Hot appetizers

• Lobster and chanterelle fricassee with potato gnocchi, rich lobster sauce and basil
• Pot au feu of lobster with lemongrass mayonnaise
• Wild mushroom soup with pine nuts pesto (or any hot seasonal soup)
• Asparagus in puff pastry with sauce hollandaise
• Potato crusted crab cake with cilantro pesto and corn salad
• Chestnut cappuccino
• Eggplant and chorizo tart
• Game consomme with pheasant quenelles
• Pate Pantin of Moscovy duck with Madeira sauce
• Braised veal cheeks with parsnip and green peppercorn puree
• Asian style glazed quail with carrot and orange puree

Fish and seafood courses

• Pan roasted Long Island striped bass, ragout of fennel, Manila clams, lemon jam, And creamer potatoes
• Seared Bronzini, stewed lemon with tomato, olives, onion, Yukon gold
  Potatoes, oregano, and olive oil
• Caramelized Diver sea scallops, cauliflower flan, salsify tempura,
  Acorn squash sauce
• Crisp wild sturgeon, ragout of sauerkraut and Savoy cabbage,
  Scallion cream, rutabaga, turnips, red wine reduction
• Alaska king salmon, barley and shiitake mushroom risotto,
  Riesling sauce
• Pan roasted cod, lentil ragout, braised red cabbage, and red wine sauce
  Meat and fowl courses
• Farm raised chicken fricassee with tarragon, chanterelles, eggplant,
  Potatoes Parisiennes
• Grass fed beef fillet, braised short ribs, pickled vegetables, savory bread pudding
• Roasted guinea hen breast, leg confit, port sauce, roasted pearl onions,
  And truffled risotto cake
• Roasted rack of lamb, ratatouille, rosemary scented juice,
  Pommes soufflées
• Seared breast of pheasant, pheasant sausage, fennel and potato puree,
  Braised red cabbage, dried fig compote, aged balsamic vinegar
• Aged shell steak, red wine port sauce turnip gratin, braised endives,
  And haricots verts

Desserts

• Pear financier with cream cheese ice cream
• Lemon pound cake, roasted figs, and port wine reduction
• Chocolate marquise, minted creme anglaise
• Creme Brulee (traditional or seasonal)
• Mixed berry compote, raspberry sorbet, and lace tuile
• Goat cheese and vanilla panacotta, citrus compote, sesame tuile
• Chocolate mousse cake, fudge sauce, caramel ice cream

Prices

Menu catered from 10 to 100 people

Appetizer, Main course, Dessert
$65 plus tax

Appetizer, Fish or seafood course, Main course, Dessert
$78 plus tax

Note:

Tasting menus can be organized and priced upon food selection.
Dinner can also be paired with cocktails before being seated.
Equipment rental can be arranged through Nuance.
Staffing: $23 for each waiter per hour plus 18% gratuity on hourly total.
Parties of 20 people or less will be charged a kitchen staff fee of $120 per cook.