Menus

SMALL PLATES AND TASTING MENU IDEAS

Pomegranate Poached Pear Cups with Gorgonzola Mousse
Stuffed Mushrooms with Bread Crumbs, Caramelized Onions and Fresh Herbs
Spinach Soufflé with Fresh Tomato Puree
Cioppino with Herb Toast
Arugula and Fennel Salad with Toasted Pecans, Apples and Basil Citrus Dressing
Chicken Curry with Basmati Rice
Petit Filet with Potato Crouton and Sautéed Spinach
Pan Seared White Sea Bass with Seasonal Vegetables and Forbidden Risotto
Crème Caramel with Seasonal Berries
Bananas Foster with Vanilla Ice Cream

MEDITERRANEAN BUFFET

Appetizers
Köfte - Grilled Lamb Meatballs
Spinach Borek
Roasted Dates Stuffed with Toasted Almonds
Tarama Salata with Flat Bread
Hummus with Toasted Pita
Greek Salad
Lentil Salad

Entree
Lemon and Herb Roasted Chicken
Grilled Lamb Chops

Garnishes
Thyme and Garlic Roasted Potatoes
Garlic Roasted Eggplant

Dessert
Baklava with Rose Essence
Chocolate Brownies with Walnuts
Lemon Gelee in Lemon Rind

WINE TASTING MENU

1st Wine Course

1995 Cristal, Magnum

Passed Hors D'oeuvres
Seared Tuna on Daikon Chip with Wasabi Cream
Vegetarian Spring Rolls with Sweet Ginger
Ginger Chicken Spring Rolls with Hoison Sauce

2nd Wine Course

1999 Batard Montrachet (Boillot)

Amuse
Lobster Ravioli with Herbed Emulsion

Fish
Miso Glazed Black Cod With Baby Bok Choy Wrapped Forbidden Rice

3rd Wine Course

1985 Latour
1989 Latour
1979 Heitz Martha's Vineyard, Magnum
1981 Caymus Special Selection

Entree
Pan Seared Prime Aged Filet of Beef
Sliced and Served with Sautéed Wild Mushrooms
Seasonal Roasted Vegetables and Risotto Cake

4th Wine Course

1967 Y'quem

Dessert
Chocolate Crepes and Champagne Gelee With Tuilles and Champagne Grapes