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<p class="page-title">MENUS FOR OUR PROFESSIONAL CHEF SERVICE</p> <p>Four, five, six, and eight course menus to choose from.</p> <p>Four Course:</p> <blockquote> <p><strong>Seafood Pie and Caviar</strong><br/> Hand-rolled sweet butter and Parmesan piecrust, filled with an organic herb and caviar cream filling, and the delicate taste of ocean fare including Maine Lobster, Dungeness crab, and sweet scallops. Topped with an oyster mousse.</p> <p><strong>Fingerling Potato and Pomegranate Lamb Tenderloin Salad</strong><br/> Fingerling potatoes and Frisée Fleur de Sel salad with a pomegranate-grilled loin of lamb, served on an emulsion of cherries and blood oranges.</p> <p><strong>Braised Short Ribs with Carnaroli Risotto and Truffles</strong><br/> Succulent shorts ribs on a bed of truffled risotto, with a thyme and veal demi glace, served with sautéed fava beans and shaved black truffle.</p> <p><strong>Chocolate Fudge Torte</strong><br/> With Layers of fudge and chocolate, finished with a chocolate fondue and pinot noir cherry sauce.</p> </blockquote> <hr /> <p>Four Course:</p> <blockquote> <p><strong>Avocado and Grapefruit Salad</strong><br/> Organic butter lettuce, tossed with an avocado and grapefruit citrus dressing and adorned with fresh organic avocado slices, grapefruit sections, and crispy Prosciutto de Parma.</p> <p><strong>Crusted Lamb Chops</strong><br/> Lamb chops with an orange and mint bourbon glaze, roasted Brussels sprouts, and a Chevre goat cheese terrine with bacon, roasted pearl onions, and garlic roasted Yukon wedges.</p> <p><strong>Surf and Turf</strong><br/> Filet Mignon in a classic tarragon béarnaise with Alaskan king crab grilled in Irish butter and fresh chives. Accompanied by a vegetable terrine and herb-roasted Yukon potatoes. </p> <p><strong>Vanilla Crème Brûlée Napoleon</strong><br/> Fresh organic berries, enhanced by delicate vanilla-lavender foam, served atop a Vanilla Crème Brûlée tower.</p> </blockquote> <hr> <p>Five Course:</p> <blockquote> <p><strong>Champignons et Carpaccio Amuse</strong><br/> Wild mushroom and black truffle toast points, with beef carpaccio and micro greens.</p> <p><strong>Citrus Salad Party</strong><br/> Mixed greens with fresh grapefruit, tangerine, and orange sections, tossed with a grapefruit and cilantro vinaigrette, adorned with organic flowers, and finished with a touch of Point Reyes blue cheese.</p> <p><strong>Tour De Crab and Lobster with Avocado</strong><br/> Meyer lemon and extra virgin olive oil lightly dress medley of fresh chives and brunoise of carrots, shallots and celery, tossed with crab and layered with a fan of fresh avocado, on a bed of butter-poached lobster tail, and finished with crispy celery leaves.</p> <p><strong>Monk Fish and Pearls with Caviar and Lobster Sauce</strong><br/> Roasted pearl onion potato pavé with a lobster and Madeira demi-sauce, and vegetable confetti sauté </p> <p><strong>Chocolate Lava Cake</strong><br /> Chocolate cake filled with warm molten chocolate, served with crème anglaise, spun sugar, and espresso ice cream.</strong></p> </blockquote> <hr> <p>Five Course Summer Menu:</p> <blockquote> <p><strong>First Course – A Trio of Amuse Bouche</strong><br/> <ul> <li><strong>Dill-cured Lox and Arugula</strong><br /> Served on red potato blini, with crême fraîche, crisp shallot, and caviar</li> <li><strong>Stuffed and Baked Crimini Mushrooms with Black Truffles</strong><br /> Served on a panko, herbs, garlic, shallot and chardonnay dressing with a truffle vinaigrette.</li> <li><strong>Dungeness Crab Resting on a Pan-fired Risotto Cake </strong><br /> Topped with a paprika and red curry aioli.</li> </ul> </p> <p><strong>Laura's Organic Garden Heirloom Tomato, Herb, and Mozzarella Salad (seasonal)</strong><br/> Layers of fresh mozzarella and heirloom tomatoes served with a herb pesto oil and drizzled with an aged balsamic reduction. Finished with a touch of Kalamata tapenade and sweet basil chiffonade. </p> <p><strong>Lobster and Seafood Party with Ravioli</strong><br/> Maine lobster served with shrimp ravioli, in a leek and chardonnay cream beurre blanche with chive oil and crispy leeks. </p> <p><strong>Duck Confit and Lemon Grass Infused Herb Dumpling</strong><br/> Spice-rubbed duck confit with a delicate dumpling, paired with a shitake mushroom and fresh thyme, steeped in ginger broth. </p> <p><strong>Peach and Champagne Sorbet </strong><br/> With a white chocolate and strawberry cream-dipped shortbread cookie. </p> </blockquote> <hr /> <p>Six Course:</p> <blockquote> <p><strong>Cured Wild King Salmon Crepes and Caviar Salad</strong><br/> With herb cream cheese and lemon zest, on a cucumber, micro greens, and flower salad.</p> <p><strong>Blue Cheese Tartlets and Micro Greens, on a Blood Orange Vinaigrette</strong><br/> Butter Parmesan crust, caramelized onions, roasted scallion, and Italian parsley oil.</p> <p><strong>Vegetable Terrine and a Goat Cheese Mousse</strong><br/> With roasted sweet pepper coulis, chive oil, garlic and tomato water.</p> <p><strong>Maine Lobster with Crab and Meyer Lemon Ravioli</strong><br/> Butter poached Maine lobster, served with Dungeness crab and lemon ravioli, in a leek and champagne black Tobiko cream, with chive oil and crispy leeks.</p> <p><strong>Filet Mignon</strong><br/> With a caramelized onion marmalade, red wine and port wine beef demi-glace; served with Fontina cheese, purple potato pavé and Blue Lake green beans.</p> <p><strong>Banana Split Brûlée</strong><br/> With vanilla ice cream, hot chocolate sauce, and a cherry on top. </p> </blockquote> <hr /> <p>Eight Course:</p> <blockquote> <p><strong>Soft Shell Crab and King Crab Cake on a Corn Island</strong><br/> Crab and Crab on a corn cake canapé, over a lightly spiced tomato sauce, with fire-roasted sweet corn and tomato salad, garnished with a parsley-lime dressing. </p> <p><strong>Seared Scallop </strong><br/> With lemon sabayon fava beans and sautéed corn shoots, our garden herbs, on tomato bread canapé.</p> <p><strong>Artichoke</strong><br/> Stuffed and baked with Marin Cheese Factory triple cream Brie, garnished with tomato concassé; and a savory lemon sabayon with crispy Prosciutto. </p> <p><strong>Truffled Carpaccio of Beef</strong><br/> With aged Parmesan and goat cheese mousse. </p> <p><strong>Suckling Pig and Cabbage</strong><br/> In a beer sauce, with potato clouds. </p> <p><strong>Fillet of Dover Sole with Lobster Salpicon </strong><br/> Dover sole with Maine lobster, a black truffle, and Madeira cream sauce; on a bed of lobster demi-glace, served with a celery root puree and garnished with shelled lobster claws and baked celery tips.</p> <p><strong>Cheese and Honey Comb Tasting</strong><br/> With crostini and crisps </p> <p><strong>Espresso and Black Mission Fig Ice Cream or Ginger Ice Cream on a Biscuit</strong></p> </blockquote> <hr /> <p>Six Course Brunch Tasting:</p> <blockquote> <p><strong>Quiche de Jour Classic French Tart</strong><br/> With a savory custard and flaky crust.</p> <p><strong>Croque Monsieur</strong><br/> With mornay and fresh English thyme.</p> <p><strong>Lobster Eggs Benedict on French Bread</strong><br/> (Heirloom Tomato Benedict from our own gardens when in season) </p> <p><strong>Quail Eggs</strong><br/> Served over easy with house sausage and oak-aged hot sauce.</p> <p><strong>Cured Salmon</strong><br/> With cream cheese, caviar, and Laura’s organic garden chives.</p> <p><strong>Waffles and Bacon</strong><br/> </p> <em>Includes espresso and/or coffee and tea with orange juice. </em> </blockquote>
