Below is a sampling of menus we have prepared at past events.
An Evening of Adventure with Food and Wine
For Meeting and Greeting
- Pan-toasted almonds
- Dry Sherry
Appetizers
- Blinis with goat cheese and sour cream topped with smoked salmon or caviar
- Smoked green-shell mussels mixed with chipotle and cilantro
- Champagne
First Course
- Baby greens with an orange/balsamic vinaigrette topped with a smoked quail
- Pinot Noir
A Pause
- Raspberry Sorbet
Main Course
- Roasted beef tenderloin stuffed with blue cheese
- Pan roasted vegetables
- Yorkshire pudding and beef gravy with green peppercorns
- Cabernet Sauvignon
Dessert
- Bananas Foster Over Ice Cream
After the Meal
- Cabernet Port
A Wing Ding
Appetizers
- Smoked Green Shell Mussels
- Brie in Phyllo
- Stuffed Baby Red Potatoes
Amuse Bouche
- Chefs’ Sur-Prize
Starter
- Grilled Beet Salad
- Aged Balsamico Dressing
First Course
- Coquille Saint Jacques Parisienne
Intermezzo
- Raspberry Sorbet
Main Course
- Individual Beef Wellington with Mushroom Duxelle
- Scalloped Potatoes
- Grilled and Sautéed Vegetables
Sweet Endings
- Individual Molten Chocolate Cakes
After the Meal
- The Company of Friends
Happy Birthday
Appetizer
- Foie Gras with Sautéed Apples and Micro-Greens
First Course
- Coquille Saint Jacques Parisienne
Second Course
- Wilted Spinach Salad
A Pause
- Mango Sorbet
Main Course
- Steamed Lobster with Drawn Butter
- Beef Wellington
- Scalloped Potatoes
Dessert
- Raspberry Crème Brulee
A Post Lent Celebration
For Meeting and Greeting
- Pan Toasted Almonds
Appetizers
- Bruschetta
- Olive Tapenade
- Fresh Tomato Salsa
Amuse Bouche
- Chefs’ Sur-Prize
Starter
- Classic Caesar Salad
Prepared Table Side
Intermezzo
- Sorbet of Lemon
Main Course
- Individual Beef Wellington With Gorgonzola Cheese
- Risotto with Wild Mushrooms
- Sautéed Seasonal Vegetables
Sweet Endings
- Crepes Suzette
Prepared Table Side
After The Meal
- The Company of Friends
An Evening of Fanciful Flight
For Meeting and Greeting
- Assortment of Cheeses and Fruit
Appetizers
- Smoked Green-Shell Mussels Mixed with Chipotle and Cilantro
First Course
- Smoked Southwestern Quail
- Micro Greens with Extra Virgin Olive Oil Dusted with Fennel Pollen
- Vegetable Ceviche Served in Fresh Tomato
- Pesky Hummingbird
A Pause
- Raspberry Sorbet
Main Course
- Roasted Beef Tenderloin
- Blue Cheese Sauce
- Twice Baked New Potatoes
- Squash Boat of Vegetables
Dessert
- Bananas Foster Over Ice Cream
After the Meal
- Assorted After Dinner Liquors
Merci pour les mémoires
Démarreur
- Escargot Une La Bourguignonne
- 1993 La Grande Dame Veuve Cliquot Brut
Premier cours
- Foie desséchché Gras
et Sautéed Fruits à pépins sur le pain grillé de brioche - 2001 Sauternes Chateau de Ste. Helene
Amusez Bouclé
- Sur-Prix de chefs'
Entrée
- Au Pouvre de bifteck
Accompagnements
- Torréfié Pommes
- Hericot Verts
- 1996 Gevrey Chambertin Bouchard Pere & Fils
- 1987 Chateau Franc la Rose St. Emilion Grand Cru
Fins douces
- Belle Hélène de poires
- 1997 Chateau Pay Servain
Après le repas
- La compagnie des amis
Merci pour votre générosité.
C'était le voyage d'une vie.
