thR5LWZNTY       Roasted Halibut marinated vegetables And aromatic tomato sauce        Poached Pear, red wine infused rosemary & cinnamon with fresh raspberries & Vanilla ice cream

5 Course Dinner Menu

Our goal is to provide excellence through multi-course meals, professional table service & sumptuous desserts. Elegant plated dinners are available for parties up to twelve guests. For larger gatherings, we will design assorted warm and cold hors d’oeuvres, entrées and sweets.

  • Watermelon Carpaccio with Pecorino Sardo Cheese, black Pepper, Lava Salt
    • drizzled with Balsamic Glaze and fresh Mint
  • Roasted Cauliflower & Leek Soup with Cilantro/Hazelnut Pesto
  • Langoustine in Kohlrabi bowl with Creole Marinara Sauce
  • Grilled Beef Tenderloin marinated in Anchio Chili
    • multi color mini Peppers stuffed with Quinoa
    • green Asparagus and red Onion slaw
  • Flan L’Orange
  • Watercress, Fennel, Beets, Apple and Almond Salad topped with sliced seared Scallops
    • drizzled with Lemon Dijon Vinaigrette
  • Tomato/Basil Soup
  • White Sesame crusted Yellofin Tuna on black Rice Vermicelli topped with Wasabi Mousseline
  • Manzo Brasato / Roast Beef marinated for 24 hours in Chianti Red Wine
    • Carrots and Celery Root
    • Parmesan Polenta
  • Prune Semifreddo flavored with Anjeo Tequila and Mint Pesto
  • Salad from Snow Peas, Asparagus and Smoked Salmon
    • Balsamic Maple Vinaigrette
  • Porcini Mushroom Soup
  • Crawfish in Kohlrabi bowl with Creole Marinara Sauce
  • Beef Tenderloin wrapped in Porcini Mushroom and Savoy Cabbage
    • Marchand du Vin Sauce
    • Potato Cakes
  • Molten Chocolate Cake with candied Walnuts
  • Pear Salad with Watercress, candied Pecans, blue Cheese
    • Dijon Mustard Vinaigrette
  • Lemongrass Soup with Langoustine Tails
  • Poisson Cru E’La Ota, Tahiti (marinated Sushi quality Yellowfin Tuna)
  • Espresso, Chocolate and Chili rubbed Pork Tenderloin topped with spicy Thai Dip
    • Beet Mash Potatoes with Bone Fire smoked Salt
    • Bok Choy
  • Almond Curd Cheese topped with Cointreau Apricot Syrup
  • Spicy Cucumber rolls on Beet Carpaccio with Arugola, blue Cheese, candied Walnuts and Poppy Seeds
  • Pea Wasabi Soup with Calamari-Rice Ball
  • Shrimp & Scallop Brochette on Lemon Gras
    • Curry Vinaigrette
  • New Zealand Lamb Chops drizzled with roasted Raspberry and Chipotle Sauce
    • Buttermilk Onion Puree
    • Spinach Spaetzle
  • Coconut Pannacotta with compressed Pineapple and Pineapple/Malibu Vinaigrette
  • Brie and Raspberry in Puff Pastry on Arugola Salad
    • Honey Mustard Parsley Vinaigrette
  • Spicy Mango Soup
  • Grilled Polenta Heart topped with Porcini Mushroom Compote
  • Lobster Tail with Tahitian Vanilla Beans Sauce
    • Leek Linguini
  • Chocolate Soufflé with Espresso Crème Anglaise

marjoram-roasted-rack-with-morel-panna-cotta-and-fava-beans          a03e67ee34f85b8760d9e70fafec3c5d          Gourmet dessert