Soups
- Classic lobster bisque “en croute”
- Wild mushroom soup with truffle cream
- Yellow split pea & smoked ham
- Butternut squash & sweet potato cream
- Tomato & aged cheddar
- Hearty chicken & corn chowder
- Seafood cioppino with spicy sausage
- French onion with gruyere
- Leek & potato with crispy bacon & feta cheese
Salads
- Mixed greens, winter vegetable chips, and pomegranate seeds with mandarin dressing
- Timbale of field greens garnished with spiced nuts & beet lace, champagne vinaigrette
- Spinach leaves with bacon, grapefruit & chevre cheese dressing
- Romaine lettuce leaves with baguette croutons & grated regiano, caesar dressing
- Boconcini & roma tomato salad with fresh basil and white balsamic syrup
- Fresh peppermint & kaffir-zested tabouleh salad
- Orzo pasta tossed with shredded basil, crumbled goat cheese & chianti-soaked dried tomatoes
- Chilled jicama & green mango slaw with Asian spices
- Grilled portobello mushrooms & chianti-soaked roma tomatoes with regiano crisps
- Oriental noodle salad with scallions & fresh ginger
- Crispy Asian slaw with fresh ginger
- Warm oka cheese on walnut filone served with new growth leafy greens
& grey shallot vinaigrette - Belgium endive salad, fig garlic dressing
- Frizee lettuce garnished with duck confit & ice wine shallot vinaigrette
- Vietnamese prawn & green papaya salad
- Diced Ahi tuna nicoise salad with green beans, potatoes & olives
- Greek salad with fresh mint & oregano
- Arugula, radicchio & endive salad with walnuts & blue cheese dressing
- Avocado filled with Dungeness crab & shredded green apples served on chiffonade
- Shaved fennel & orange salad on parmesan tuiles
- Cannellini beans tossed in pesto dressing served with procuitto
- Spiced mango & carrot salad with sweet cucumber relish
- German potato salad with bacon, parsley & Dijon mustard
- Warm goat cheese cake served on new growth romaine leaves with lavender honey vinaigrette
Buffet or Plated Entrees
- Seared veal loin with a green peppercorn mignonette sauce
- Seared wild halibut & salmon tournedos with coriander jus
- Chicken medallions with rosemary Dijon cream sauce
- Caramelized winter vegetable tourte
- Peppercorn crusted sirloin of beef, with caramelized onion jus
- Grilled chicken breast with a mango & cilantro summer salsa
- Wild Tandoori salmon with lime wasabi rub
- Roasted chicken Provencale
- Roasted butternut squash strudel with pear chutney
- Baked salmon with mango & lime chutney
- Grilled halibut medallions with a mushroom cassoulet & pinot rouge butter sauce
- Roasted spring vegetable & chevre cheese tourte
- Carved top sirloin of beef, cabernet jus
- Roasted chicken with Provencale herb crust, caramelized fig & onion chutney
- Fresh butternut squash agnolottis tossed in a chianti tomato & marscapone sauce
- Roasted sirloin of bBeef with peppercorn demi glace
- Wild mushroom rissotto with caramelized shallots
- Roasted winter vegetable tourte
- Seared veal loin with a green peppercorn mignonette sauce
- Seared wild halibut & salmon tournedos with coriander jus
- Pan-seared wild salmon with a green curry sauce
- Roasted chicken breast with spiced fruit demi glace
- Chicken piccata regiano crust
Venison Chop with Bitter Chocolate Glace de Viande
Plated Entrees not recommended for buffet
- Roasted rack of venison served with a juniper currant glace de viande
- Pan-seared black bass with blackbean scallop ragout
- Duck a l’oriental served with a chilli lime sauce
- Confit of lamb with ratatouille
- Seared Ahi tuna served on lime jicama slaw
- Fresh lobster with Champagne ice wine butter served with truffled angel hair
- Cote de boeuf with bordelaise sauce
- Foie gras risotto with pumpkin
- Chanterelle & canellini bean cassoulet
- Dungenees crab ravioli with cilantro cream
- Roasted pork tenderloin with minted pear puree
- Pan-seared Mako shark medaillions with a miso lemongrass butter
- Broiled duck magret served on Asian slaw
- Veal & chanterelle mushroom raviolis with veloute
- Grilled Provencale lamb chops, aioli sauce
- Chicken ballotine filled with sour apple & brie, maple Dijon sauce
- Roasted rack of lamb served with currant glace de viande
- Venison chop with bitter chocolate glace de viande
Sides
- Parisienne potatoes with fine herb butter
- Marbled whipped potatoes with mascarpone
- Crispy straw potatoes
- Truffled pomme puree
- Asparagus & apple filo bundles
- Asiago & portobello napoleons
- Brown basmati pilaf with hazelnuts
- Wild mushroom civet
- Steamed jasmine rice in banana leaf bundles
- Mediterranean vegetable ratatouille
- Caramelized root vegetable compote
- Butternut squash feuilleté
- Roasted new potatoes tossed with fresh rosemary
- Black French lentils on a chestnut asparagus “raft”
- Vegetable tian
- Fennel carrot flan
- Marbled scallop Potatoes
- Honeycomb potato sticks with saffron aioli
- Bouquetiere of seasonal vegetables
- Buttered julienne carrots and green beans with almond slivers
- Asparagus & wild mushroom rissotto in regiano tuiles
Petite Pot de Creme
Desserts
- Fruit rouge sabayon
- Rhubarb lavender cobbler
- Berry buttermilk clafouti
- Vanilla rhubarb ragout with white chocolate cream
- White chocolate mousse
- Petit pot de crème
- Pecan chevre tart with raspberry cabernet sauce
- Chocolate espresso gateau
- Chocolate ganache cake with raspberry coulis
- Chocolate truffle cake with fresh berries or berry sabayon
- Apple tarte tatin with warm caramel sauce
- Lemon tarts
- Lemon torte with crème fraiche
- Pear & almond cake with warm berry compote
