MENUS & MENU IDEAS
HERE IS AN EPICUREAN FEAST
HORS’D OUERVES HOUR
GRILLED BABY LAMB CHOPS
MARINATED RABBIT TENDERLOIN SKEWERS
SUGAR SEARED SCALLOPS
APPETIZER COURSE
WHITE CORN PANCAKES W/ FAUX FOIE GRAS & APPLE JUICE REDUCTION
OR
GOAT CHEESE PACKAGES W/ HAZELNUTS, RED WINE SHALLOTS & YELLOW LENTIL VINAIGRETTE
OR
STUFFED TRIO OF MUSHROOMS-SEAFOOD, WILD MUSHROOM & SAUSAGE
SOUP COURSE
SWEET POTATO SAGE AND PEPPER SOUP
OR
ROSE FINN APPLE POTATO SOUP W/ BLACK TRUFFLES & THYME
SALAD COURSE
BABY CARROT TERRINE W/ SHIITAKE MUSHROOM SALAD, CARROT JUICE REDUCTION, DILL OIL W/ AGED BALSAMIC VINEGAR
OR
BABY RED & GREEN ROMAINE W/ HORSERADISH CAESAR DRESSING & ONE-EYED SUSAN
PASTA COURSE
BLACK BEAN FETTUCCINE W/ CONFETTI VEGETABLES & WHITE TRUFFLE OIL
OR
ARUGULA NOODLES W/ SMOKED TOMATO SAUCE, BLACK OLIVES & ROASTED GARLIC PUREE
FISH COURSE
YUZO CHILI SEA BASS ON BED OF PURPLE GOOSEFOOT MICRO GREENS W/ RASPBERRY BALSAMIC SAUCE
OR
BUTTER POACHED LOBSTER W/ BABY CLAMS NESTLED IN A BED OF CELLOPHANE NOODLES
INTERMEZZO
WATERMELON SORBET
POULTRY COURSE
CRISPY DUCK BREAST W/ PEAR & GREEN PEPPERCORN SAUCE W/ WHEAT BERRY SALAD
OR
QUAIL STUFFED W/ WILD RICE & CHORIZIO W/ ROASTED CANDY STRIPE BEETS
INTERMEZZO
PINEAPPLE LIME SORBET
MEAT COURSE
GRILLED LAMB TENDERLOIN W/ ROSEMARY PEPPER DEMI-GLACE W/ ROASTED ONION W/ WHOLE WHEAT COUSCOUS
OR
GRILLED BOAR RACK W/ GREEN PEPPERCORN SAUCE W/ POMME FRITE & ONION CRISPS
DESSERT
WARM APPLE TART W/ DATE ICE CREAM & RED WINE CARAMEL SAUCE
OR
FLOURLESS CHOCOLATE BEET CAKE W/ KUMQUAT SORBET
