Dinner Menu

First Course

Lobster Ravioli With a Spicy Marinara Sauce, Garnished with Fresh Maine Lobster, and Basil Bouquet

Intermezzo

Grapefruit-Lavender Sorbet Served in a Martini Glass

Entrée

Center Cut Veal Chop with Roasted Corn and Shallot Ragout Served with Roasted Fingerling Potatoes and Julienne Vegetables

Dessert

Warm Mixed Berries Topped with Crisp Streusel and Vanilla Bean Ice Cream

French Roast Decaffeinated Coffee and Select Teas served with Strawberries dipped in Chocolate

First Course

Portobello Mushroom Tower Layered with Arugula, Roasted Tomato, Grilled Onion and Roasted Red Pepper, skewered with a Rosemary Tree and Drizzled with Balsamic Glaze.

Entree

Almond Crusted Free Range Chicken Breast, Brown Basmati Rice, New Carrots with Tops, Bundles of Steamed Asparagus served with Meuniere Sauce

Dessert

Caramelized Banana Cream Tart, Layers of Graham Cracker Crust with Pastry Cream and Caramelized Bananas topped with Whipped Cream

French Roast Decaffeinated Coffee and Select Teas served with Miniature Chocolate Fudge Brownies

First Course

Grilled Watermelon and Cucumber Salad dressed with a Creamy Lemon-Dill Sauce and Crusted Rolls with Sweet Butter

Intermezzo

Champagne-Jasmine Sorbet

Entree

Rosemary and Italian Bread Crumb Encrusted Rack of Lamb

Roasted Vegetable Israeli Couscous, Bundles of Haricot Verts-Balsamic Demi Glaze and A Freshly Baked Fig and Goat Cheese Croutons

Dessert

Chocolate Mousse Dome-Covered with Ganache surrounded by Raspberries on a pool of White Chocolate

French Roast Decaffeinated Coffee and Select Teas served with Miniature Lemon Curd Squares

First Course

Mandarin-Papaya Tuna Tartare with Wasabi Caviar served with Frisse-Pickled Ginger and Wonton Crisps

Intermezzo

Basil-Mint Sorbet

Entree

Grilled Swordfish with Jasmine Rice, Sugar Snap Peas and Sunburst Squash

Served with Grapefruit-Mirin Sauce

Salade

Butter Leaf Lettuce with Micro Greens, Julienne Jicama-Yellow Grape Tomato and Blood Orange Vinaigrette

Dessert

White Chocolate Coconut Mousse Cake, with Pineapple Coulis Garnished with Mint

French Roast Decaffeinated Coffee and Select Teas served with Candied Lemon Peel

First Course

Baby Greens Dressed with Lemon and Olive Oil topped with a Lump Crab Cake, Served with Ginger-Lemongrass Buerre Blanc and Wonton Triangles garnished with Ginger Caviar

Entree

Grilled Portobello Mushroom topped with Filet Mignon, With New Carrots with Tops, Rosemary Roasted Potatoes, Bundles Of Asparagus, Wild Mushroom Madeira Sauce garnished with a Rosemary Tree

Dessert

French Apricot Tart served with Crème Anglaise and Vanilla Bean Ice Cream

French Roast Decaffeinated Coffee and Select Teas served with Strawberries dipped in Chocolate

First Course

Tuscan White Bean Soup garnished with Crème Fraiche, White Truffle Oil and Chervil

Intermezzo

Mango Sorbet

Entree

Baby Poussin stuffed with Mushrooms Olives and Sundried Tomato

Served with Polenta Cake-Sauteed Spinach and Wild Mushroom Madeira Sauce

Dessert

Ricotta Cream Berry Tart with Raspberry Coulis and Crème Anglaise garnished with Pistachios and Mint

French Roast Decaffeinated Coffee and Select Teas served with Almond Macaroons

First Course

Heirloom Tomatoes and Shaved Fennel over Baby Arugula, Served with English Stilton and Pine Nuts drizzled with White Balsamic and Olive Oil

Intermezzo

Lemon Sorbet

Entree

Mediterranean Lamb Medallion with Quinoa Taboule-Roasted Eggplant, Sunburst Squash and Baby Zucchini, Served with a Warm Cilantro-Garlic Yogurt Sauce

Assorted Warm Flatbreads

Dessert

Poached Spiced Peaches layered with Phyllo Crisps and a Mascarpone Cream

French Roast Decaffeinated Coffee and Select Teas served with Candied Orange Peel

First Course

Mushroom Strudel Puff Pastry Filled with Sautéed Portobello-Oyster Shiitake and Button Mushrooms with a Merlot Wine Reduction

Salade

Butter Leaf Lettuce and Mache with Shaved Ricotta Salata, Pickled Onions and Grape Tomato dressed with a Green Peppercorn Vinaigrette

Entree

Miso and Soy Glazed Chilean Sea Bass with Jasmine Rice-Baby Bok Choy, Seasonal Baby Vegetables with a Miso Rice Wine Broth

Dessert

Lemon and Raspberry Mousse Napoleon layered between Puff Pastry and Glazed with a Sweet Citrus Icing garnished with Fresh Raspberries and Mint

French Roast Decaffeinated Coffee and Select Teas served with Chocolate Truffles

First Course

Roasted Tomato Bisque garnished with Lump Crab and Chive Oil

Salade

Fire Roasted Red Peppers, Fresh Buffalo Mozzarella, Opal Basil and Balsamic Vinaigrette, Served with Crusted Olive Rolls

Entree

Osso Bucco Jardiniere Center Cut Veal Shanks on Garlic Mashed Potatoes With Oven Roasted Baby Beets, New Carrots with tops and a Sauce Natural

Dessert

French Apple Tart served with a Warm Caramel Sauce and Cinnamon Ice Cream garnished with Fresh Mint

French Roast Decaffeinated Coffee and Select Teas served with Biscotti

First Course

Two-Tone Soup, Butternut Squash And Roasted Red Pepper Bisque, Garnished with Crème Fraiche and Avacado Oil served with Toasted Baguette Goat Cheese Soufflé

Entree

Free Range Chicken Breast Stuffed with Baby Spinach-Mushrooms and Pinenuts, Topped with Sauce Bonne Femme (White Wine-Lemon-Shallots and Artichokes), Served with Roasted Sweet Potato and Bundles of Asparagus

Dessert

Ginger Tuille Basket filled with Lemon Chantilly Mousse, Garnished with White Chocolate Curls Blue Berries and Mint

French Roast Decaffeinated Coffee and Select Teas

First Course

Parmesan Basket filled with Classic Caesar Salad, Garnished with Fire Roasted Tomatoes Parmesan Curls and Pumpernickel Croutons

Entree

Braised Beef Short Ribs, Served with Natural Sauce Reduction, Wild Mushroom and Roasted Shallot Risotto, Baked Granny Smith Apple with Spanish Onion Jam and Broccolini

Dessert

Buttermilk Shortcake with Strawberries, and Tahitian Vanilla Cream, French Roast Decaffeinated Coffee and Select Teas

First Course

Pan-Seared Foie Gras with Fig and Port Wine Reduction, Served with Toasted Brioche

Intermezzo

Cranberry-Sage Sorbet

Entree

Grilled Venison Fillet wrapped with Applewood Smoked Bacon, Served with Oven Roasted Root Vegetables, Bundles of Haricot Verts and Blackberry Compote

Dessert

Caramelized Pineapple-Goat Cheese Cheese Cake with Peppered Caramel Sauce

French Roast Decaffeinated Coffee and Select Teas served With Chocolate Truffles