Seated dinners
Summer 2011 Seated Dinner Selections
Starters:
Fresh Figs with Prosciutto di Parma, Black Pepper Zabaglione
Classic Vitello Tonnato, Garnish of Lightly Brined Celery
Charred Farmer's Market Vegetables with a Bagna Cauda Vinaigrette
Grilled Jumbo Shrimp with Fresh Avocado Brunoise and Tropical Salsa
House Citrus Cured Gravlax on Corn Blinis with Cucumber Salad
Creamy Burrata with Watermelon Radish and Wild Arugula
Chilled Heirloom Tomato Gazpacho, Basil Oil, Micro Greens
Entrées:
Tenderloin of Beef with Syrah Reduction, Horseradish Mashed Potatoes,
Sauteed Spinach
Seared Duck Breast with Plum-Hoisin Sauce and Crispy Duck Spring Roll,
Baby Bok Choy
Pan Seared Sea Scallops with Beurre Noisette, Haricot Verts, Artichokes
and French Lentils
Seafood Paella with Fresh Lobster Meat, Shrimp, Squid, Mussels and Clams,
Piquillo Peppers
Oven Roasted Baby Lamb Chops au Jus with Sicilian Caponata and Truffled
Polenta Fries
Filet of Halibut with a Rhubarb - Fennel Confit, Fingerling Potatoes
and Local Asparagus
Medallions of Veal Tenderloin, Chanterelle and Black Trumpet Mushrooms,
Potato and Bacon Gratin
