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Hors d’oeuvresCocktail Shrimp in the Round - fried leeks, cocktail sauce Mini Fried Chicken - chicken Dijon dipping sauce Green Bean Tartare - wasabi tobiko, shallot dressing, pompadom crisp Crudités Plate - seasonal vegetables, shallot dressing Mushroom Cigars - mushroom duxelle, ginger sauce
AppetizersHeirloom Tomato Tarte - mache salad, virtual egg, shallot dressing Scallop and Cucumber Tartare - wasabi tobiko, black crouton Goat Cheese and Dill Salad - French beans, tomatoes and carrots, dill dressing English Pea Soup - carrot, eggplant and celery root gels, beet tuille, puffed rice balls Beef Carpaccio - oven dried tomato, fried capers, crème fraiche, salad minute, basil oil Tuna Tartare - tapioca pearls, shallots, wasabi tobiko, miso chip Vegetable Salad - carrot, celery, fennel, asparagus, red onion, virtual egg, Dijon vinaigrette
EntreesFilet Mignon - kataifi potato gratin, glazed vegetables, syrah sauce Roasted Chicken Breast and Thigh - mashed potato Napoleon, glazed baby carrots, green peppercorn sauce Lobster Tail - potato tuille, spinach gnocchi, frisee salad, apricot glaze Filet of Salmon - potato fried rice, vegetable pearls, orange beurre blanc Seared Chicken Breast - glazed chanterelle, spinach gnocchi, potato spheres, alfredo sauce Pork Tenderloin - oven dried tomatoes, red wine glazed potatoes, glazed asparagus and chanterelle, jalapeno jus Duck Confits - taboulli salad, fresh fig, tahina vinaigrette
Pre DessertAssortment of Petits Fours DessertChocolate Mousse Napoleon - raspberry biscuit, crème anglaise Apple Tarte Tatin - puff pastry, mixed berries, orange and lemon confits, caramel sauce Crème Brule - fresh berries, vanilla ice cream, raspberry coulis Chocolate Grapes and Strawberries - chocolate truffles
Mixed fruit and Berries with Orange Foam |
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© 2008 Benjamin Warsaw |