hors d’oeuvres
mini lobster roll with tarragon aioli tuna tartar with citrus and chive foie gras with blackberry port jam on brioche lemon blini with caviar and crème fraiche lamb skewers with grapes and Tatziki sauce
starters
Roasted Squash Bisque with Caramelized Apples
Beef Carpaccio with Arugula, Shaved Parmesan and Truffle Vinaigrette
Spinach Salad with Smoked Trout, Toasted Pecans, Fennel and A Grilled Sweet Onion Vinaigrette
Seared Scallops with Celery Root Remoulade and Crisp Apple and Tarragon Salad
main courses
Seared Halibut with Herbed Crab Orzo Risotto and Smoked Tomato Broth Roasted Chicken Breast with Gnocchi, Pearl Onions, Asparagus and White Wine Mustard Sauce Roasted Tenderloin and Lobster Tail with Fennel Gratin and Green Beans Red Wine Jus Seared Veal Chop with truffle Celery Root Puree Asparagus with Natural Jus
Desserts
Chocolate Torte with Toasted Pecan Crust, Strawberries and Chantilly Cream Lavender Crème Brulee Apple Tart Tatin with Vanilla Ice Cream Strawberries with Balsamic Vinegar, Black Pepper, and Vanilla Ice Cream Chocolate Marquis with a Grapefruit Mousse
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