Dinner Menu Proposal #1

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##APPETIZERS (choice of)

##Soup du Jour

##La Cigale Salad

**Mesclun Lettuce, Diced Roma Tomatoes, Cucumbers, Champagne Vinaigrette

##Caesar Salad
**Hearts of Romaine, Garlic Croutons, Shaved Parmigiano, Anchovies

##MAIN COURSE (choice of)

##Pave de Saumon Eccossais
**Scottish Salmon, Pan Seared, with crispy risotto cake, green beans, citrus beurre blanc

##Ravioli aux Trois Fromages
**Three Cheeses filled Ravioli, topped with prosciutto de Parma, truffle oil demi glaze, shallots & Parmesan cheese

##Le Coq au Vin
**Braised Half Chicken, marinated with red wine, pearl onions, button mushrooms, bacon and boiled potatoes.

##DESSERT
##Assorted Ice Cream or Sorbets or Lemon Tart
##Coffee, Decaffeinated or Hot Tea

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Dinner Menu Proposal #2

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##APPETIZERS (choice of)

##Greek Salad
**Romaine Lettuce, Feta Cheese, Pepperoncini, Kalamata Olives, Plum Tomatoes, Cucumbers, Red Onions, Olive Oil and Red Wine Vinegar, Grape Leaves

##La Caprese Salad
**Beefsteak Tomato & Mozzarella Cheese, with Balsamic Reduction, Basil Olive Oil

##Saumon Fume Ecossais
**Smoked Scottish Salmon, with capers, red onions, creme fraiche, croutons and fresh lemon

##MAIN COURSE (choice of)

##Demi-Canard Roti
**Crispy Half Duck, with mashed sweet potato & peas, Cassis Liquor Reduction

##Filet de Loup de Mer
**Mediterranean Branzino, pan-seared, served with braised fennel and oven dried roma tomatoes, black olive tapenade, fresh Basil infused olive oil

##Chairman’s Reserved Filet Mignon
**Roasted Beef Tenderloin, served with gratin dauphinois, jumbo asparagus, side of Bearnaise sauce

##DESSERT

##Our Chocolate Lava Cake
**Warm Chocolate Molten Cake, topped with vanilla ice cream and raspberry coulis

##Homemade Sorbets
**Made Daily

##Coffee, Decaffeinated or Hot Tea

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Dinner Menu Proposal #3

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##FIRST COURSE (choice of)

##La Salade d’Endive
**Sliced Endives, Crumbled Gorgonzola Cheese, Anjou Pear, Red Grapes, Roasted Walnuts, Tossed with Champagne Vinaigrette

##Spicy Fresh Calamari & Escarole
**sauteed with white wine, garlic olive oil and hot cherry peppers

##Cassolett D’escargots et Champignons Sauvages
**Snails & Wild Mushrooms Cassolette, with garlic cream reduction & fresh chives

##THIRD COURSE (choice of)

##Medaillons de Veaux aux Morilles
**Veal Tenderloin, sliced and wrapped with Proscuitto, served with Linguine Pasta, Morel Mushroom Sauce

##Loup de Mer Chilien
**Chilean Sea Bass, served with Julienne Vegetables, Champagne beurre blanc

##Crepes aux Fruits de Mer
**Seafood Crepes, with Shrimp & Bay Scallops, spinach, lobster sauce reduction

##Carre d’Agneau
**Grilled Lamb Chops, served with wild mushroom risotto, port wine demi-glace

##DESSERT

##Chocolate Molten Cake, Vanilla Ice Cream
##Lemon Tart with whipped cream
##Homemade Sorbets
##Coffee, Decaffeinated and Hot Tea

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Hors D’oeuvres Selection

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##Cold

##*Shrimp Cocktail, Horseradish Cocktail sauce

##Red Bliss Potatoes, Smoked Salmon mousse, Fish Roe

##*Snow Crab Cocktail Claws, Spicy Mustard Mayonnaise

##Roma Tomatoes, Gorgonzola Cream Cheese, Fresh Basil

##Liver Pâté on Toasted Points

##Hummus on Crostini, Basil Oil

##Duck Pâté on Toasted Brioche

##Scottish Smoked Salmon on Toasted Points

##Hot

##Cumin Mini Meat Balls

##Mixed Mushrooms Puff Pastry

##Skirt Steak Crostini, Horseradish Sauce

##Ahi Tuna, Teriyaki Marinated, on Skewer

##*Maryland Crab Cakes, Spicy Key Lime Mustard Mayonnaise

##Duxelle Stuffed Mushroom Cap

##Pigs in a Blanket, Mustard Sauce

##*Mini Cumin Scented Lamb Chops

##Grilled Chicken Kebob, Tahini Sauce

##*Surf & Turf Skewer, Béarnaise Sauce

##Platters

##Assorted Mixed Bruschetta

##Assorted Crudités Platter

##Mixed Fruits Platters

##Assorted Cheese platters

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