International Dinner Menus
Appetizers | Salads | Main Courses| Desserts
APPETIZERS
MOZZARELLA
BRUSCHETTA
d' Angelos French bread with a basil and mozzarella
topping
ROULADE
OF SMOKED SALMON AND CRAB
Served with with a horseradish cream
GOAT'S
CHEESE MOUSSE WTH CARAMELIZED GARLIC
Laura Chenel goat's cheese
piped on brioche rounds with caramelized garlic
PORCINI
MUSHROOM CRISPS
Caramelized onions set on all butter puff
pastry
and topped
with porcini mushrooms and parmesan
CAROLINA
CRAB CAKES
Lump crab cakes with garden herbs served with
a saffron-garlic mayonnaise
BAKED
BLUE
Gorgonzola baked in flaky pastry with walnuts and honey
braised radicchio
DUXELLE
OF THREE MUSHROOMS PALMIER
Seasonal mushrooms puree rolled
in flaky pastry with kalamata olives and oregano
PRAWN
TEMPURA
Shrimp in a crispy rice flour crust served with a
spicy mustard sauce
TATAKI
TUNA
Seared tuna with a wasabi mayonnaise and pickled ginger
SALADS
WALDORF MY WAY - Asian pears, Belgian endive, roquefort and toasted hazelnuts with a hazelnut oil dressing
MIXED GREEN SALAD - Farmer's market salad mix with a walnut vinaigrette and vine ripe tomatoes and toasted walnuts
HEARTS OF BIBB LETTUCE - Fresh raspberries, feta cheese and a fruity raspberry vinaigrette
BABY SPINACH SALAD - Crisp pancetta fans, caramelized red onions with thyme, emulsified red wine vinaigrette and poached eggs
WATERCRESS AND ENDIVE SALAD - Endive spears, watercress with slivers of toasted almonds, fresh citrus segments
ROASTED PORK CHOP - Iowa pork pan roasted with an apple-veal demi glace, sweet potato galette and tiny green beans
TENDERLOIN OF BEEF - Filet of beef pan seared with a foie gras medallion and a cabernet demi glace, potatoes fondant and farmer's market vegetables
BREAST OF CHICKEN ALBUFERA - Morel stuffed breast with a creamy sauce from Escoffier, braised leek and carrot julienne and wild rice galettes
FILLET OF DOVER SOLE BONNE FEMME - White wine poached Dover sole with mushrooms in a chardonnay sauce, pan wilted spinach and tiny Vichy carrots
PAN SEARED WILD SALMON FILLET ST. JAMES - Dressed on a celery root puree with truffle oil, beurre blanc sauce with a confetti of seasonal vegetables
PAN ROASTED BREAST OF CHICKEN - Truffle stuffed breast of chicken set on purple mashed potatoes, light madeira wine jus with baby carrots and vegetable pearls
WILD MUSHROOM PARMEGGIANO - Seasonal wild mushrooms layered with eggplant, basil marinara and imported parmesan cheese
ROASTED TENDERLOIN OF BEEF ANGLAISE - Tenderloin of beef served with classic Yorkshire pudding, pan wilted spinach, creamed corn and horseradish
KEY LIME TART- French style key lime pie with a macadamia nut crust
MY MOTHER'S LEMON CHEESECAKE - Lemon scented cheesecake on an Oreo crust
TIRAMISU - Italian classic with house made lady finger, Scharfenberger chocolate and dark rum
FRESH BERRY SABLE - hazelnut shortbread cookies layered with berries and served with a truffle-honey ice cream
CANNOLI CALIFORNIA- Jean Bertranou's rich chocolate-honey mousse in a crisp pastry tube
CLASSIC PECAN PIE - Pecan halves baked in a rich crust and served with vanilla bean ice cream
COUPE OF GAVIOTA BERRIES "AU POIVRE VERT" - Local berries flamed with cognac and green peppercorns served in a ginger tulip shell and pineapple ice cream
ROULE MARQUISE - flourless chocolate cake with seasonal berries and a raspberry coulis
