COLD APPETIZERS

ASSIETTE OF HOME MADE PATES, TERRINES AND FOIE GRAS
~~~
GULF SHRIMP MARINATED WITH A COCONUT, ORANGE
CAYENNE VINAIGRETTE ON A BED OF OAK LEAF LETTUCE
~~~
SALMON & MACKEREL RILLETTE, SMOKED SEAFOOD,. COULIBIAC, ANDOUILLETTE OF LOBSTER & SEA SCALLOPS
WITH ORANGE VINAIGRETTE
~~~
TERRINE OF ROASTED SWEET BELL PEPPER & ASPARAGUS FRESH COULIS OF TOMATO AND BASIL
~~~
CARPACCIO OF TUNA & ATLANTIC SALMON, CELERY
REMOULADE, BALSAMIC & SALMON CAVIAR DRESSING
~~~
OYSTERS
( PACIFIC COAST )
~~~
CHILLED STEAMED ARTICHOKE MEDITERRANEAN
~~~
COLD GAZPACHO SOUP

HOT APPETIZERS

RAVIOLI OF CHANTERELLES, BLACK TRUMPETS & MORELS MUSHROOMS, GLAZED WITH A BASIL CREAM SAUCE
~~~
CASSEROLE OF ESCARGOTS, GARLIC CREAM SAUCE
~~~
SAUTÉED FOIE GRAS , TWO ONION CONFITS, CASSIS SAUCE
~~~
PETITE POTE E MARSEILLAISE ( SEAFOOD BRAISED )
WITH VEGGIES IN A TOMATO SHALLOTS BROTH
~~~
GULF SHRIMP & CRAB CAKE
ON A BED OF SPINACH SERVED WITH A SHRIMP BISQUE
~~~
GRATINEE FRENCH ONION SOUP
WITH PORT WINE & FRESH TRUFFLES
~~~
CREAM OF ACORN SQUASH & CLAMS CHOWDER
~~~
CHANTERRELLES MUSHROOM VELOUTE
~~~
LOBSTER BISQUE WITH QUENELLES

FISH ENTREES

VOL AU VENT OF SALMON
WITH ROASTED SWEET BELL PEPPER CREAM SAUCE
~~~
PAN SEARED SEA SCALLOPS
IN A CITRUS MUSTARD SEED SAUCE
~~~
COMBINATION OF DOVER SOLE SAUTÉED ALMONDINE
AND MEDALLIONS WITH CRAB MOUSSE, BONNE FEMME
~~~
SAUTÉED AUSTRALIAN BARRAMUNDI, BEURRE BLANC
~~~
LOBSTER THERMIDOR SERVED IN HALF SHELL
MUSHROOM NEWBURG SAUCE
~~~
GULF SHRIMP SAUTÉED WITH GARLIC, SERVED ON A BED
OF FRESH FETTUCCINI, SEA URCHIN NAGE SAUCE
~~~
SEARED TUNA STEAK & BLACK PEPPERCORN
FLAMBÉ COGNAC, BORDELAISE CREAM SAUCE
~~~
CHEF CREATION
(COMBINATION OF TWO FISH &SEA SCALLOPS ) 3 SAUCES

MEAT ENTREES

CASSEROLE OF VEAL BRAISED IN A MOREL,
CHAMPAGNE CREAM SAUCE
~~~
GRILLED TOURNEDOS OF BEEF WITH SHALLOTS,
BLUE CHEESE CREAM SAUCE
~~~
BEEF WELLINGTON, PERIGOURDINE SAUCE
~~~
ROAST RACK OF LAMB WITH ROSEMARY, TOMATO SAUCE
~~~
BRAISED OSSO BUCCO A' L ORANGE & TARRAGON SAUCE
~~~
SAUTÉED SWEETBREADS, GRENOBLOISE ~~~
BRAISED DUCK LEG CONFIT & BREAST
PORT WINE KUMQUAT SAUCE
~~~
CIVET OF RABBIT EN LEVERETTE
~~~
CHEF CREATION
(PHEASANT WELLINGTON, DUCK & VENISON)
~~~
MIXED GREEN SALAD WITH SEAFOOD OR SLICE SMOKED DUCK

DESSERTS

ASSORTMENT OF CHEESE PLATE

POACHED BOSQUET PEAR IN CABERNET
FILLED WITH A PISTACHIO MOUSSE, GRAND MARNIER SAUCE

CHOCOLATE EXTRAVAGANZA......
DARK & WHITE CHOCOLATE SAUCE

FRESH FRUIT PLATE
COULIS OF BERRIES & THREE SORBET

ESPRESSO-CAPPUCCINO MERINGUE, KAHLUA SAUCE

FLORENTINS OF FRESH BERRIES PRALINE MOUSSE
BERRY SAUCE

MYERS'S RUM BREAD PUDDING AU CARAMEL

CARAMEL CUSTARD WITH BERRIES

ORCHARD TART A LA MODE WITH CALVADOS

Coffee, Tea, Espresso, Cappuccino
Irish coffee, Spanish coffee...
CHOICE OF ;
SOUP OR APPETIZERS
SALAD OR SORBET
CHOICE OF ANY ENTREE
DESSERT

1ST SEATING
5:00 PM TO 6:00 $55.00 PER PERSON

2ND SEATING
7:00 PM TO 8:00 $ 69.00 PER PERSON

3RD SEATING
10:00 PM TO 2009 69.00 PER PERSON