served with Perrier Jouet Champagne
Prosciutto Wrapped Asparagus with Reggiano Parmesan
Seared Scallops and Truffled Parsnip Potato Puree with
Chervil on a Spoon
Lump Meat Crab Fritters with Spicy Tomato Rémoulade
Venison, Potato and Blue Cheese Quesadilla with
Green Onion Aioli
Five Course Dinner
Appetizer Course
Sweet Pea and Roasted Wild Mushroom
Risotto Cake with Basil Coulis
suggested wine: French Beajoulais or a Rhone Wine
Soup Course
Asparagus Bisque with Lobster, Chives and Black Truffle Cream
suggested wine: Pinot Gris or Sauvignon Blanc
Intermezzo
Honeydew - Belvedere Vodka Granité with Fresh Mint
Entrée Course
Slow Roasted Veal Chop, Stewed Wild Mushroom Tomato Compote, Arugula and White Balsamic Jus
suggested wine: Pinot Noir or a Sangiovese
~Or~
Braised Ahi Tuna with White Bean, Spinach, Pancetta and
Cippollini Onion Ragout
suggested wine: Oak Barrel Chardonnay
Salad Refresher
Endive with Watercress, Beets and Lemon
Sweet Finale
Wild Berry Compote with Buttermilk Ice Cream
and Shortbread Crumbles
suggested wine: Chandon Blanc de Noir Champagne,
Late Harvest Riesling or Zaca Mesa z Gris
[Also available extensive Buffet Menu Choices]
