Five-Course Plated Meals

Asparagus Salad
Orange, Fennel, Feta, Kalamata Olive, Pine-nut, Champagne Vinaigrette

Tuna Crudo
Avocado, Lemon, Kiwi, Olive Oil

Chicken Breast
Mustard, Garlic, Parsley, Yukon Potato, Wild Mushroom

Roquefort Cheese Cake
Grilled Nectarine, Caramelized Onion, Red Wine Gastric

Lemon Vol Au Vent
Lemon Cream, Puff Pastry, Berries

Seafood Risotto
Clam, Shrimp, Calamari, Saffron, Tomato, Summer Peas

Beet and Fig Salad
Grilled Fig, Spinach, Golden Beet, Chive, Goat Cheese

Grilled Halibut
Orange Reduction, Pistachio-Olive Relish

Poached Apricot Puree, Frisée Salad, Prosciutto

Lava Cake
Warm, Gooey Chocolate Cake with Vanilla Crème Anglaise and Berries

Confit Byaldi
Roasted Vegetable Stew, with Yellow Pepper-Fennel Broth

Arugula and Salmon
Peppery Arugula, Grilled Salmon, Grapefruit, Champagne Vinaigrette

Filet Mignon
Garlic, Thyme Basted Filet with Glazed Carrots, Creamy Potato and Mushroom-Red Wine Sauce

Beets, Tomato, Sweet Pea Emulsion Basil Oil

Poached Apple Tart
Crème Anglaise, Orange Tuile Cookie

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