When good is simply not good enough. Pull out all of the stops and unleash singular food with maximum wow factor. Expectations are high and reputations are on the line – this is when bragging rights may be courteously below the surface.
APPETIZERS | SMALL PLATES
- CHAMPAGNE SHRIMP – Crispy Shrimp in Fruity Mustard Glaze
- DUCK CONFIT FILLED PROFITEROLES – With Lemon Marmalade
- HERBED GOATS CHEESE FILLED SNOW PEAS
- NAAN BREAD CIRCLES WITH CURRIED POTATOES – With Cucumber Raita
- SWEET POTATO BROCHETTE – With Cinnamon Maple Butter and Grey Salt
- CRAB MAISON – Lump Crab Salad with Butter Lettuce and Heirloom Tomatoes
- ASIAN PLUM WINE BRAISED BEEF – With Onion and Fig Compote
- ASIAGO SAGE STUFFED CHICKEN BREAST – With Heirloom Tomato Sauce
- PASTRY VOL AU VENT – Filled with Medi Vegetable Ragu
- PECAN CRUSTED PAN SEARED LAKE TROUT – With Credle Cream Pan Sauce
- DUCK A’ LORANGE – Classic French or Asian “Peking” Twist
- BEEF WELLINGTON – Puff Pastry Wrapped Filet or Beef with Mushrooms Dijon Mustard Glaze and Prosciutto Ham
- POTATOES SAVOYARD – Swiss Style Gratin with Cream and Smoked Gouda
- BABY CARROTS – Whole (top on) Baby Carrots in Butterscotch Glaze
- HARICOT VERT – In Balsamic Red Pepper Glaze
- PATTYPAN SQUASH – Butter Poached
- FARRO GRAIN WITH GRILLED VEGETABLES – With Fresh Herbs
- PINEAPPLE FOSTER FOOL – Flambe Style Pineapple with Dark Rum, Brown Sugar, and Butter Reduction. Served with Pan Fried Pound Cake and Homemade Cinnamon Ice Cream – Layered in Contemporary Glassware
- BLUEBERRY BRULEE NAPOLEON – Layers of Puff Pastry, Blueberry Reduction, and Creme Brulee with Lemon Curd Dollops to Boot!
- BLACK FORREST INDIVIDUAL BUNDT CAKE – Dutch Chocolate Cake Dampened with Kirshwasser Cherry Liqueur and Topped with Fresh Whipped Cream, Chocolate Shaving, and Maraschino Cherries.