Menu samples
Menu 1
Salad
Shrimp, Watermelon, Asparagus, Heirloom tomatoes with a pink peppercorn dressing, or a white balsamic citrus drizzle.
Appetizer 1
Gorgonzola laced with milk chocolate – a savory, sweet delight or
Appetizer 2
Ceviche of Salmon with jalapeno, lime, coriander.
Intermezzo
Peach and Chorizo sorbet.
Entrée 1
Truffled Chicken with a white bean and prosciutto ragout.
Entrée 2
Apple encrusted seared sea scallops with butterscotch and bacon cider sauce
served with braised collard greens, risotto scented with licorice, Sambuca.
Entrée 3
Plantain, wasabi encrusted Tuna.
Dessert
Chinese five spice oven roasted, caramelized pineapple with a root beer glaze and
cinnamon scented whipped crème.
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High-end menu
Caviars assortment of the world including: Russian Beluga, Russian Sevruga, Iranian caviar, American caviar, served with blinis and crème fraiche, served with chilled Vodka.
French cheese Mimolette , served with a almond sourdough bread.
Appetizer 1: Shellfish castle to include Blue point oysters, Belon oysters with a mignettete sauce, and horseradish. Jumbo White Tiger Prawns, Madagascar prawns with cocktail sauce. Siberian crab legs, crab claws from Chile, South African lobster tails, and Australian lobster tails, with drawn butter.
Appetizer 2 pizza with toppings such as: Chanterelle mushrooms, caper berries, Lobster marinated in Cognac, Caviar soaked in Cristal Champaign, with heirloom tomatoes, Scottish smoked Salmon, 100 year old balsamic, with buffalo mozzarella. Served with red wine.
Tasmanian sea trout with Spanish saffron brown butter. small plate.
Masala Rack of lamb- small plate.
Black and white truffle risotto-small plate.
Trio of asparagus, greens, white, purple topped with a scampi butter compound-small plate.
Salmon poached in liquorice- small plate.
Lobster bread pudding with a chive cream sauce-small plate.
Kobe beef steak topped with foie gras entree with Peruvian blue potatoes tossed with 2005 vintage 100% olive oil.
Tahitian vanilla bean ice cream sundae with 23K edible gold leaf and one of the most expensive chocolates in the world, Amedei Porceleana, melted topping chocolate syrup.
Dessert served with liquid gold or Chateau St. Michelle Late harvest Riesling.
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