Seasonal
Passed Hors d'Oeuvres
Tenderloin and Gorgonzola
wrapped in Bacon Skewered and Grilled
Seared Sea Bass
on a Sweet Potato Gaufrett with Smoked Chili Aioli
Brie Boucheès
with Cabernet Cherry Sauce
Roasted Corn and Lobster Profiteroles
First Course
Frissee and Bibb Lettuce Salad
Chevre, Pancetta, Pine Nuts and Roasted Bell Peppers served with Sherry Vinaigrette
Second Course
Veal Scaloppine with Provencal Sauce
Veal Loin Pounded and Seared served with Tomato Basil Sauce
Seared Salmon Filet
with Honey and Pistachio Glaze
Caramelized Shallot Broccoli Rabe
Crimini Risotto
Third Course
Lemon Shortcake
with Fresh Strawberries
Regular and Decaf Coffee
with Cream, Sugar, and Sweet & Low
$36.25 per person
Minimum order of 25
