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DINNER MENUS
DINNER MENUS OPTION #1 $90 PER GUEST CHOICE OF APPETIZER | CHOICE OF ENTRÉE | DESSERT APPETIZER: (please choose two) Five Onion Soup chevre-gruyere crostini Endive & Watercress Salad sherry vinaigrette, Roquefort cheese, toasted walnuts Poached Hen Egg garlic spinach, chanterelle mushrooms, mint, parmesan Ça Va Salad field lettuce, crudite vegetables, confit tomato croustade, Herbes de Provence vinaigrette ENTRÉE: (please choose three) Steak Frites Grilled petite filet, pommes frites, maitre d’hotel butter Demi Poulet Rôti roasted half chicken sauce romesco, heirloom cauliflower, Marcona almonds Salmon Organique Organic salmon, celery root puree, toasted hazelnuts, orchard mostarda Loup de Mer Roasted Mediterranean sea bass, lentil salad, braised greens, vadouvan butter Double Côtelette de Porc Coupé Double cut pork chop, bacon crumble sweet potato, bourbon maple drizzle DESSERT: (please choose one) Spiced Apple Crisp Sticky Banana Bread Hazelnut Mousse Fresh Berries with Whipped Cream OPTION #2 $98 PER GUEST CHOICE OF APPETIZER | CHOICE OF ENTRÉE | DESSERT APPETIZER: (please choose two) Jumbo Lump Crab Cake Vegetable salad, pickled ramp vinaigrette Five Onion Soup chevre-gruyere crostini Bacon, Egg and Cheese Berkshire Pork Belly, quail egg, gruyere foam Endive & Watercress Salad sherry vinaigrette, Roquefort cheese, toasted walnuts Ça Va Salad field lettuce, crudite vegetables, confit tomato croustade, Herbes de Provence vinaigrette Steak Tartare hand cut filet mignon, mustard aioli, grilled toast, quail egg ENTRÉE: (please choose three) Grilled Steak Frites petite filet, pommes frites, maitre d’hotel butter Jumbo Sea Scallops pan seared scallops, peekytoe crab melted leek, preserved truffle risotto Demi Poulet Rôti roasted half chicken sauce romesco, heirloom cauliflower, Marcona almonds Loup de Mer roasted Mediterranean sea bass, lentil salad, braised greens, vadouvan butter Salmon Organique Organic salmon, celery root puree, toasted hazelnuts, orchard mostarda DESSERT: (please choose two) Profiteroles Spiced Apple Crisp Sticky Banana Bread Hazelnut Mousse Fresh Berries with Sorbet Fresh Berries with Whipped Cream Chef’s Assortment of Minis *family style* (replaces choice of dessert) OPTION #3 4 COURSE MENU $125 PER GUEST CHOICE OF APPETIZER |PASTA MID-COURSE | CHOICE OF ENTRÉE | CHOICE OF DESSERT APPETIZER: (please choose three) Poached Hen Egg Garlic spinach, chanterelle mushrooms, parmesan cloud Endive & Watercress Salad sherry vinaigrette, Roquefort cheese, toasted walnuts Seared Foie Gras cocoa nibs, strawberry textures, port wine glaze Jumbo Lump Crab Cake Vegetable salad, pickled ramp vinaigrette Grilled Octopus flageolet beans, olive tapenade, charred tomatoes Ça Va Salad field lettuce, crudite vegetables, confit tomato croustade, Herbes de Provence vinaigrette Foie Gras au Torchon Chef’s daily preparation : varies PASTA MID COURSE Chef’s unique creation for your party ENTRÉE: (please choose three) Grilled Steak Frites Petite filet, pommes frite, maitre d’hotel butter Demi Poulet Rôti roasted half chicken sauce romesco, heirloom cauliflower, Marcona almonds Jumbo Sea Scallops Pan seared scallops, peekytoe crab melted leek, preserved truffle risotto Côtelettes D’Agneau Porterhouse Colorado Porterhouse lamb chops, provencale vegetable tian eggplant puree, sheep’s milk ricotta Double Côtelette de Porc Coupé Double cut pork chop, bacon crumble sweet potato, bourbon maple drizzle Pistachio Crusted Fluke Pistachio crusted fluke, heirloom carrots, smoked maitake mushrooms *Continued on next page* DESSERT: (please choose two) Profiteroles Spiced Apple Crisp Sticky Banana Bread Hazelnut Mousse Crème Brûlée Fresh Berries with Whipped Cream Chef’s Assortment of Minis *family style*(replaces choice of dessert)
