Four Course Dinner
Please refer to the Banquet Suggestions & Guidelines before making your selections
|
| Soup |
Soupe Roi Soleil, Baked Mushroom Soup topped with Pastry Shell
÷
Lobster Bisque with Cognac and Puffed Pastry Shell
÷
French Onion Soup, Gratinated with French Bread Toast and Emmental Cheese
|
| Salad |
House Salad with Dijon Mustard & Tarragon Dressing
÷
Caesar Salad, Fresh Romaine Lettuce with Caesar Dressing
÷
Rebecca Salad, Baby Greens with Walnuts, Dried Apricots and Orange Dressing
|
| Entrees |
Filet of Beef, Béarnaise Sauce
÷
Grilled Mahi Mahi, Papaya Relish
÷
Grilled Breast of Chicken, Bordelaise Sauce
÷
Poached Salmon, Rosemary Butter Sauce
÷
Roasted Pork Tenderloin, Mushroom & Pearl Onion Sauce
÷
Veal Medallions, Mixed Wild Mushroom Cream Sauce
÷
Roasted Lamb Loin with Marjoram "Au Jus"
÷
Grilled New York Steak, Black Pepper & Cognac Sauce
|
| Desserts |
Fresh Berries
÷
Assorted Fruit Sorbet, Wafer
÷
Vanilla Bean Ice Cream, Hot Chocolate Sauce and Wafer
÷
Crème Brulee with Fresh Raspberries
÷
Pear/Almond Clafoutis, Vanilla Sauce
÷
Tarte Tatin, Vanilla Ice Cream, Apple Brandy Sauce
÷
Grand Marnier Crêpe with Fresh Strawberries
÷
Dark Chocolate Mousse with White Chocolate Shavings
|
| |
| $75.00 Per Person |
Prices do not include beverages, sales tax and 20% gratuity
Due to market fluctuations, items cannot be guaranteed.
|
|
