Luncheons & Dinners

1st COURSE

Mille Feuille of Langoustine & Avocado

baby lobster tail topped with avocado salsa and lemon créme fraiche foam

Carpaccio de Boeuf

beef carpaccio with parmesan cream, micro arugula and basil drizzled with extra virgin olive oil

Home Smoked Duck Breast

thinly sliced topped with lime and soy reduction molecular caviar

Pan Seared Diver Scallops

with Saffron Broth and Yogurt Sphere

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2st COURSE

Micro Greens

with crispy cubes of pancetta and shiitake mushrooms

Maple Glazed Pear & Mixed Green Salad

sonoma goat cheese, walnut candied crisp, and glazed pear dressed in a light vinaigrette

Arugula Salad

baby arugula topped with goat cheese, crushed pistachios, and dried cranberries paired with a lemon vinaigrette capsul

Waldorf Salad

watercress and carrot with jicama, walnuts, apples, curry vinaigrette

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3rd COURSE

Loin of Kobe Beef

with Chanterelle demi glacé

Statler Chicken

with spring vegetables and potato purée and brown butter

Grilled Filet Ala France (Beef Tenderloin)

with fresh herb basil butter

Lightly Smoked Wild Alaskan Salmon Filets

line-caught salmon with cucumber dill sauce

Braised Beef Short Rib

with caramelized root vegetables in a natural reduction, topped with lemon zest

Chilean Seabass

white truffle cream, balsamic reduction accompanied with a carrot purée and lobster foam served with seasonal vegetables

Free Range Berkshire Roast Pork Tenderloin

with blackberry balsamic reduction

Italian Vegetable Torte

artichoke hearts, roasted red peppers, spinach, black olives and cheese baked in a pastry crust

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4th COURSE

Kefir Panna Cotta

with raspberry sorbet and vanilla browned butter

Torta Cioccolate

warm chocolate almond torte with amaretto caramel gelato & chocolate hazelnut ice cream

Berries Cheesecake

mixed berries wrapped in cheesecake spheres and topped with roasted coconut flakes

Petit Four Trio

French miniature version of gourmet opera, tiramisu, and éclair desserts

Cupcake Assortment

citrus splash mousse filled with lemon curd, raspberry mousse with raspberry preserve, toasted coconut filled with Nutella ganache.

Brioche Donut Assortment

Nutella, vanilla brown butter custard, chocolate ganache, lemon curd, raspberry preserve.

Quartet of Yogurt Mousee

Chocolate, blackberry, citrus, mocha

Brownie Bomb Cupcakes

chocolate brownie cupcakes filled with Black Forest cherry mouse.

Swedish Semla (traditional Fat Tuesday bun)

sweet dough cardamon bun filled with vanilla almost paste with whipped cream topping.

Lemon Cheesecake Bars

creamy lemon custard, fresh lemon concentrate, topped with powdered sugar on a tender, crumbly crust.

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