SIT-DOWN DINNER GROUP MENUS
MENU #1
$52
CHOICE OF APPETIZER
Soup of the day
Organic Mesclun Salad with Shallot Vinaigrette
Wild Mushrooms Ravioli with Parmesan, Black Olive, Basil Sauce
CHOICE OF MAIN COURSE
Pan Seared Norwegian Salmon, Green Lentils Du Puy, Cabernet reduction Sauce
Breaded Chicken Scallopini, Grilled Vegetables Provençale, Tarragon Sauce
Beef Tenderloin with Potato and Vegetables, Green Peppercorn Sauce
Vegetarian/Vegan Plate of the Day
TRIO DESSERT
Assorted Mini Desserts
MENU #2
$48
CHOICE OF APPETIZER
Soup of the day
Organic Mesclun Salad with Shallot Vinaigrette
CHOICE OF MAIN COURSE
Pan Seared Norwegian Salmon, Green Lentils Du Puy, Cabernet reduction Sauce
Breaded Chicken Scallopini, Grilled Vegetables Provençale, Tarragon Sauce
Vegetarian/Vegan Plate of the Day
DESSERT
Warm Bread Pudding, Grand Marnier Cream
MENU #3
$65
CHOICE OF APPETIZER:
Soup of the day
Arugula Salad with Warm Goat Cheese toast and Fresh Grapefruit
Grilled Octopus, Brussel Sprouts, Grapes, Japanese Garlic Oil
Foie Gras Terrine with Prune Jam and Toast
CHOICE OF MAIN COURSE:
Pan Seared Bronzino Fillet, Leek Fondue, Tomato Provençale, Chardonnay Sauce
Pan Seared Norwegian Salmon, Green Lentils Du Puy, Cabernet reduction Sauce
Sautéed Sea Scallops, Rigatoni stuffed with Wild Mushrooms, Aged Parmesan Cream Sauce
Leg of Duck Moulard Confit (Hudson Valley), Sautéed Potatoes Persillade and Salad
Beef Tenderloin with Potato and Veggies, Green Peppercorn Sauce
Vegetarian/Vegan Plate of the Day
TRIO DESSERT:
Assorted Mini Desserts
MENU #4
$85
HORS D'OEUVRES
Assorted cocktail canapés
CHOICE OF APPETIZER
Soup of the day
Asparagus, Avocado and Mango Salad, Blood Orange Olive Black Current Vinaigrette
Grilled Octopus, Brussel Sprouts, Grapes, Japanese Garlic Oil
Foie Gras Terrine with Prune Jam and Toast
CHOICE OF MAIN COURSE
Pan Seared Bronzino Fillet, Leek Fondue, Tomato Provençale, Chardonnay Sauce
Sautéed Sea Scallops, Rigatoni stuffed with Wild Mushrooms, Aged Parmesan Cream Sauce
Roasted Quails in Honey, Orange Juice & Sage Reduction, Braised endives and Spinach
Beef Tenderloin with Potato and Veggies, Green Peppercorn Sauce
Vegetarian/Vegan Plate of the Day
TRIO DESSERT
Assorted Mini Desserts
MENU DÉGUSTATION
$125
PLEASE CALL FOR DETAILS
COCKTAIL BUFFET MENU
$32 per person
HORS D'OEUVRES SELECTION
Scallops wrapped in Smoked Bacon
Pepper Crusted Ahi Tuna Wasabi Cream
Grilled Marinated Octopus Skewer
Shrimp & Avocado Verrine
Red Beet and Goat Cheese Spoon
Chicken Croquette
Mini Quiche
Mini Croque Madame (quail egg, prosciutto)
MINI SANDWICH ON BRIOCHE BUN
Hamburgers
Tomato, Mozzarella, Pesto
PLATTERS
Assorted Cheeses
Assorted French and Italian Cold Cuts
MINI SWEETS
Chocolate Mousse
Crème Brulée
Fruit Tart
OPEN BAR COCKTAIL BEVERAGES