     
MENU'S
The following are suggestions for cold and hot PLATED DINNERS. You may choose anything that you wish from this list or choose your own.
First Courses--Cold
Mixed Greens, Cured Tomatoes, Asparagus, Orange slices and Shittake Mushrooms served with a Balsamic Vinaigrette.
Tender Leaves of Romaine, Parmesan Biscotti, White Anchovy with Caesar Dressing.
Seared Salmon Roulade, Mixed Garden Leaves, Cured Tomato with Bacon-Ginger Caramel Sauce.
Beef Carpaccio, Parmegino Reggiano and Capers Flavored with White Truffle Oil
Lump Crabmeat Served "Nicoise Style" with Black Olive Vinaigrette.
First Courses--Hot
Asparagus and Porcini Mushroom Risotto
Double Beef Consomme with Tart Dried Cherries, Pheasant Sausage and Barley Pearls
Grilled Diver Scallops Served in Creamy Vegetable Chowder Sauce
Jumbo Shrimp Brochette , Seasonal Fruit Sauce and Spicy Cilantro Oil
Seared Sonoma Foi Gras, Apple Tart Rhubarb Confit with Apple Vinaigrette
Second Courses
POULTRY
Roasted Free Range Chicken Breast with Fingerling Potatoes, Asparagus and Sauteed Wild Mushroom in a Tarragon Jus
Country Roasted Pheasant, Wild Rice and Baby Spinach with Port Wine Sauce
Seared Muscovy Hen Duck Breast, Turnip Apple Confit with Green Olive Sauce
SEAFOOD
Pan Seared Salmon Filet, Horseradish Whipped Potato with Tomato and Caper Lemon Buter Sauce
Herb and Parmesan Crusted Halibut with a Roasted Potato and Poultry Au Jus
Applewood Smoked Tuna, Pan-Seared. Accompanied with Asparagus, Calamata Olives and cured Tomatoes. Finished with a Balsamic Vinegar and Extra Virgin Olive Oil.
BEEF, VEAL, LAMB, GAME
Beef Tenderloin with a Potato Cake, Seasonal Vegetables and Black Peppercorn Sauce
Sauteed Veal Medallion and Broccoli Rabe with a Porcini Mushroom Sauce
Roasted Rack of Elk, Braised Red Cabbage and Sauteed Apples
Applewood Smoked Colorado Rack of Lamb, Provincial Vegetables, Seared Polenta and Roasted Garlic Flavored Jus.
VEGETARIAN
Slowly Cooked Vegetables and Fruits in a Mushroom Broth with Herbs and Leaves
For those health consious clients Patrick can make any vegetarian menu that is to your liking.
Please remember these are only suggestions to help you. You may make up your own menu.
To contact Patrick or Darlene call 914-466-8760 or E-mail |
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