Dinner Party Menu 2006/2008
Ten or more guests
$42.50 per person
Please select 2 first courses for your guests to choose from
-Soup of the day
-Salad Panachée with house vinaigrette
-Spinach gnocchi with sage butter
-Acini di Pepe: Risotto with wild mushrooms
-Salmon Tartar, lightly smoked, served with baby lettuces and horseradish cream sauce
Please select 3 main courses for your guests to choose from
-Grilled filet of salmon dill beurre blanc sauce
-White fish filet marinated with sauce vierge: Tomato, onion, capers, basil, olive oil, balsamic vinegar
-Northern Halibut, baked with mushrooms, green onions, fresh basil and tomatoes.
* Roast veal in piccata sauce
-Half roasted duckling in a mirabelle sauce and medley of rice
-Breast of chicken in potato crust, baked, served with a chestnut mousse & cranberry sauce
-Boneless chicken roulade stuffed with a duxelle of mushrooms, spinach
and Fontina cheese, Dijon mustard sauce
* Cornish game hen Monte Cristo, with white wine and fresh herb sauce
-Vegetarian dishes available - Please inquire
(*)Denote a dish that can be done only if you can tell us exactly how many you will need, at least 3 days ahead of the event.
All main course dishes are served with two fresh vegetables that
compliment the dish, and potatoes or rice pilaf.
Desserts
-Special occasion cake or homemade desserts of your choice
~~~~~
All beverages will be charged, based on consumption.
List of Hors d’Œuvres available for cocktail hour. In order to give a choice between the different selections of appetizers and entrees,
we will need to know
3 DAYS PRIOR to the event the exact NUMBER OF GUESTS and the DIFFERENT CHOICES that they have made
===================================================================================================================
Dinner Party Menu 2006/2008
Ten or more guests
$45.00 per person
Please select 2 first courses for your guests to choose from
*Gazpacho Andalusian (chilled)
-Wild Mushroom Soup
-Lobster Bisque
-Brown Rice Salad with marinated lamb, winter vegetables and raisins
-Autumn Salad with baby lettuces, warm goat cheese, and toasted pine nuts
-Penelope Salad spinach, red onions, crumbled feta, mint, kalamata olives and balsamic vinegar
-Bow Tie Pasta with sun dried tomatoes, basil and rock shrimp
-Penne Santa Maria pasta with turkey sausage, pancetta, olives and pumpkin sauce
-Ravioli Fontina pasta with artichokes in a porcini mushroom sauce
Please select 3 main courses for your guests to choose from
-Branzino(Mediterranean Sea bass) grilled with herbes de Provençale
-Sea bass baked Italiano Olive oil, Tomatoes, Onion, Mushrooms and Fresh Basil
-Stuffed Breast of Chicken with veal in a wild mushroom sauce
-Long Island Duck roasted with a mirabelle sauce
*Roasted Cornish Game Hen Monte Cristo, served with wild rice
*Veal Roast, Marsala and mushroom sauce
-Rack of Lamb Maltese, marinated in pomegranate juice, virgin olive oil, and
Mediterranean herbs
-Medallions of Beef with three mustards or Béarnaise sauce
-Vegetarian dishes available- please inquire
(*)Denotes a dish that can be done only if you can tell us exactly how many you will need, at least 3 days ahead of the event
All main course dishes are served with two fresh vegetables that
compliment the dish, and potatoes or rice pilaf.
Desserts: please select one to be served to all
-Crême Brulée Flambée
-Zuppa Inglese
-Chocolate covered Pecan Torte
-Special Cake of your choice with inscription
~~~~
All beverages will be charged, based on consumption. List of Hors d’Œuvres available for cocktail hour.
In order to give a choice between the different selections of appetizers and entrees, we will need to know
3 DAYS PRIOR to the event the exact NUMBER OF GUESTS and the DIFFERENT CHOICES that they have made.
============================================================================
Dinner Party Menu 2006/2008
Ten or more guests
$47.50 per person
Please select 2 first courses for your guests to choose from
-Lobster bisque with aïoli croutons
-Wild mushroom soup
-Moroccan Salad, Tabouley, red & yellow peppers, chi-chi, Niçoise olives, zucchini, eggplant, lemon and olive oil dressing
-Autumn salad with baby lettuces, warm goat cheese, toasted pine nuts
-Penne Santa Maria with pheasant sausage, sweet peas and marinated red pepper
-Penelope Salad: Spinach, red onion, crumbled Feta cheese, mint, Kalamata olives
Please select 3 main courses for your guests to choose from
-Sea Bass, lime and caviar sauce
-Branzino (Mediterranean sea bass) grilled with herbes de Provences
-Rock Shrimp, Calamari Steak & Scallops, on Jasmine rice with mushrooms, garlic & sundried tomatoes
*Coulibiac of salmon, in a brioche dough with slices of eggs, duxelle of mushroomsaccompanied by couscous
-Medallions of veal, in fresh tarragon sauce
-Stuffed breast of chicken with veal in a wild mushroom sauce
*Beef Wellington Périgourdine, truffle sauce
-New Zealand Rack of Lamb in a garlic-thyme sauce
-Vegetarian dishes available- please inquire
(*)Denotes a dish that can be done only if you can tell us exactly how many you will need, at least 3 days ahead of the event.
All main course dishes are served with two fresh vegetables that
compliment the dish, and potatoes or rice pilaf.
Desserts : Please select one to be served to all
-Crême Brulée Flambée
-Zuppa Inglese
-Chocolate Hazelnut cake
-Baked Alaska
-Special Cake of your choice with inscription
~~~~~
All beverages will be charged, based on consumption. List of Hors d’Œuvres available for cocktail hour. In order to give a choice between the different selections of appetizers and entrees, we will need to know
3 DAYS PRIOR to the event the exact NUMBER OF GUESTS and the DIFFERENT CHOICES that they have made.
==================================================================================
Dinner Party Menu 2006/2008
Ten or more guests
$55.00 per person
Please select 2 first courses for your guests to choose from
-Soupe de Poissons Niçoise with rouille
-Lobster Bisque with cognac and Ementhal cheese straws
-Petite Marmitte Oxtail soup with dry sherry
-Tricolor Salad, tomato, avocado, hearts of palm, endive & watercress in raspberry vinegar and hazelnut oil dressing
-Half Moroccan and Half Penelope Salad
-Mimosa Salad with watercress, tomato & bay shrimp
Please select 2 second courses for your guests to choose from
-Lobster Ravioli with saffron and fresh tomato
-Bow Tie Pasta with Salmon, Vodka, and Caviar
-Mezza Luna Pasta with Smoked Duck in a red bell pepper sauce
-Forest wild mushroom croustade with herbs
-Gratin de Moules au champagne
* Crab Cake served on bed of fennel
Please select 3 main courses for your guests to choose from
-Filet of Norwegian Salmon with sorrel sauce
-Stuffed Sea bass with Moroccan Couscous in cumin & sweet onion bouillon
-Rock shrimps, Calamari Steak and Scallops, on jasmine rice with mushrooms, garlic and sundried tomatoes
*Roast Pheasant with wheat berries and sweet potato ragout
* Free Range Chicken Breast stuffed with crab meat in a mushroom, tomato and garlic sauce
* Roasted Veal Rack, with brunoise of vegetables
-Lamb Cypriot, stuffed with a purée of mushrooms, onions, fresh mint and
-Feta cheese in port wine sauce
*Beef Wellington with a Périgourdine truffle sauce
-Vegetarian dishes available
(*)Denotes a dish that can be done only if you can tell us exactly how many you will need, at least 3 days ahead of the event.
All main course dishes are served with two fresh vegetables that compliment the dish, and potatoes or rice pilaf.
Desserts :
Please select one to be served to all
-Flaming Baked Alaska
-Cherries Jubilée
-Pear Charlotte cake, coulis of raspberries
-Special Cake of your choice with inscription
~~~~~
All beverages will be charged, based on consumption. List of Hors d’Œuvres available for cocktail hour. In order to give a choice between the different selections of appetizers and entrees, we will need to know
3 DAYS PRIOR to the event the exact NUMBER OF GUESTS and the DIFFERENT CHOICES that they have made.