Amuse bouche |
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Warm yukon gold potato soup with crispy pancetta And chives |
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Appetizers
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Chilled seafood tower with seared sea scallops, lump crabmeat and jumbo shrimp with spicy mustard and cocktail sauce |
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Lamb shank ravioli with fontina, cured black olives, roast shallot confit and natural jus |
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Baby lettuces with grilled portobello mushrooms, yellow beets and roasted tomato vinaigrette |
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| Entrees |
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Bacon wrapped filet mignon and jumbo lump crab stuffed shrimp with au gratin potatoes, spinach and duet of champagne cream and red wine reduction |
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Lobster and lump crab stuffed lemon sole with asparagus, truffle potato puree and brandied tarragon hollandaise |
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Seared frenched chicken breast with fingerling potatoes, baby vegetables and roasted garlic jus |
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Veal osso bucco with basil ricotta risotto, cipollini onions, broccoli rabe and porcini mushrooms jus |
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Dessert
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Caramelized banana and crepe cake with
Spiced rum anglaise |
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Dark and white chocolate mousse napoleon
With a trio of berry sauces |
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Grand marnier chocolate fondue for two with stem strawberries, tuile cookies, pistachio biscotti and lady fingers |
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