Menu Options for Sit Down Dinner

Additional hors d’oeuvre options

  • Tarts of white and trumpet mushrooms with Delice de Bourgogne
  • Prawns marinated in cognac broiled over a scallop quenelle
  • Fresh figs garnished with Blue Castello and a toasted walnut
  • Roasted sweet peppers with sheep milk cheese  and English thyme oil

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  • Braised duck tarts glazed with port wine
  • Chilled butternut squash soup with creme fraiche and salmon caviar
  • Roulade of grilled eggplant, prosciutto, roasted red pepper, French feta and Nicoise olives
  • Baguette toasts with fresh crab, tarragon, and shallots
  • Brochettes of sea scallops and baby heirloom tomatoes sauce pistou
  • Belgian Endive with fresh trout, shallots and Italian parsley
  • Toasts with Spanish anchovies, Bulgarian feta and local tomatoes

Additional first courses/salads/side dishes

  • Butter lettuce salad with poached prawns, Pernod cream and champagne vinaigrette
  • Arugula and baby spinach salad with a port wine and black truffle vinaigrette
  • Crisp bitter lettuces with roquefort toasts walnuts and a sherry vinaigrette
  • Sweet potato croquettes with a creamy apple and curry vinaigrette
  • Chilled marinaded oysters and warm herbed mussels served with toasted sourdough and aioli
  • Brochette of sea scallops with a brandied vanilla and rose beurre blanc and a fennel creme brûlée
  • Ratatouille tower with a tomato and star anise sauce, tapenade and herbs de Provence
  • Butternut squash raviolis with pecorino cheese
  • Potatoes gratineed with sauteed leeks and cream

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  • Trio of cold soups
    • Lobster consomme
    • Sweet pea with Meyer lemon cream
    • Tomato and basil

Additional main courses

  • Salmon roulade spiked with oil cured olives, anchovies, red wine sauce, parley oil and a warm orzo and red pepper salad
  • Pork tenderloin Apicius ( a cooked honey and roman spice glaze) served with a walnut, apple, and ginger bread pudding
  • Roasted chicken breast with a paprika tomato and sour cream sauce served with creamy mashed potatoes, and oven roasted carrots
  • Slow roasted brisket with caramelized onions and Madiera, braised greens with bacon, and gratin potatoes
  • House made cassoulet with garlic sausages, roasted Cornish game hens, and a radicchio salad
  • Roasted baby lamb chops with a potato and chive croquettes and a ragout of truffled wild mushroomsmm-0516-2
  • Sundried tomato risotto with a fennel sweet onion and asiago compote and a fresh Italian parsley salad
  • Escolar roasted with Meyer lemon , green peppercorns and toasted coriander served with a cauliflower panna cotta, and oven roasted tomatoes
  • Chicken breast galantine with pancetta and wild mushrooms
  • Filet of beef with morels and a caramelized onion tart