- - - - - - HORS D'OEUVRES- - - - - -
- Asparagus wrapped with Smoked Salmon and Herb Cheese -
- Ahi Medallions and Cucumber -
- Truffled Foie Gras Pate on a Baguette -
- Herb Duck Salad -
- - - - - - DINNER - - - - - -
- Scrambled Eggs and Caviar -
- Heirloom Tomato Salad -
With Goat Cheese, Basil and an Avocado Blini
- Truffled Wild Mushroom Cappuccino -
"An Emulsion of Local Chanterelles"
- Pan Seared Foie Gras -
With Sea Salt, Caramelized onion and Macerated Fruit Hash
- Muscovy Duck Breast -
With a Wild Rice Cake and Bacon, Onion Potato Ragout
- - - - - - INTERMEZZO - - - - - -
- Roasted Venison Loin -
With Purple Potatoes, Braised Leeks and Haricot Vert
in a Black Pepper Jus
- Assorted Cheese and Light Salad -
- - - - - - DESSERT - - - - -
Symphony of Chocolate
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