PHOTOGRAPH
PARTY FACILITIES
First Course
Oysters (Nine Pieces)
An Assortment of Oysters
Little Neck Clams
Assorted Shellfish of Jonah's Crab Claw, Shrimps, Clams and Oysters
Simply Raw
Flash Marinated Black Bass Seviche
Speckled with Cilantro, Mint, Jalapenos and Diced Tomatoes
Tuna Tartar, Asian Seasoning in a Crisp Potato Nest
Thinly Pounded Yellowfin Tuna, Shaved Chives and Extra Virgin Olive Oil
Yellowfin Tuna Carpaccio, Brushed with a Light Ginger-Lime Mayonnaise
Lightly Smoked Salmon Gravlax and Brioche Toasts, Salad of Baby Arugula, Horseradish Vinaigrette
Spanish Mackerel Tartar Topped
with Osetra Caviar, Sauce Gribiche
$15.00 Supp.
Lightly Cooked
Maine Crab Meat and Cod Brandade Cake, Layered on Spicy Tomato and Capers, Mediterranean Salsa
Chilled "Spanish Style"Loin of Mackeral Marinated in Aged Jerez Vinegar and Extra Virgin Olive Oil
with Sweet Onions and Herbs
Herbed Crab Meat
in Saffron Ravioli and a Shellfish Tarragon Reduction
Poach Baby Lobster
in a Spicy Bouillon of Lobster Essence, Lemon Grass and Ginger
$10.00 Supp.
Fricasse�s of Mussels, Clams, and Oysters in their Broth
with Sweet Garlic and Tomato Butter
Thyme and Pepper Crusted Rare Yellowfin Tuna Seared
Layered on Truffled Herb Salad
$8.00 Supp
Pan Saut� Sardines on Phyllo
with Sour Cream, Chives and Lemon, Basquaise Vegetables, Olive Vinaigrette
Warm Sea Scallops Sliced, Crowning a Salad of Baby Greens, Portobello Mushrooms, Asparagus Tips, White Truffle Oil
A Warm Sea Scallop, Fresh Foie Gras, Perigord Truffles
Wrapped and Steamed in a Cabbage Leaf, Truffle Vinaigrette
$12.00 Supp.
"Pizza Bernardin" of Minute Broiled Shrimps
A Warm Collection of Vegetables, Sprinkled Olive Oil
Soups
Fish Soup"Bernardin"
Lobster, Foie Gras and Truffle "Pot Au Feu"
$15.00 Supp.
Main Course
Crusted Cod on a Vegetable Risotto, "Pot au Feu" Bouillon
Roast Grouper on Saut� Wild Mushrooms, Pencil Asparagus, Haricots Vert
Sliced Artichoke Heart and a "Jus de Viande"
Swordfish Steak Seared and Sliced on Quinoa, Saffron-Citrus Sauce
Pan Roast Pepper and Fennel Crusted Salmon
a Shallot Madeira Sauce, White Truffle Scented Polenta
Crackling Skate Wing
in a Red Wine Court Bouillon with Pearl Onions, Rich Roasted Potato Cake
Crispy Chinese Spiced Red Snapper
with Cepes, Aged Port and Jerez Vinegar Reduction
$10.00 Supp.
Slow Oven Roast Monkfish Tail Spiked of Chorizo, Garlic, Tomato, and Mushroom
Lemon and Parsley added to its Jus
Poach Halibut
in a Saffron Bouillon, Mediterranean Vegetables
Pan Roast Yellowtail Snapper
on Balsamic-Glazed Artichokes, Foie Gras and Truffle Sauce
$15.00 Supp.
Poach Black Bass, Ribbons of Vegetables
in a Chive Oil Jus Scented with Jambon de Bayonne
Medallions of Roast Lobster "Chasseur"
a Rich Mushroom and Tarragon Sauce
$15.00 Supp.
Saddle of Monkfish
Cooked on Slate, Rosemary, Sage, Thyme, Turnips, Carrots, Roast Potato and Shallots, Green Peppercorn Sauce (For Two)
Baked Whole Turbot
in White Wine and Shellfish Jus, Potato, Tomato, Fennel and Roast Garlic (For Two, $15.00 Supp.)
Whole Red Snapper Baked in Rosemary and Thyme Salt Crust
Please allow 24 hours notice; Two Persons Minimum
Upon Request
Roast Medley of Vegetables
Roast Free-Chicken,Stuffed with Wild Mushrooms
Pan Saut� Lamb Chops, Rosemary Herbed
Salad of Baby Greens
$6.00 Supp.
(Prix Fixe
$68.00)
