PETITS PIROSHKIS DE BOEUF ET VOLAILLE A saute and seasoned beef tenderloin puff pastry, and a seasoned free range chicken puff pastry, both served hot with blarnaise
PAPILLOTTES DE CHEVRE ET TOMATE CONFITE Roma tomato and harlcot vert salad accompanied by griled eggplant roulades with goat cheese and a saffron dressing
SALADE DE CANARD FUME FENOUIL ET MELON Smoked duck breast, fennel, melon, and baked onion salad, served with a raspberry vinigrette
Seafood Course
EVENTAIL DE THON ET COMPOTE DE LEGUME Charred rare Ahi Tuna, riar noodles and cucumber relish accompanied by a Soy vinigrette
ROSACE DE SAUMON ET TRUITE FUMEE Smoked trout mousseline and thinly sliced Scottish smoked salmon accompanied by a red best vinaigrette
Interlude
To cleanse your palette, a light and refreshing sorbet served with a splash of liquor
Entrees
FILETS DE SOLE POCHES AU BEURRE D'OURSINS Poached Dover sole fillets served with purple potatos and a sea urshin butter sauce
FILET DE BOEUF AUX SENTEURS PROVENCALES Beef tenderloin accompanied by carrot, daikon root, and zucchini ribbons, enhanced by a Provengale jus
FILETS MIGNONS D'ANGNEAU AUX TROIS OIGNONS ET JUS DE CURRY New Zealand lamb tenderloin served with a medley of stirfry onions, and a coconut milk, curry, and cilantro crEam sauce
MEDAILLONS DE CHEVREUIL EN COMPOTE DE FIGUES ET PLEUROTTES Saute�d venison medallions on a fig and oyster mushroom compote, Youkon gold potato souffle, and a grind pepper demi glace
TERRINE DE POLENTA TIEDE AUX ECHALOTTES CONFITE Flavored polenta, artichoke, and mozzarella terrine served with sundried tomatos and a shallot confit
Specialty Cheese Course
Toasted walnut and raisin bread topped with banana and Roquefort served warm on a bed of messalum salad
Desserts
CREME BRULEE AU CHAMBORD Chambord liquor and roasted pecan nut cr�me brul�e
DELICE DE FRUITS EXOTIQUES Banana flavored sponge cake soaked tin condensed milk and sweet cream
