A Sophisticated Dinner

Soups

• Classic Lobster Bisque
• Seafood Bisque
• Velvety Cream of Asparagus garnished with Red Pepper Swirl
• Cream of Roasted Tomato Soup with Parsley Croutons
• Three Mushroom Soup with Chive Flowers
• Golden Pumpkin Soup with Cilantro Oil and Pepitas
• Mixed Berry Soup with Fresh Mint Leaves and Fresh Cream

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First Course

• Sautéed Foie Gras with Wild Berries
• Lobster Medallions with Basil and Lobster Sauce
• Field Greens wrapped with Smoked Salmon drizzled with Lemon-Lime Vinaigrette
• Sea Scallop Ceviche with Cherry Tomatoes and Arugula
• Marinated Shrimp seasoned with Garlic, Cilantro, & Tomato Fillet in Radicchio Cup
• Mixed Lettuce and Fennel Salad with Citrus Vinaigrette
• Warm Sea Scallops with Anise Cream and Pink Peppercorns
• Corn and Crabmeat Flan with Saffron Cream
• Seared Sea Scallop with sautéed Apple Slices over Mixed Baby Greens
• Citrus marinated Skate Wing Salad with Basil Aioli
• Lobster Medallions with Papaya and Arugula
• Shrimp and Sea Scallops over Wilted Savoy Spinach and Caramelized Walnuts
• Grilled Quail with Molassses Glaze and Corn and Arugula Salad
• Smoked Duck Salad with Asparagus, Frisée Lettuce and Cherry Tomatoes

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Entrees

• Filet of Beef with Caper-Parsley-Shallot Butter
• Rosettes of Tenderloin steeped in a Truffle Madeira Sauce
• Seared Veal Chops with Chanterelles Mushrooms
• Loin of Pork in Garlic and Herb Marinade
• Rack of Lamb with a Pecan Crust and Rosemary Jus
• Garlic encrusted Baby Lamb Chops served with a Minted Yogurt Sauce
• Lamb or Veal Osso Bucco with Mushroom Stew and Roasted Tomato Sauce

• Breast of Chicken with Caramel Ginger Sauce
• Chicken Casablanca with Lemons and Almonds
• Cornish Game Hen with Tarragon Cream and sautéed Wild Mushrooms
• Roasted Duck with Orange-Honey Glaze
• Sautéed Quail with Choke Cherry Cream Sauce

• Seafood Cakes with Wild Rice Salsa and Corn Purée
• Sea Scallops in Black Sesame Crust with Orange-Ginger Sauce
• Maryland Lump Crab Cakes with Mango-Papaya Salsa
• Halibut sautéed with Grapefruit Butter
• Grilled Mahi Mahi with Tomato Vinaigrette and Rosemary Mayonnaise
• Atlantic Salmon Fillet with Dill Saffron Butter

• Spinach and Ricotta under Pasta blanket, drizzled with Yellow Pepper Cream & Diced Tomato
• Three Cheese Tortellini with Toasted Pine Nuts and Garlic Cream
• Penne Pasta tossed with Tomato and Fresh Basil Sauce
• Grilled Portobello Cap with Black Bean Corn Relish

Vegetables and Sides

• Asparagus Spears with Lemon Vinaigrette
• Zucchini and Squash Julienne with Tahitian Vanilla Butter
• Honey Glazed Baby Carrots with Cinnamon
• Green Beans Sautéed with Roasted Garlic Butter

• Rice Cakes encrusted with Pecans and Raisins
• Rice Pilaf with Wild Mushrooms
• Grilled Parmesan Polenta Squares
• Roasted Red Bliss Potatoes with Garlic and Herbs
• Golden Bulghur with Scallions, Plum Tomatoes, and Pine Nuts
• Potato Torta with Three Cheeses and Caramelized Onions
• Gingered Cous Cous with Raisins and Chick Peas
• Fruited Wild Rice
• Tortuga Rum Rice
• Maple Whipped Sweet Potatoes