Summer 2020 3-Course Menu
*Gluten Free Menu*

* For 3 Course Menu Please Choose a Salad or an Appetizer*

Appetizer Salads

Beet Salad
With Feta, Toasted Hazelnuts, Orange Segments & Fennel Tossed in White Balsamic Vinaigrette

Heirloom Tomato & Peach Salad
With Arugula & Elderberry Vinaigrette

Endive & Pear Salad
With Arugula, Candied Pecans, Blue Cheese & White Balsamic Vinaigrette

Maine Lobster & Avocado Salad
With Heirloom Tomato Carpaccio, with Arugula, Endive, Red Onion & White Balsamic Vinaigrette

Roast Breast of Duck
With Mixed Berry Glaze, Arugula, Radicchio, Pomegranate, & Rainbow Carrots with Red Wine Vinaigrette

Seared Sesame Crusted Tuna
With Cucumber, Radish, Avocado, Edamame, On Baby Greens on Sesame Miso Dressing

Truffle Lobster Nicoise Salad
With Green Beans, Olives, Potatoes, Tomatoes, Asparagus & Truffle Vinaigrette


Appetizers


Tuna Crudo
With Blood Orange, Pickled Shallots, Pickled Cucumber & Spicy Vinaigrette

Brûlée Figs, Serrano Ham, & Burrata
Endive, Marcona Almonds, Balsamic Reduction, Extra Virgin Olive Oil, Italian Sea Salt

Tomato, Fresh Mozzarella, & Prosciutto Di Parma
Extra Virgin Olive Oil, Balsamic Reduction, Italian Herbal Salt, & Basil

Grilled Octopus
With Smoked Potatoes, Radish, Pickled Red Onions, Chilies, Cilantro Pesto & Balsamic Reduction

Vietnamese Spring Roll
With Shrimp & Spicy Peanut Dipping Sauce

Oysters & Pearls
Brûléed East Coast Oysters Black Garlic Fontina Sauce & Caviar

Salmon Trio
Beet Cured Salmon with Sweet Beet Relish, Salmon Cake with Saffron Aioli & Salmon Roe Sushi (Ikura)


Entrée (Choose 1)

Chicken

Peruvian Chicken
with Grilled Seasonal Vegetables & Aji Sauce

Roasted Airline Chicken Breast
With Wild Mushroom Risotto & Broccoli Rabe

Combination

Surf & Turf
Filet Mignon & Lobster Tail Served with Roasted Garlic Mashed Potato & Broccoli Rabe

Beef

Filet Mignon
Exotic Mushrooms, White Onion Puree, Baby Potatoes & Charred Broccoli

Lamb

Za'taar Spiced Rack of Lamb
Dauphinois Potatoes, Haricot Vert & Heirloom Carrots


Fish

Pan-Seared Salmon
With Wild Rice Pilaf & Asparagus with Hollandaise Sauce

Bronzino
On top of Ancient Grains, with Red Pepper Coulis & Watercress Salad

Miso Glazed Chilean Sea Bass
with Bok Choy & Forbidden Black Rice

Sea Scallop Risotto
Truffle Risotto, Wild Mushrooms, Watercress Salad

Dessert (Choose 1)


Lemon Vanilla Pavlova
With Wild Berry Chutney & Fresh Berries

BlackBerry Crisp
& Vanilla Ice Cream

Flourless Chocolate Cake
With Whipped Mascarpone Cream & Triple Berry Sauce

Flourless Almond Torte
With Whipped Cream & Fresh Berries

Middle Eastern Mango Cardamom Pudding

Crème Brûlée
Served with Fresh Berries & Whipped Cream
Other Infomation

I would like to take a moment to thank you for the opportunity to put this proposal together for you. I am dedicated to making this dinner a huge success. I pride myself in wonderful food and good service. I wanted to create a menu that was simple yet amazing while using ingredients that are in peak season. I hope this menu is pleasing to you if not you can press on the menu button and send me an email with any necessary changes. Looking forward to hearing from you soon. Chef Jaime
Meal for 20 on 11 July 2020

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