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