Menu Offerings

• Bread Service

  • Warm French Country Bread with an Olive Spread

• Appetizers

  • Duck Confit Slow Cooked Duck Leg pulled and Garnished with Dried Cranberries and Walnuts

  • Iced Lobster and Jumbo Shrimp with Green Asparagus, Horseradish Cream and Dill Dressing

  • Gaston’s Escargot Gratinée Herb-marinated Snails with Finely Chopped Mushrooms, topped with Garlic Butter

  • Breaded and Deep-Fried Brie with an Orange and Cranberry Chutney

• Salads

  • Farmhouse Salad Baby Spinach, Asparagus, Cherry Tomatoes and Fingerling Potatoes served with a Goat Cheese Crostini and an Olive Vinaigrette

  • Red Wine Bosc Pear Salad Arugula, sliced Red Onions and crispy Lardons dressed with a Sherry Wine Dressing and served with a Red Wine Poached Bose Pear

• Soups

  • French Onion Soup with Gruyere Cheese Crouton

  • Potage Parmentier Leek and Potato Soup

• Main Course

  • Conchiglie Pasta with Buttered Lobster, tossed in a Tomato Shrimp Tarragon Brandy Sauce with Lemon Basil

  • Oven-Baked Salmon Royale crowned with King Smoked Salmon and Horseradish Crust accompanied by Sautéed Swiss Chard, Truffle Cauliflower Purée and White Wine Beurre Blanc

  • Crispy Roasted Duck Breast with Cabbage, Shallots, Honey Parsnip Mash, and a Duck Red Wine Jus

  • Roasted Rack of Lamb Medium with Dauphinoise Potatoes, Buttered Brussels Sprouts and a Burgundy Rosemary Sauce

  • Chateaubriand-Roasted Filet Steak Roasted Filet Steak, crushed New Potatoes with Shallots, Buttered Green Beans, Red Wine Jus, and a Béarnaise Sauce on the Side

• Vegetarian

  • Wild Mushroom-Stuffed Pasta in a Vegetable Broth topped with Watercress, Shaved Parmesan Cheese and Paprika Oil Drizzle

  • Grilled Marinated Tofu, Roasted Zucchini, Eggplant, and Red Peppers on Israeli Couscous and a Lime-Cilantro Drop

• Lighter Note Offerings

  • Ahi Tuna Niçoise seared Ahi Tuna with Green Beans, Potato, Olives, Red Onions, sliced Egg, and Parsley-Garlic Vinaigrette

  • Grilled Grain-fed Sirloin Steak

  • Slow Roasted Breast of Chicken

  • Oven Baked Fillet of Salmon

  • The above three entrées are served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato

• Desserts

  • Grand Marnier Soufflé served with Grand Marnier Crème Anglaise

  • Apple Tart Tatin Caramelized Baked Apple served with Vanilla Ice Cream

  • Tahitian Vanilla Crème Brûlée with Almond Biscotti (Gluten Free without Biscotti)

  • Strawberry Shortcake Sundae Strawberries, Vanilla Ice Cream, Whipped Cream and Shortcake

• Signature Dessert

  • Classic Opera Gâteau layers of Toconde Sponge, soaked in Coffee Syrup, Chocolate Ganache and rich Buttercream

• No Sugar Added Dessert

  • Duo Chocolate Slice layers of Brownie and Truffle Mousse with a Berry Crème