Hors d' Oeuvre
*Tomato Galette, oven roasted tomato with Goat cheese, fresh Thyme on puff pastry triangle
.Pineapples marinated in dray Gin, Prosciutto ham
.Russian blins with smoked Salmon Crème fraîche -wasabi, dill, lemon zest
.Figs Stuffed with Foie Gras mousse
*Mushrooms stuffed with garlic spinach Feta cheese
*Stuffed "Deviled" Eggs with Truffle oil and Caviar
*Assorted cheese with olive. Tomato, strawberry on cracker
*Cucumber croutes' cream cheese avocado lemon grasses mousse garnished with smoked salmon vasabe
Soup
Spanish Onion Soup, sautéed/brazed onion garlic, in Chicken stock and Brandy, served with roasted tortilla stick
Salad
Belgian endive with baby spinach edible flowers, Avocado Fennel walnuts tossed with olive oil,
fresh herbs peach blood orange and lemon dressing
Entrée
Pan seared Beef filet mignon with Portobello- cabernet demi-glace
Assorted batonnet carrots, asparagus, snow Peas blanched and finished in Maitre d 'Hotel Butter
Bavarian Ribadache, Potato pancake
Dessert Amuse
Sorbet from Champagne
Dessert
-Buckwheat Quinoa fruit medley,
blueberry peach apple green grapes, jalapeno ginger vanilla in ricotta, orange strawberry coulis,
citrus zest fresh cilantro mint leaves.
