Contemporary Cuisine
Soups | Salads | Main Courses| Desserts
Soups
Cauliflower with Sorrel Fondue and Black Caviar
Chilled Cucumber with Smoked Trout and Snipped Dill
Chilled Tomato and Red Pepper with Avocado
Chilled Watercress Gavroche
Manila Clam Chowder Provencale
Roasted Eggplant
Garlic and Mushroom with Hazelnuts
Salads
Lobster with Mango and Baby Spinach, Passion Fruit Vinaigrette
Seared Ahi Tuna with Minestrone Vegetables and Pasta
Shrimp and Mushroom in Bibb Lettuce, Mustard Vinaigrette
Warm Duck Salad with Hazelnut Vinaigrette
Main Courses
Cod with Caper Berries, Diced Tomatoes and Crisp Potato Cubes Vinaigrette
Seabass on Mashed Potatoes with Diced Lobster and Mushrooms
Monkfish with Curried Mussel Sauce on Spinach
Poached Salmon with Chardonnay Sauce
Sea Scallops with Asparagus-Tarragon
Coulis,
Angel Hair Pasta and Asparagus Points
Seared Seabass on a Saffron Broth with Nage Garnish
Trout on Fresh Peas with Marjoram, Lemon Beurre Blanc
Red Wine Poached Seabass on Celery
Root Puree,
Pearl Onions and Red Butter Sauce
Scallop Fricassee with Wild Mushrooms
Seared Salmon on Cucumber Salad-Potato Salad with Dill
Breast of Chicken on Baby Bok Choy with Sweet Chili Sauce
Broiled Chicken with Green Tagliatelle and Morel Cream
Chicken Breast on Ratatouille and White Bean Puree
Quail with Tarragon Vinaigrette Boudrain, Braised Celery
New York Steak on a Green Lentils with Bacon
Braised Spencer Steak on Celery Root Puree
Braised Short Ribs and Pearl Onions with Macaroni
Veal Sweetbreads on a Red Onion Marmalade with Demi Glace
Desserts
Champaign Poached Peaches with Lavender Ice Cream
Caramel Flan with Fresh Berries
Red Wine and Balsamic Poached Figs with Hazelnut Shortbreads
Warm Truffle Cake with Berries
Cherry Flan Cake
Mini Tart Tatins with Vanilla Bean Ice Cream
Lemon Tart in a Sable Crust
