​Spring 2017 Menu Selections  
Intimate Dinner parties
(Please choose one From Each Section.)

Amuse Bouche to begin…chef’s choice. 

Seared Diver Scallops with Shaved Fennel Salad and Orange Tarragon vinaigrette

Pencil Asparagus wrapped in Prosciutto and stuffed with Lemon Goat cheese

Southwestern style corn chowder with Sautéed Shrimps and Chili Oil

Radicchio, Fennel and Green Olive Panzanella with shaved Manchego cheese in a lemon Vinaigrette

Arugula with sliced Asian pears and Pancetta in sherry vinaigrette

Seared Alaskan Salmon fillet with an Olive, Caper, Orange zest and Toasted Almond Tapanade, served over Lemon infused Scallion Basmati rice.

Roasted Cornish Hen Halves over Sundried Tomato, and Ricotta Polenta Squares with Herbed Pan Jus

Seared Duck breast on a bed of caramelized onions and pears

Filet Mignon Drizzled with Chimmichuri Sauce served with Argentine Style Smoked Paprika roasted Fingerlings
(Can also be ordered with Seared Tuna)

Baby Lamb chops with Roasted Garlic and Herbs de Province au jus 
Served over Mashed celeriac and Mascarpone puree

Wild Bass (or other available market fish) in Cardamom Lime Broth with Grapefruit segments, cilantro and Kaffir Lime Leaves
Served with Cilantro lime rice

Minted sugar snap peas
Haricots Verts with sautéed shallots
Roasted Asparagus with Crunchy Parmesan Topping
Mango Chutney glazed Baby Carrots with Ginger
Whipped Potatoes with chives and Cream Cheese

Flourless chocolate cake with a Crème Anglais sauce garnished with fresh fruits and whipped cream

Chocolate ganache lined tartlet shells filled with dark chocolate mousse, and raspberry

Panna Catta With fresh berry compote and orange scented whipped cream


Chef Joanne Sheeron