Summer 2020 4-Course Menu

For 3 Course Choose Either an Appetizer or Appetizer Salad

Appetizer Salads (Choose 1)

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

Maine Lobster & Avocado Salad (All Year)
With Heirloom Tomato Carpaccio, With Arugula, Endive, Red Onion & White Balsamic Vinaigrette

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

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

Tri Colored Caesar (Spring/ Summer)
Romaine & Radicchio Lettuce, Pumpernickel Garlic Croutons, Pancetta Bacon & Homemade Caesar Dressing

Deconstructed Caprese Salad (Spring/Summer)
Burrata Cheese, Basil Pesto, Heirloom Tomatoes, Crostini & White Balsamic Vinaigrette

Heirloom Tomato Salad (Spring/Summer)
With Peaches, Arugula & Elderberry Vinaigrette

Iceberg Wedge Salad
Iceberg Lettuce, Wedge Tomato, Pickled Vegetables, Candied Bacon, Chesterfield Dressing

Appetizers (Choose 1)

Fire Roasted Tomato Gazpacho
With Roasted Corn, Lobster Tail, Feta, Micro Basil & Garlic Croutons

Lobster Ravioli
In Lobster Foam & Microgreens

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

Taiwanese Pork Belly Bao
With Pickled Carrots, Cucumbers, Toasted Peanuts & Cilantro

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

Salmon Duo
Cured Salmon Belly & Salmon Roe with Tomato Consommé

Entrée (Choose 1)


Peruvian Chicken
with Grilled Seasonal Vegetables & Aji Sauce

Roasted Airline Chicken Breast
With Wild Mushroom Risotto & Broccoli Rabe

Hearty Stuffed Quail
With Farro, Roasted Mushrooms & Roasted Brussel Sprouts

Summer Duck
Seared Duck Breast, Summer Farro Succotash, English Peas, Coffee Cherry Demi, Pickled Apple

Pan Roasted Duck Breast
Confit Duck and Mushroom Tart, Parsnip Puree, Sautéed Kale, Pistachio Brittle & Plum Jus


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

Seafood Rasta Pasta
Lobster Tail, Shrimp & Crab Legs with Fettuccini in A Spicy Coconut Cream Sauce

Paella De Marsico
A Seafood Lovers Delight, Saffron Infused Seafood Paella
Loaded with Crustaceans and Shellfish Fresh from The Sea


Apple Cider Brined Stuffed Pork Chops
With Apple Butter & Kale on Mashed Sweet Potatoes


Beef Loin with Peppercorn Sauce
With Butternut Squash Puree, & Sautéed Asparagus

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

New York Strip
Carrot Puree, Duck Fat Potatoes, Roasted Onion & Black Garlic Mole

Chile Marinated Hanger Steak
With Asparagus, Creamed Corn, Roasted Potatoes & Mojo Verde


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


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

With Lemon, Caper, Tomato & Asparagus Sauce on Roasted Garlic Mashed Potato & Spinach

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

Dessert (Choose 1)

Lemon Olive Oil Cake
With Chantilly Cream & Roasted Figs

Sticky Toffee Date Cake
With Toffee Sauce & Vanilla Ice Cream

Smores Pot De Crème
With Graham Cracker Crumb, Chocolate Custard Filling
& Marshmallow Meringue

Southern Bread Pudding
With Candied Pecans & Spicy Bourbon Sauce

Pecan Pie Sundae
Caramel & Pecans Pound Cake, Salted Caramel Ice Cream,
Candied Pecans & Toffee Sauce

Blueberry Cobbler
With Vanilla Ice Cream

Flourless Chocolate Cake
With Whipped Mascarpone Cream & Triple Berry Sauce

Flourless Almond Torte
With Whipped Cream & Fresh Berries

Crème Brûlée
Traditional French Custard with A Crisp Caramel Top
Served with Fresh Berries & Whipped Cream

Deconstructed Black Forest Cake
Chocolate Bread Pudding, Mascarpone Whipped Cream & Fabbri Amarena Cherries

Lemon Mascarpone Cheesecake
With Blueberry Compote

Tres Leche Coconut Cake
Soaked In 3 Milks, Covered in Toasted Coconut, Grilled Pineapples, Dulche De Leche & Tres Leche Ice Cream

Guinness Cast Iron Skillet Brownie
With Whiskey Hazelnut Ice Cream, Burnt Irish Caramel, Chocolate Sauce
& Chocolate Whipped Cream Topped with Dark Cherries

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 on 01 January 1970