Menu

Hors d’oeuvre from the Appetizer Cart

Caviar with traditional garnishes

Dover Sole and Lobster Roll,
Belgian Endive Salad with Oranges and Chervil
and Saffron Sauce with Lime

Terrine of Quail, Apple Celery Salad and Fig Chutney with Walnuts

Cured Red Tuna, Pata Negra Ham and Strawberry Tomato Chutney

Porcini Mushroom Tart with Celery, Parmesan and Balsamic Hazelnut Oil Vinaigrette

Basil Pesto

Soup

Beef Consommé with Pancake Strips

or

Salad

Garden Greens with Cucumber, Bell Pepper, Button Mushrooms and Chives
Wild Garlic Dressing

Bread, Rolls, Toast and Butter

Entrees

White Asparagus served with Sauce Hollandaise, a selection of Ham and New Potatoes

Monkfish in Olive Crust
accompanied by Fennel Fond, Lemon Risotto and Green Bean Kernels

Veal Fricasseé with Lovage, Capers and Champignon Mushrooms
served on Pearl Barley

Pan-seared Breast of Guinea Hen and Morel Mushroom Madeira Sauce
complemented by Celery Mousseline and caramelized Apples

Cheese and Dessert

International Cheese
Bavaria blu, Crottin de Chavignol, Comté, Le Coutances and Pont l’Évêque
garnished with Grapes and Walnuts

Milk Chocolate Tart with Strawberries and Line

Sorbet and Soup of Coconut with Pineapple

Specialty Dessert Wines