SUMMER MENU

PASSED HORS D’OEUVRES
MINI LOBSTER CLUB GOUGRES
With Meyer lemon aioli,bacon,mache,and cherry tomato
GRILLED PRAWNS WITH WATERMELON,AND BASIL CUCUMBER
CHUTNEY
Served on individual forks
DUCK PROSCIUTTO WITH MELON CONFIT AND SHAVED FENNEL
On fresh roasted Mission fig
BEEF CARPACCIO
With arugula,lemon aioli,black pepper, Parmesan
Reggiano,crispy potatoes and truffle oil
Served on toasted brioche
SUMMER SALMON CAKES
With fennel slaw

BUFFET
ROASTED PORK TENDERLOIN WITH TOMATO-PEACH
COMPOTE
FRESH HALIBUT WITH ROASTED CORN,CHERRY
TOMATOES,AND TARRAGON
FRESH SUMMER BEETS WITH MINT AND ORANGE
SHAVED FENNEL,GRANNY SMITH APPLE, AND CUCUMBER
SALAD
HARICOT VERTS WITH SWEET ONION VINAIGRETTE
WILD RICE WITH FENNEL AND GOLDEN RAISINS
GOAT CHEESE AND HEIRLOOM TOMATO TART

DESSERT
HONEY-PEACH CARAMEL PIE
PLUM-BLACKBERRY PIE
SOUR-CREAM ICE CREAM
SPECIALTY DRINKS:
CUCUMBER GIMLETS
Gin,Eldenflower liqueur,and Prosecco

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