Spring 2010 Sample Menu

Hors D'ouvres

Lebanese Style Feta and Lamb Grape Leaves

Grilled Jalapeños Poppers
Lump Crab and Fresh Corn Salad

Jumbo Shrimp and Cucumber Gazpacho Shooters

Fresh Goat Cheese and Glazed Figs
French Baguette

Savory Tomato Bread Pudding
Basil Cream Cheese

Soup

Vichyssoise
Truffle Brioche Croûtons

Chilled Watercress Soup
Chive Crème Fraiche

Velvety Yellow Squash Soup
Herbed Crème Fraiche

Appetizer/Salad

Spring Salad with Baby Zucchini, Snow Peas,
Radishes and Shaved Manchego, Citrus Vinaigrette

Arugula Salad with Chevre, Strawberries,
Pistachios and Balsamic Vinaigrette

Tempura Battered Shrimp,
Marinated Wild Mushrooms and Spring Pea Coulis

Entree

Tandoori Spiced Halibut,
Tumeric Potato, Cucumber "Linguine" Salad

Yogurt Marinated Rack of Lamb
Carrot Puree, Rainbow Swiss Chard
Cucumber Mint Raita

Surf and Turf:
Roasted Beef Tenderloin and Lobster Mac and Cheese,
Caramelized Asparagus

Rosemary Honey Glazed Cornish Game Hen
Shiitake Manchego Flan, Garden Peas and Pearl Onions

Dessert

Honeyed Raspberry Ricotta Crème Brulee

Rustic Strawberry Rhubarb Tart
Vanilla Whipped Cream

Chocolate S'mores Cake
Milk Chocolate Ganache, Marshmallow Icing

Petit Fours

Sample Menus

Your menu will be custom designed during our consultation. The following is just a sample
to give you some ideas of the gourmet meals you will be enjoying soon.


Tea Party Menu

Limo Snack Menu

Lunch Tasting Menu

Specialty Menus

Vegan Menu

Weight Loss Menu

International Cuisine

Russian Menu

French Menu

Latin Tasting Menu