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passed hors d'oeuvres
lobster wontons
rosemary skewered shrimp w/ herb beurre blanc
lump crab and salt cod cakes
smoked salmon florets
stationary
homemade shitake & portabella mushroom pate
served with simple wafers
bordeaux dinner
pan seared black pearl scallops
served on a bed of baby spinach topped
with a light saffron and leek beurre blanc
roasted rack of lamb with port and ginger sauce
potatoes anna
haricot vert
bread and whipped butter
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cheese course
affidelic chablis, Burgundy, France
medium strong cows mild cheese, washed weekly with chablis
Brebis Ossau Black Label! Aquitaine, France
medium flavored sheeps milk, firm texture with nuttiness
Comte le Fort, Jura, France
dense sweet flavor with hints of fennel, onion and cocoa butter
Brilliat Savarin, Ile de France
soft ripened (bloomy rind), cow milk, mild
Ardeche Framboise
an organic, small batch handmade preserves
simple salad
organic baby mixed greens tossed in a light roasted
shallot and tarragon vinaigrette
dessert
fresh pear flan
garnished with fresh berries and whipped cream
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