Cocktails
Double Crowned – Crown Royal, Chambord, Cointreau, Cranberry Juice, Freshly Squeezed Lime Juice
Imperial Illusion – Absolut Mandarin, Apple Pucker, Blue Curacao Liquor, Pineapple Juice
Princess Delight – Passion Fruit Juice, Mango Puree (Non-Alcoholic)
Appetizers
Duck Confit – Slow Cooked Duck Leg pulled and garnished with Dried Cranberries and Walnuts
Iced Lobster and Jumbo Shrimp – With Green Asparagus, Horseradish Cream and Dill Dressing
Escargot Gratinee – Herb-marinated Snails with Finely Chopped Mushrooms, topped with Garlic Butter served with a Baguette
Breaded and Deep Fried Brie – With an Orange and Cranberry Chutney
Soups & Salads
Onion Soup Gratinee – With Baguette and Gruyere Cheese
Potage Parmentier – Leek and Potato Soup
Farmhouse Salad – Mache Lettuce, Asparagus, Cherry Tomatoes, and Fingerling Potatoes served with a Goats Cheese Crostini and an Olive Vinaigrette
Red Wine Bosc Pear Salad – Arugula, Sliced Red Onions and Crispy Lardons dressed with a Sherry Wine Dressing and served with a Red Wine Poached Bosc Pear
Bread Selection
Warm French Country Bread – With an Olive SPread
Main Course
Lobster Macaroni – Elbow Pasta Mixed with Lobster Meat, Tarragon, Gruyere, and Cheddar Cheese Sauce, drizzled with a White Truffle Olive Oil
Oven-Baked Salmon Royale – Crowned with a King Smoked Salmon Horseradish Crust with sauteed Swiss Chard, Truffled Cauliflower Puree, and a Chive Buerre Blanc
Crispy Roasted Duck Breast – With Cabbage, Bacon, Shallots, Honey Parsnip Puree, and a Duck Red Wine Jus
Roasted Rack of Lamb Medium – With Dauphinose Potatoes, Buttered Brussel Sprouts, and a Claret Rosemary Sauce
Chateaubriand-Roasted Filet Steak – Roasted Filet Steak, Crushed New Potatoes with Shallots, Buttered Green Beans, Red Wine Jus, and a Bearnaise Sauce on the Side
Vegetarian
Breaded and Deep Fried Brie – With an Orange and Cranberry Chutney
Grilled Marinated Tofu, Roasted Zucchini, Eggplant, and Red Peppers – On Israeli Couscous and a Lime-Cilantro Dressing
Porcini Mushroom Ravioli – Stuffed Pasta in a Vegetable Broth topped with Watercress, Shaved Parmesan Cheese and Paprika Oil
Lighter Note Offerings
Ahi Tuna Nicoise – Seared Ahi Tuna with Green Beans, Potato, Olives, Red Onions, Sliced Egg, and Parsley-Garlic Vinaigrette
Grilled Grain-fed Sirloin Steak
Slow Roasted Breast of Chicken
Oven Baked Filet of Salmon
The above three entrees are served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato.
Dessert Menu
After Dinner Liquers
$5.25 – 9.50
- Amaretto
- Cointreau
- Frangelico
- Amarula Cream
- Baileys Irish Cream
- Sambuca
- Tia Maria
- Grand Marnier
- Godiva Chocolate
- Pama Pomegranate
Specialty Coffees
$2.25 – 3.95
- Espresso
- Latte
- Mocha
- Cappucino
Cognacs & Eaux De Vie
$6.75 – 105.00
- Remy Martin V.S.O.P, XO
- Louis XIII Remy Martin
- Armagnac
- Courvoisier V.S.O.P, XO
- Henessy Paradis Extra
- Grappa
Dessert Wines & Port Wines
$6.75 – 14.00
- Apple Icewine, Quebec, Canada Bonny Doon Muscat, California, USA
- Quinta do Noval 10 Year Tawny
- Quinta do Noval 20 Year Tawny
Desserts
Sweet Temptations – A trio of Peanut Butter Mousse, Mango Cheesecake, and Tahitian Vanilla Creme Brulee
Grand Marnier Souffle – Infused with fresh Orange Zest and served with Grand Marnier Creme Anglaise
Peanut Butter Mousse – Dark Chocolate infused Peanut Butter, Chocolate Crisp Base and Whipped Cream
Tahitian Vanilla Creme Brulee – With Almond Biscotti
Strawberry Shortcake Sundae – Strawberries, Vanilla Ice Cream, Whipped Cream, and Shortcake
No Sugar Added Desserts
Raspberry Mousse Slice – With Green Tea Cream
Mango Cheesecake – With Whipped Cream and Fruit
