Four course dinner

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

Return/Refund/Exchange/Cancellation Policy: No Refunds
Listing created Oct 13, 2017

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