried Dover Sole
Parsley potatoes, sauce meuniere, spinach
Lobster Tail Provencale
Homemade pasta, tomato, garlic, white wine
Shrimp a L’Amercaine
Seared shrimp, sauce a l’amercaine, cognac, white wine, garlic, rice pilaf
Poultry
Roast Chicken
Free range, herb and onion stuffing, roasted garlic pommes puree, sauce fines herbes
Chicken Marsala
Chicken breast, mushrooms, marsala sauce, tagliatelle
Tuscan Chicken
Slow cooked chicken with vegetables and porcini mushrooms, fettucini
Coq au Vin
Slow cooked chicken in red wine, garlic, pearl onions, pommes puree
Honey-Ginger Chicken
Indonesian style chicken, marinated and roasted till tender, served with rice pilaf and mango chutney
Meat
Filet Mignon
Grilled, served with mushrooms bordelaise, pommes puree, baby carrots
Steak au Poivre
Black pepper crusted rib eye, gratin potatoes, mushrooms
Flank Steak
Grilled flank steak with chimichurri sauce, rice pilaf, mixed greens
Boeuf Bourginonne
Chateaubriand braised in red wine, garlic, bacon, mushrooms, pearl onions, pommes puree
Herb Crusted Rack of Lamb
New Zealand lamb, roasted fingerlings, maple glazed carrots, red wine reduction
Pork Tenderloin
Stuffed and roasted, celery, carrots, pomme puree, pan reduction
Veal Marsala
Veal scaloppini with mushrooms, marsala sauce, pommes puree
Osso Buco
Braised veal shanks, tomato, garlic, red wine, risotto
Game
Filet of Venison en Croute
Grilled or pan roasted, served with sauce poivrade, pommes puree, baby carrots
Quail
Roasted, served en croute, tomato preserve, celery root puree, pan reduction
Goose
Roasted, sage and onion stuffing, pommes puree, peas, maple glazed carrots,
pan reduction
Five Spice Roast Duck
Served with sweet potato puree, port wine reduction, wild rice pilaf
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