Catering Menu

Sample Menu I
Winter Vegetable and Lobster Salad with Chervil and Truffle Dressing
Lemon Balm Infused Chicken Consommé with Stuffed Squash Blossom and Ramps
Escalopes of Salmon Trout with Cranberries
Date-Crusted Venison Tenderloin with Ginger & Salsify infused Venison Jus
German Chocolate Cake Terrine with Coconut Sauce

Sample Menu II
Creamless Spinach Soup Garnished with Crème Fraiche and Beluga
Foie Gras with Cinnamon Glazed Butternut Squash
Monkfish Wrapped in Prosciutto and Mustard Greens with Shiitake Mushrooms and Red Wine Emulsion
Matsuzaka Beef with Red Rice, Porcini Mushrooms, and Mushroom Purée
Roasted Golden Pineapple French Toast with Sabayon and Apricot-Chateau d’Yquem Sauce

Sample Menu III
Smoked Trout with Nutmeg Pumpkin Soup
Lobster Rillettes with Grapefruit and Tarragon
Ahi Tuna with Quinoa and Roasted Hon-Shimeji Mushrooms and Purée
Grilled Loin of Lamb with Roasted Fennel, Shaved Truffles, Sweet Corn Flan, and Sweet Corn Broth
Banana Cannolis and Panna Cotta