MENUS FOR OUR PROFESSIONAL CHEF SERVICE

Four, five, six, and eight course menus to choose from.

Four Course:

Seafood "Pot Pie"
Hand-rolled sweet butter and Parmesan crust, filled with a organic vegetable, herbs and white wine cream filling that includes lobster, dungeness crab, and sweet scallops, garnished with American sturgeon caviar.

Fingerling Potato and Pomegranate Lamb Tenderloin Salad
Fingerling potatoes and Frisée Fleur de Sel salad with a pomegranate-grilled loin of lamb, served on an emulsion of cherries and blood oranges.

Red Angus Braised Short Ribs with Carnaroli Risotto and Truffles
Succulent shorts ribs on a bed of truffled risotto, with a thyme and veal demi glace, served with sautéed organic carrots and fava beans with shaved black truffle.

Chocolate Fudge Torte
With Layers of fudge and chocolate, finished with a chocolate fondue and pinot noir cherry sauce.

Four Course:

Avocado and Grapefruit Salad
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.

Crusted Lamb Chops
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.

Surf and Turf
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.

Vanilla Crème Brûlée Napoleon
Fresh organic berries, enhanced by delicate vanilla-lavender foam, served atop a Vanilla Crème Brûlée tower.

Five Course:

Champignons et Carpaccio Amuse
Wild mushroom and black truffle toast points, with beef carpaccio and micro greens.

Citrus Salad Party
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.

Tour De Crab and Lobster with Avocado
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.

Monk Fish and Pearls with Caviar and Lobster Sauce
Roasted pearl onion potato pavé with a lobster and Madeira demi-sauce, and vegetable confetti sauté

Chocolate Lava Cake
Chocolate cake filled with warm molten chocolate, served with crème anglaise, spun sugar, and espresso ice cream.

Five Course Summer Menu:

First Course – A Trio of Amuse Bouche

• Dill-cured Lox and Arugula
  Served on red potato blini, with crême fraîche, crisp shallot, and caviar
• Stuffed and Baked Crimini Mushrooms with Black Truffles
  Served on a panko, herbs, garlic, shallot and chardonnay dressing with a truffle vinaigrette.
• Dungeness Crab Resting on a Pan-fired Risotto Cake
  Topped with a paprika and red curry aioli.

Laura's Organic Garden Heirloom Tomato, Herb, and Mozzarella Salad (seasonal)
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.

Lobster and Seafood Party with Ravioli
Maine lobster served with shrimp ravioli, in a leek and chardonnay cream beurre blanche with chive oil and crispy leeks.

Duck Confit and Lemon Grass Infused Herb Dumpling
Spice-rubbed duck confit with a delicate dumpling, paired with a shitake mushroom and fresh thyme, steeped in ginger broth.

Peach and Champagne Sorbet
With a white chocolate and strawberry cream-dipped shortbread cookie.

Six Course:

Cured Wild King Salmon Crepes and Caviar Salad
With herb cream cheese and lemon zest, on a cucumber, micro greens, and flower salad.

Blue Cheese Tartlets and Micro Greens, on a Blood Orange Vinaigrette
Butter Parmesan crust, caramelized onions, roasted scallion, and Italian parsley oil.

Vegetable Terrine and a Goat Cheese Mousse
With roasted sweet pepper coulis, chive oil, garlic and tomato water.

Maine Lobster with Crab and Meyer Lemon Ravioli
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.

Filet Mignon
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.

Banana Split Brûlée
With vanilla ice cream, hot chocolate sauce, and a cherry on top.

Eight Course:

Soft Shell Crab and King Crab Cake on a Corn Island
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.

Seared Scallop (See photo to left of this page!)
With lemon lime hollandaise and fava beans, sautéed pea shoots and our own garden herbs and roasted tomato bread pudding.

Artichoke
Stuffed and baked with Marin Cheese Factory triple cream Brie, garnished with tomato concassé; and a savory lemon sabayon with crispy Prosciutto.

Truffled Carpaccio of Beef
With aged Parmesan and goat cheese mousse.

Suckling Pig and Cabbage
In a beer sauce, with potato clouds.

Fillet of Dover Sole with Lobster Salpicon
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.

Cheese and Honey Comb Tasting
With crostini and crisps

Espresso and Black Mission Fig Ice Cream or Ginger Ice Cream on a Biscuit

Six Course Brunch:

Quiche de Jour Classic French Tart
Savory egg custard filled with vegetables and ham in a flaky Parmesan crust.

Croque Monsieur
With classic Gruyere Mornay sauce, white wine, grilled black forest ham, Swiss cheese, and fresh English thyme.

Cured Salmon and Bagel
With cream cheese, caviar and Laura’s organic garden chives.

Belgian Waffles and Bacon
With a sweetened orange, vanilla bean mascarpone cream, organic maple syrup, port wine strawberry sauce, crème anglaise and whipped butter served; with smoked bacon.

Quail Eggs on Toast
Served over easy on crostini, sausage, smoky chipotle hot sauce, on a bed of purple potato, garlic and herb hash.

Lobster Eggs Benedict
Butter poached Maine lobsters on French flute with a lemon-lime hollandaise sauce and a touch of American sturgeon caviar.

Includes espresso and/or coffee and tea with orange juice.