 |
|---|
"PEOPLE WHO LOVE TO
EAT ARE ALWAYS THE
BEST"
Julia Child
SAMPLE MENUS
HORS D`OEUVERS
Ahi Tuna Tartare Sesame soy, ginger, wasabi, red tobiko
Wagyu Beef Tartare Capers, egg yolk, shallots, toasted potato bread
Scallop Ceviche Jicama, radish, avocado, cilantro, yuzu
Crab Cakes Fennel, carrot, cilantro, aoili
Wild Mushroom Tartlets
FIRST COURSES
Watercress & Arugula Pear, blue cheese dressing, candied walnuts
Caesar White anchovies, parmesan cheese, garlic crouton
Kale Salad Frisee, Bacon, fried egg, sunflower seeds, cranberries, apple cider vinegar
Vegetable Salad Beets, fennel radish, blood orange, goat cheese
Butternut Squash Soup Apple Chutney
ENTRÉES
Seared Sea Scallops Black truffle celery root puree, kale, wild mushrooms, veal demi-glace
King Salmon Wilted spinach, rosemary fingerling potatoes, grilled tomato bordelaise
Ahi Tuna Pea shoots and shiitake mushroom salad, yuzu vinaigrette and wasabi potatoes
Hawaian Ono Grilled baby bok choy, coconut basil rice and passion fruit puree
Duck Two Ways Mango plum glazed breast, confit of leg & winter squash & braised Asian greens
DESSERTS
Local Apple Crisp Salted Caramel Ice Cream
Bread Pudding white chocolate, toasted pecans, bourbon maple glaze
Chocolate Cake crème anglaise, strawberry preserve
Pumpkin Spiced Cheesecake cranberry compote
Mini Caramel Apples pumpkin custards, maple cookies
Warm Pineapple Upside Down Pie pineapple sorbet, dark rum, caramel sauce