MISE en BOUCHE

Please click for our special Cocktail Tapas Menu for a larger choice of
Hors D’oeuvre & Tapas

APPETIZER

Wild Mushrooms Fricassee w/ Morels, White Truffle Aroma Cream over Pastry
Marinated Eggplant Tatin, Crème Fleurette
Yukon Gold Cake, Salmon Caviar
Sea Scallop, Lemon Gremolata Beurre Blanc
Seared Sea Scallops, ‘Fleur de Sel”, Celtic Seaweed Cream
Crab Cake, Rustic Mustard Cream
Salmon Carpaccio
Smoked Salmon & Roe
Sea Scallops Ceviche w/ Lime & Coco
Lobster Cassolette
Crab Gratinee

SALADS

 Watercress, Endive, Radicchio, Prosciutto, Red Wine Vinaigrette, Cheese & Ciabatta,
Fresh Figs Moda Dona w/ Prosciutto over Arugula, Balsamic Vinaigrette
Warm Shitake Mushroom Salad w/ Ginger Dressing
Mix Baby Greens, Roasted Pear, Toasted Pecan, Balsamic Vinaigrette
Tender Escarole Topped w/ Foie Gras Crostini, Sechuan Pepper, Fleur de Sel
Crispy Belgium Endive Gorgonzola, Tomato, Apple, Walnut Dressing
Fresh Herbs & Mesclun Salad w/ Goat Cheese Crostini
Imported Cheese Plate, Mix Green, Nuts & Fruits
Mix Greens, Roasted Peppers, Toasted Pine Nuts, Gorgonzola, Calamata

 FISH & SEA FOOD

Please, Enjoy Fish - Seafood Entree w/ Chef Pascale selected Side Dish. You may substitute to Your taste.

Seared Seabass, Wild Mushrooms Poelee
Sautee Seabass, Lobster Sauce, Fennel Ragout
Poele Sea bass, Saffron Veloute, Chards
Seabass, Bell Peppers Compote, Caramelized Onions
Sautee Monk Fish, Vanilla Bean Butter, Honey Braised Belgium Endives
Monk Fish, Artichoke Emulsion w/ Kasha
Poele Monk Fish Medallion, Braised Summer Squash, Cilantro Cream
Sautee Swordfish, Sage infused Olive Oil, Honey Marinated Red Pepper
Spiced Red Snapper, Celtic Seaweed Cream, Leek Fondue
Sautee Red Snapper, Basil Broth, Petits Legumes
Exotic Spice Marinated Red Snapper, Herbs Beans Ragout
Sautee Red Snapper, Caramelized Fennel, Roasted Pepper Coulis
Sole Filet Suchet, Vegetables Julienne
Prosciutto Wrapped Salmon. Herbs Beans Ragout
Broiled Sole Filet, Roasted Tomato & Pepper Coulis, Zucchini Noodles
Sautee Sea Scallops w/ Black Truffle Butter, Parnips Mousseline
Caramelized Lobster Medallion, Morels -Port Wine Reduction
Sautee Lobster, Infusion Orange, Baby Bokchoy
Lobster Pinot Noir Sauce, Parsnip Mousseline, Frizzled Leeks
Saffron Lobster Medallion, Vegetables Confetti

 DESSERTS

 White Chocolate Tiramisu
Lemon Cream “Neufchatel”
Warm Apple Tart, Vanilla Bean Fleurette
Raspberry Almond Tart
Strawberries Tart
Snow Egg, Vanilla Bean Cream, Toasted Almond
Dark Chocolate Ganache Tart, Vanilla Bean Cream
White Chocolate Tart Framboisine, Raspberry Coulis
Almond Crust Lemon Tart
Cream Brulée, Saffron, Star Anise or Cardamom Flavor
Chocolate Mousse, Fresh Raspberry
Cream Puffs
Assiette Gourm&e:
Selection of Mini desserts from Crème Brule Anise Flavor, Mini Chocolate Mousse
Mini Raspberries Parfait, Mini Cream Puff, Chocolate Profiteroles….
Mignardises

MEAT

For Meat Entrée, Please select your favorite Side!

 Mini Beef Wellington, Br&y Sauce
Beef Tournedos Mushrooms Cream
Venison or Beef Filet w/ Creamy Paprika Sauce
Filet Chatelaine, Wine Butter Sauce
Veal Medallion Gisgonda, Truffle Aroma Demi - Glaze
Sweetbread Feuillete, Morels, Truffles (from 6)
Spiced Lamb Chop, Caramelized Onion, Couscous
Duck Supreme, Amertume Cacao
Duck Supreme Rossini (special order)
Duck Supreme w/ Balsamic Jus
Roasted Quail w/ Almond Butter
Roasted Quail, Pomegranate Glaze
Duck Supreme w/ Black Cherries
Baked Pigeon w/ Roasted Garlic Jus
Roasted Buffalo Tenderloin, Demi - Glaze (from 6)
Venison Filet, Green Peppercorn Sauce (from 6)
Venison Bordelaise Sauce( from 6) 

SIDE DISH

Please note that some Entrée have recommended Side Dish