Warm Hors D'oeuvres

Minced Quail Tarts in Madeira Glaze

Lobster Branade with Browned Butter Vinaigrette

Caramelized Onion and Smoked Gouda Galette with Smoked Duck

Halibut and Red Pepper Mousse with Macadamia Nut Crust

Popover filled with Eggplant Tapenade and Bay Shrimp

Grilled Sea Scallops with Creole Spices and Light Cream

Seared Foie Gras on Toast with Julienne Vegetables

Grilled Southwestern Style Chicken Sausage with Roasted Red Pepper Sauce

Soups

Our Chef will work with you to choose the appropriate soup for your unique event using the finest seasonal ingredients.

A few of our favorites are:

Artichoke Soup with Porcini Mushrooms

Sugar Snap Pea Soup with Fresh Black Truffles

Duck Soup with Wild Rice and Julienne Aromatic Vegetables

Curry, Lentil and Spinach Soup

Puréed Wild Mushroom Soup

Asparagus Soup

Saffron-Infused Black Mussel Consommé with Sweet Corn Timbale

Salads

Pear Salad with Baby Lettuce, Toasted Pecans, Chambord Vinaigrette and Grated Feta Cheese

Mushroom Salad with Bay Shrimp, Roasted Red Peppers, Smoked Bacon and Fine Herb Vinaigrette

Couscous Salad with Baby Green Lentils, Frissée, Haricot Vert, Almonds, Tomatoes and Saffron Vinaigrette

Citrus Salad with Crab Legs, Cilantro and Cointreau Vinaigrette

Assorted Green Salad with Sherry Vinaigrette and Danish Blue Cheese

Heirloom Tomato Salad with Savory Shortcakes, Goat Cheese, Red Onions and Sweet Basil

Lollo Rosso Salad with Yukon Gold Potatoes, Red Onions, Smoked Duck and Scallion Emulsion

Entrées

Sautéed Veal Loin with Sherry and French Morels

Halibut on Saffron Basmati Rice with Dill and Diced Tomatoes

Tortellini with Morels, Asparagus and Madeira Cream*

Pinot Noir Braised Squab with Thyme and Shiitake Mushrooms

Medallions of Beef with Cream Tarragon Sauce and Sautéed Wild Mushrooms

Tolinas Farms Quail with Wild Rice, Portabello and Foie Gras Stuffing in Cognac Pan Sauce

Poached Atlantic Salmon with Tomato-Saffron Beurre Blanc

Braised Breast of Duck with Gingered Orange Glaze and Wild Rice Crèpe

Roasted Loin of Red Deer with Cabernet-Truffle Reduction Topped with Sautéed Wild Mushrooms

Roasted Rack of Lamb with Brandy and Grain Mustard Reduction and Crispy Shallots

Pepper Seared Filet of Beef with Brandy Demi-Glace Herb Crusted

Roasted Breast of Pheasant with Black Currant Glaze and a Green Lentil Crêpe

Desserts

Traditional Crème Caramel

Apple Tart Frangipagne

Flourless Chocolate Truffle Cake

Individual Seasonal Berry Tartletts

Chocolate-Macademia Nut Marquis

Pear Charlotte with Caramel Gelato

Orange and Bittersweet Chocolate Tart

Fresh Berries Jubilee over Vanilla Gelato

Poppy Seed Cheesecake with Fresh Raspberries

Fresh Berries Corbeille in Almond Cookie Cup with Grand Marnier Cream

Six Nut Crusted Pound Cake with Apricot Glaze

Vanilla Custard Crepe with Meyer Lemon Butterscotch

Coconut Almond Macaroon Tart with Amaretto Crème Anglaise

Selection of Petite Fours: Variety of Chocolate Truffles, Toffee, Cookies, Petite Cakes and Pastries

~ Wedding Cakes Available ~

*Vegetarian Items