| Multiple Course Meals |
 |  |  |  |
 |  |  |  |
Appetizers: Asparagus in puff pastry, vermouth sauce Salmon mousse with shrimp, Chardonnay sauce Escargot in Bordelaise sauce Lobster Ravioli in tarragon beurre blanc sauce Crab Galette with Vermouth Sauce Goat cheese and onion tart served with a small salad Mussels Mariniere (steamed in wine and cream) Braised endive Gratine with ham in béchamel sauce Crepes with smoked salmon and chive sour cream Seafood terrine served with Basil Sauce Assiette of Charcuterie (Plate of assorted Salami, Prosciuttos ham, and pâté) Salmon escallops with Sorrel Sauce Steamed white asparagus with vinaigrette Smoked Salmon terrine served with a mixed greens salad Asparagus Flan, chive sauce Chilled vegetable terrine with roasted tomato vinaigrette Bouchee a la reinne (Pastry filled with quenelles, mushrooms, and sweetbreads) Shrimp Flan with saffron sauce Herb Gnocchi with vegetables Duck confit ravioli, Shiitake brandy demi Shrimp and scallops with saffron sauce Salads: Salad of baby shrimp with pea pods and oriental dressing Spinach salad with mushrooms and egg dressing French green beans and fingerling potatoes with chive vinaigrette Nicoise Salad (greens with albacore tuna, French green beans, and fingerling potatoes) Or Ahi tuna steak Niceoise Salad Mixed Greens with sliced duck breast, orange vinaigrette Citrus Salad (Mixed greens with orange and grapefruit segments with orange vinaigrette) French green beans with goat cheese and mushrooms (champagne vinaigrette) Goat Cheese Toasts, on mixed greens with artichokes and Dijon vinaigrette Lyonnais Salad, Frisse lettuce and caramelized onions topped with an over easy egg Roasted beet salad, with shredded carrots, vinaigrette and blue cheese crumbles Salad of lentils and green onions Endive and spring mix with sautéed sweetbreads Soups: Cream of Sorrel Lobster and crab bisque French onion Granite Vichyssoise (Cream of potato and leeks, served hot or cold) Asparagus and shiitake mushroom Tomato Basil Crayfish Beef Consommé with vegetables Pumpkin with Swiss and croutons Butternut squash with cream Sorbets: Apricot Lemon Ginger Grapefruit Champagne Tequila Lime Pear with pear brandy Peach and Red wine Champagne Cassis Orange spice Strawberry Champagne Apricot Mango Tropical Melon (cantaloupe, honeydew, or canary) Black cherry with cherry brandy Lime Pomegranate Entrees: Beef Tenderloin with either Bordelaise or Bercy (shallot and white wine) sauce Walleye pike with shrimp mousse in puff pastry Chicken A la Crème (with wild mushroom cream sauce) Salmon Roulade (filed with vegetables and poached in wine) Dill cream sauce Peppercorn NY strip steak with green peppercorn sauce Pan Seared Sea Scallops with Saffron sauce Rack of Lamb with Rosemary Demi Glaze Filet of Sole with Vermouth chive sauce Roast Duck Breast with sherry sauce or Thyme Demi Glaze Quail stuffed with sweetbreads, port wine sauce Bouillabaisse, Assorted seafood in a Saffron broth with pasta Herb Grilled Pork tenderloin, Red wine sauce Potato Crusted Grouper, herb beurre blanc Four pepper crusted Ahi tuna steak Venison tenderloin medallions with loganberry sauce Dijon pork tenderloin Side Dishes: Cauliflower Gratin Gratin Dauphinoise Potatoes (baked with cream) Lyonnaise Potatoes (sautéed with onions) Sautéed haricot vert (French green beans) Ratatouille (stewed tomatoes, zucchini, onions, and eggplant) Roasted Root Vegetables with Herbs de Provence Lentils with bacon and garlic Vegetable Couscous Saffron flavored jasmine rice Buttered Orzo with parsley Mushroom Flan Deserts: You can select from any of our regular cakes and pastries or: Floating islands (poached meringue in vanilla sauce) Walnut gateau filled with caramel mousse Chocolate and fresh raspberry Napoleon Strawberry or Raspberry Charlotte Neapolitan Napoleon (layers of ice creams and meringue) Opera Cake (chocolate cake layers with coffee butter cream covered in ganache ) Chocolate Meringue Cake (layers of meringue frosted with whipped chocolate ganache ) Trio of mini deserts (let us put together an assortment of different flavors) Tarte Tatin (warm apple tart with caramelized sugar and caramel ice cream) Raspberry Crème Brule Pear Belle Helen (poached fresh pears with vanilla ice cream and chocolate glaze) Chocolate Trio (brandied cherry mousse cup, Moka cake square, chocolate ice cream) St. Honore with vanilla sauce . Menu is 50$ per person, includes bread and butter. Tax and 18% gratuity not included. You may bring your own wine for a nominal corking fee. |