BANQUET MENU PROPOSALS
Hors-d’oeuvres
1 dozen Hot and Cold Hors-d’oeuvres 30.50
1 dozen Skewers: Chicken, Beef, Scallop or Prawn 31.00
Cold Appetizers
House Pâté with Endive, Rosehip Cumberland Sauce 11.50Seafood Terrine with Marinated Prawns, Remoulade Sauce 12.50
Tuna Tartare on Avocado with Micro-Greens 16.50
Lobster and Vegetable Compression,Truffle Vinaigrette 16.00
Ahi Tuna Carpaccio with Pickeled Ginger, Black Bean Aïoli 16.50
Prosciutto and Melon with Arugula 12.50
Beef Carpaccio with Bell Peppers and Potato Crisp 13.50
Hot Appetizers
Gnochi a la Romano with Fried Calamari and Tomato Fondue 15.50
Bison Short Rib on Papardelle Pasta with Cherry Tomato Sauce 15.50
Jumbo Prawn with Artichoke Risotto 16.50
Pan Seared Scallops with a chestnut and Ricotta Ravioli 16.50
Braised Portobello Cap Provencal and Pesto Flan 14.50
Duck Confit, Hotchkiss Greens and Cranberry Vin 15.50
Warm Vegetablite and Gouda Phyllo Roll on Chickpea Purée 14.50
Soups
Lobster Bisque 8.00Manhattan Style Chowder 8.00
Wild Mushroom Bisque 8.00
Caramelized Cauliflower and Brie Veloutè 7.75
Salads
Mixed Greens with Marinated Tomatoes, Balsamic Dressing 8.50Butter Leaf Salad, Organic Tomatoes and Cranberry Champagne Vinaigrette 9.00
Romaine Leaves, Parmesan and Candied Pecans 8.50
Spinach, Bacon, Hard Boiled Egg and Dijon Vinaigrette 9.00
Marinated Asparagus with Organic Tomatoes 8.50
Fried Bocconcini on Butter Lettuce with Vegetable Salsa 10.50
Sliced Tomato and Bocconcini Salad with Fresh Basil 10.00
Entrées
Seared Halibut with Green Pea and Mint 29.00
Spring Salmon with Porcini Dust Beurre Blanc 27.50
Arctic Char with Pesto Beurre Blanc 28.00
Red Snapper with Sundried Tomato and Lemon Sauce 27.00
Lemon Sole Amandine 26.00
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Roasted Chicken Breast with Saffron Sauce 26.00
Duck Breast with Pomegranate Balsamic Glaze 29.50
Pheasant Breast Forester 30.00
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Elk Medallions with Cranberry Demi Glace 35.00
Veal Medallion with Crab and Asparagus, Hollandaise Sauce 31.50
Rack of Lamb with Porcini Sauce 33.50
Bison Entrecôte with Horseradish and Pink Peppercorn 35.00Double Entrecôte with Peppercorn Sauce 28.50
Roasted Beef Tenderloin with Truffle Demi Glace 32.00
Pan Seared Veal Chop with Périgourdine Sauce 32.00
Medley of Grilled Vegetables with Olive Couscous 26.00
Desserts
Selection of House-Made Ice Cream or Sorbet 8.50
Vanilla Ice Cream and Balsamic Strawberries 9.50
B52 Chocolate Terrine with White Chocolate Sauce 9.50
Seven Minute Soft Chocolate Cake, Vanilla Ice Cream 10.00
Trio of Crème Brûlée 9.50
Crème Caramel 9.00
Caramel Pot au Crème 9.50
Fresh Fruit Marinated with Champagne Sorbet 9.50