Appetizers
- Prawns marinated in cognac broiled over a scallop quenelle
- Tartlettes of white and trumpet mushrooms with Delice de Bourgogne triple cream brie
- Baguette toasts with fresh crab, basil and lemon aioli
Main Courses
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Crisp bitter lettuces with roquefort toasts, walnuts and a sherry vinaigrette
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Sweet pea ravioli tossed in white truffle oil and Parmesan reggiano
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Roasted Mahi-mahi with clams and sauce Langoustine
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Thai scallop half-moons with fresh coriander and roasted prawns in a pungent hot and sour coconut sauce
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Rack of Lamb apicius (a fabulous cooked honey and spice glaze) served with creamy mashed potatoes and a spiced apple ginger compote
Trio of desserts
- Meyer lemon creme brulee
- Warm Bittersweet chocolate souffles
- Crisp granny smith tartlettes with walnut and port marzipan
See Menu Options for additional choices