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Appetizers
Prosciutto Cup Filled with Gourmet Mixed Leaves
with grape tomatoes and a reduction of balsamic vinegar
Shrimp Medley
with cocktail sauce
Leek & Goats Cheese Quiche
with sweet onion chutney
Escargot
baked in Herb and Garlic Butter
Soups and Salads
Tomato and Basil Soup
rich blend of tomato, fresh basil and cream
Chilled Vichyssoise Soup
purée of leek,
potato and onion blended in cream
Normandy Salad
Iceberg lettuce, slices or green apple, hearts of palm, and julienne of red cabbage with citrus shallot vinaigrette
Mixed Garden Salad
with Red Wine Vinaigrette and topped with Goat Cheese Croutons
Main Course
Coquilles St Jacques
sauteed scallops, mushrooms and shallots baked in a mornay sauce
Dijon Mustard-Roasted Beef Tenderloin
with Duchess Potato flavored with horseradish, sweet baby carrots, zucchini and braised cherry tomatoes
Herb-Crusted Halibut
layered with tomato and mushroom duxelle on sauteed spinach and champagne sauce
Slowly Braised Shank of Lamb in Natural Juices
with pommes boulangeres, portobello mushrooms, braised vegetables and a red
wine sauce
Citrus Glazed Oven-Baked Duckling
with Apple Herb Stuffing, braised Red Cabbage, and Almond Potatoes
Lighter Fare
Slow Roasted Breast of Chicken
Grilled Grain-Fed Sirloin Steak
Oven Baked Fillet of Salmon
All of the above are served with Garden Vegetables and your choice
of Steamed White Rice or Baked Potato
Desserts
Honey and Cinnamon Apple Tart
served with Vanilla
Ice Cream
Cherries Jubilee
served with vanilla ice cream
Grand Marnier Soufflé
with Chocolate Sauce
Crème Brulée
White Chocolate Domes
filled with Chocolate Raspberry
Parfait and served with a Raspberry Coulis
Ice Cream Sundae
served with Vanilla Ice Cream,
Cherry Blondie and Brandied Cherries
No sugar Added Desserts
Seasonal Fruits
with sugar-free cookies
Chocolate Cheesecake
with whipped topping
Assorted Sugar-free Ice Cream
Thanks to Paula & Alec K. for this menu
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