PHOTOGRAPH
Hors d'oeuvres Chaud
Sampler of Hot and Cold Foie Gras on Toasted Brioche, Petite Salad of Field
Greens and Plum Rhubarb Compote with Brandy
13.00
Braised Oklahoma Ostrich Osso Bucco with Reduction of Merlot and Salt
Rosemary Polenta
8.50
Crepe with Scallops, Shrimp and Summer Vegetables, Served with
Champagne Sauce
8.00
Soft Shell Crab with Ratatouille and Shrimp Cilantro Broth
9.00
Hors d'oeuvres Froid
Crispy Potato Basket with Shredded Confit of Duck Leg, Wild Mushrooms
and Prosciutto Ham Decorated with Black Bean Puree
7.50
Millefeulle, Lobster and Shrimp with a Tomato Cardamom Dressing
9.00
Tartare of Hawaiian Ahi, with Tobiko Caviar and Avocado Puree
8.00
Terrine of Home Smoked Salmon and Mascarpone Cheese with Curry
Infused Oil and Horseradish Cream
7.50
Pate of Garden Vegetable Mousses with Tomato Concasse
6.50
Les Soupes et Salades
Asparagus Veloute; or Cream of Mushrooms; or Cold Gazpacho
4.50
Lobster Bisque
6.50
Belgian Endive, Green Beans, Avocado Slices and Hearts of Palm, Dressed
with Red Wine Vinegar and Balsamic Oil
6.00
Steamed White and Green Asparagus, Mache Lettuce and Sliced Yellow
Tomatoes, Served with a Delicate Orange Ginger Vinaigrette
6.00
Baked Medallion of Goat Cheese Served Atop Watercress, with a Raspberry
Infusion, Poached Pear and Bacon
6.50
Caesar Salad
4.75
Viandes et Gibiers
Assiette of Roast Rack of Lamb and Confit of Duck Leg, Flavored with
Essence of Orange Cognac
24.00
Medallions of New Zealand Venison Loin Grand Veneur, With Pinenuts,
Chestnuts and Cranberry Preserve
26.00
Roulade of Veal Loin, Prosciutto Ham and Portobellos, with a Hint of
Lemon Thyme, and Half Young Pheasant Forestiere
25.00
Loin of Black Antelope and Rack of Wild Boar with Calvados
Brandy
25.00
Poissons et Crustaces
Nut Crusted Filet of Sturgeon over Cucumber Dill Sauce and Wild
Rice with Spring Vegetables
23.00
Panache of Grilled Pacific Swordfish and Mahi Mahi Topped with
Sesame Seeds, Scented with Lemon Balm, on Crayfish Orzo
23.00
Filet of Alaskan Halibut Infused with Lobster Stock and Tarragon
over Cous Cous with Egyptian Onions and Roast Garlic
23.00
Bon Appetit!
7/96
