APPETIZERS
Arugula, cherry tomato and shaved parmesan aged balsamic
Endives with Roquefort and walnuts
Mixed greens, avocado, cucumbers, strawberries and green vinaigrette
Watermelon and heirloom tomato salad with feta cheese
Watermelon Gazpacho soup
Vichyssoise soup
Carrot ginger soup
Butternut squash soup
Charcuterie plate with baguette and condiments
(country pâté, saucissons and prosciutto)
Shrimp and avocado ceviche
Mussels white wine and shallots
Pan-seared sea scallops on a mint-pea purée
Chilled lobster salad with mango and mint
MAIN COURSE
Bistro style classic grilled Ribeye au Poivre
Hangar Steak in a red-wine sauce with caramelized shallots
Grilled Flank steak in a chimichurri sauce
Beef Bourguignon: Beef stew in a red-wine and mushroom sauce
Flet mignon with a red wine reduction
Pan-Seared Duck in a chambord reduction
Cassoulet: white bean stew with sausage, bacon and pork topped with duck confit
Coq au Vin: Chicken on the bone in a red wine and mushroom sauce
Seafood Paella: shrimp, salmon, mussels, clams, chicken and chorizo
Poached king salmon Dijonnaise
King grilled salmon California: on a bed of avocado mousse
Pan-seared bronzini with a thyme, red-pepper coulis
Chilean seabass in an orange-beurre blanc and champagne sauce
Mahi mahi in a mango/jalapeno sauce
Vegan mushroom wellington
Saffron linguine with peas and cremini mushrooms
SIDES
Truffled mashed potatoes
Potato Croquettes
Potato Lyonnaise
Potato gratin
Haricots vert almandine
Grilled asparagus
Creamed spinach
Sauteed spinach
Brocolli rabe sautéed with garlic (with/without sweet Italian sausage)
Brussel sprouts with lardons
Coconut rice
Rice pilaf
Asparagus risotto
Vegetarian Israeli couscous
DESSERT
Lemon Meringue tarte
Mixed berry and cream cake
Chocolate mousse
Peaches with mint, grand marnier and French vanilla sugar (seasonal)
Tarte tatin
Chocolate profiterole tower