Price: $30.00 per person

*If you desire to offer your guests 2 separate menus, please add $3.00 to price shown above.

• Appetizer Course (Choose 1 for all of your guests)

•Asian Style Tuna Tartare w/ Fried Wonton Chips
•Delicate Smoked Salmon & Fennel Torte
•Sesame Seared Ahi w/ Avocado-Wasabi Past, Ginger Crème Fraiche and Wonton Chips
•Lobster Thermidor in Pastry
•Roast Quail w/ Sweet Potato Pancake and Pomegranate Sauce
•Smoked Salmon Tostada w/ Cumin-Cilantro Vinaigrette
•Chilled, Peppered Tenderloin w/ Gorgonzola Cream
•Proscuitto Wrapped Fig w/ Fruit Salsa & Jalapeno Cream Fraiche
•Combo Platter (Chilled Fajita Shrimp, Gorgonzola & Walnut Stuffed Mushroom, and •California Roll Sushi)
•Cuban Crab Cakes w/ Spicy Sun-Dried Tomato Remoulade

• Salad

•Butter Lettuce Salad w/ Crumbled Maytag Bleu Cheese, Apple, and Toasted Walnut
•Salad of Spring Greens w/ Crumbled Chevre, Sun-Dried Tomato, and Toasted Pine Nuts
•San Francisco Caesar w/ Calamari Fritti
•Wilted Spinach and Endive Salad w/ Crumbled Bacon & Chopped Egg
•Mesculin Salad w/ Orange Vinaigrette, Chili Seared Scallops, Candied Pecans, and Cracked Pepper Crème Fraiche
•Baby Greens w/ Proscuitto Wrapped Fig, melon Salsa, Spicy Nuts & Jalapeno Cream Fraiche

• Entree Selections: Beef

•Maytag Stuffed Filet.... A petit filet mignon with a pocket stuffed with delectable Maytag Bleu cheese and caramelized onions and garlic. We then wrap the filet with pancetta and grill. We serve this delight topped with a port demi glace.
•Chateaubriand.... A classic cut of beef. The prime cut of the tenderloin is seasoned and seared, as a whole piece, then roasted to a beautiful medium rare to medium. We then slice it thickly and fan atop a mixture of roasted onion and sautéed mushrooms. Add a dash a cabernet-peppercorn demi glace and you have sheer heaven.
•Filet Oscar.... A traditional favorite. A petit filet topped with delectable snow crab meat and asparagus spears. Bathe this combination with a rich hollandaise sauce and you'll know why this dish is still around!
•Medallions of Beef, Southwestern.... Tender medallions of tenderloin rubbed with chipotle chili powder and other spices and pan seared. Plate atop a grilled corn and polenta cake and top with a chorizo sauce. Garnish with fried tortilla strips and a cornmeal crusted fresh chili rellano. Killer! 

• Entree Selections: Veal, Lamb & Pork

•Veal Scaloppini.... Meltingly tender veal scallops prepared in your choice of Piccata or Marsala.
•Stuffed Breast of Veal.... Stuffed with a medley of mushroom duxelle and chicken with herbs. We roast until tender. Delicious and different.
•Sausage Stuffed Lamb Loin.... Flavorful, boneless lamb stuffed with a mixture of garlic sausage, rosemary and black pepper. Rolled, tied and slow roasted. Slice and serve with a pinot-peppercorn demi glace and roasted root vegetables.
•Seared Jerk Pork Medallion.... Tender medallions of marinated pork loin, pan seared and topped with a dried cherry, rum and orange relish.

• Entree Selections: Poultry

•Pollo de Bolognese.... A grilled breast of free range chicken topped with Italian proscuitto ham, port salad cheese, and splashed with Madeira. A succulent and tasty dish!
•Chicken Mykonos.... A breast of free range chicken stuffed with a mixture of spinach, chevre and roasted garlic which we sear and then braise slowly in a creamy, yet robust, sauce.
•Breast of Duck.... A succulent, crispy roast breast of duck served with a delicious cherry and port sauce. Superb!
•Breast of Chicken Rolatini Genoveses.... A boneless breast of chicken stuffed with a filling of ricotta & Romano cheese, sun-dried tomato, roasted red peppers, basil, pine nuts, and spices. We then roll it up and coat it in seasoned bread crumbs and bake. Slice and serve with your choice of pesto or sun-dried tomato cream sauce.
•Stilton Chicken.... Slice a pocket in a boneless breast of chicken and stuff with caramelized apples, toasted walnuts and English stilton cheese. Braise the chicken in a pan and then roast in the oven. Serve topped with our port demi glace which we enhance with melted stilton. Rich and absolutely delectable.

• Entree Selections: Seafood

•Seafood Ragout.... A medley of seafood including shrimp, scallops, calamari and white fish. Sautéed in garlic, herbs and white wine and a little cream. Served in a flaky filo cup nested in roasted vegetables and wild rice pilaf.
•Sesame Seared Ahi Steak.... Sushi quality tuna coated in black and white sesame seeds. pan seared to a medium rare. We slice and serve this delectable steak with ginger crème fraiche, avocado-wasabi dip and soy jus. Garnished with carrot, daikon and pickled ginger relish.
•Thai-Tex Swordfish.... We take a beautifully firm swordfish steak and lightly marinate it in a blend of lime juice, chili peppers, soy sauce, lemongrass, cilantro, oil and other herbs and spices. We then grill the steak until just done and serve with a papaya salsa, a salsa Verde, and a bean salsa.
•Sea Bass Provincial.... A beautiful white filet of Chilean sea bass pan seared in balsamic vinegar and then oven roasted. We then place it atop a bed of cannellini beans cooked with a medley of vegetables, fresh herbs and garlic sautéed spinach.
•Halibut Mediterranean.... We top a delectable halibut filet with sun-dried and fresh tomatoes, pesto, pine nuts, sautéed vegetables and feta cheese and bake until browned and bubbling. Truly a delight!
•Seared Salmon.... We take a fresh salmon filet and pan sear it in a citrus juice and balsamic reduction just to glaze, then finish in the oven. Served with roasted vegetables and caramelized pearl onions.

• Dessert & Coffee Service