HORS D'OEUVRES
Gravlax, Crème Fraiche and Caviar on potato boat
Maple Glazed Duck on beet graufrette
Grilled Swordfish on ginger jalapeno rice cakes
Lady Apples with celeriac
FIRST
Bison Bone Marrow Flan
with porcini mushroom crust and sage
SECOND
French Onion Soup
with shredded pork and goat’s milk brie and sourdough croutons
THIRD
Maine Lobster Pancake with Pea Shoot Salad and Ginger-Carrot Emulsion
FOURTH
Steamed Pheasant Breast
with Hen of the Woods and Black Trumpet Mushrooms and Alba White Truffle
FIFTH
Cheese Plate Pierre Robert, Alsatian Muenster, Bleu d’Auvergne, Crottin de Chavignol
SIXTH
Duo of Dessert Ile Flottante
slow baked meringues with crème anglaise and bittersweet chocolate
&
Black Mission Fig Tart with Walnut Cream
MENU TWO
HORS D'OEUVRES Pan Seared Foie Gras with caramelized apple on brioche
Gougere au Fromage
Duck Rillettes on toasted baguette
Brandade with garlic confit
FIRST
Traditional Bouillabaisse de Marseille
SECOND
Escargot with Roasted Garlic and Herb Demi-Glace with creamy parmesan polenta and duo of sauce
THIRD
Entrecote of Beef encrusted with peppercorns and sauce bordelaise blue cheese and wilted spinach mashed potatoes
haricots verts with glazed pecans
FOURTH
Assiette de Fromage
FIFTH
Chocolate Millefeuille layers of white and dark chocolate
flavored with praline crème anglaise
raspberry coulis
MENU THREE
FIRST
Oysters Cocktail with classic mignonette and caviar
SECOND
Coriander Scented Beef Consomme vegetable mirepoix and vermicelli
artichoke poivrade and langostino tail
THIRD
St. Jacques and Sliced Perigourdines Truffles Served in Jus Monte with crispy pancetta and finished with hazelnut oil
FOURTH
Squab Stuffed with Cepes and Foie Gras served on braised savoy cabbage
finished with fresh grape and armagnac demi-glace
FIFTH
Lamb Loin and Lamb Shank Croustade fava beans
points of white asparagus
rosemary jus lie
SIXTH
Cheese Plate St Andre, Castle Rosso, Ossau Iraty, Boucheron, Cashel Blue
olives, fig puree, grapes and walnuts
SEVENTH
Pear Charlotte Crème Anglaise
Fresh Berries
