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Dinner Selections
Cold Appetizers / Hot Appetizers / Main Fair / The Groups of Three
Main fair
Please choose your entrée, starches and vegetables
Vegetable Selections:
Green Beans with Pecans and/or Bacon, Cauliflower with Tarragon or Cheese, buttered Broccoli florets, baked Tomatoes, glazed petite Carrots, Zucchini with cherry Tomatoes, Mushroom ragout, braised red Cabbage, medley of sweet Peppers, baby Yu-choy, Asparagus, Snow-peas, Spaghetti or Butternut Squash.
Starches Accompaniments:
Potatoes: roasted, baked with condiments, Marquis, Lyonaise with dried Cranberries, Moussline, Dauphinoise, Mint boiled baby Potatoes.
Rice: Pilaf, Creole, Spanish, Sunflower seeds and sun-dried Tomatoes,
Pasta: Fusili, Penne or other shapes, with Butter and Herbs, Spaetzli, etc
Beef, Veal and Pork
Roasted Striploin Beaujolais
Roasted with a Beaujolais wine sauce,
Twenty nine Dollars
Filet Mignon Perigor
With black Truffles and a red wine - sauce
Sixty Dollars
AAA Striploin Steak Mayan Style
With a Papaya seed and Plantain compound Butter
Thirty two Dollars
Kobe Beef Tenderloin Honshu
Kobe Tenderloin with a Plum-wine Rice vinegar glaze
Sixty Dollars
Veal Kasimir
Milk fed Veal steak with Morel Cardamom Cream sauce
Fourty Dollars
Veal Chops Jasper
With a mountain Berry and Rhubarb preserve
Thirty five Dollars
Pork Loin Chardonnay
Roasted Pork loin with a Chardonnay Jus
Twenty two Dollars
Pork Medallion Tofino
With roasted Garlic, and Cognac infused Chanterelles
Twenty six Dollars
Birds
Poitrine of Chicken Selection
Chicken breast with your Choice of sauce, for example Lemon Herb, Lemon Pepper, Tarragon, Rosemary, Mushroom etc
Poitrine of Chicken Zuger Style
Breast of Chicken with Cognac Herb sauce
Twenty five Dollars
Poitrine of Guinea Hen Harvest Style
With glazed Chestnuts and Apple Jelly
Twenty seven Dollars
Poitrine of Duck Malabar
With a Rum and green Peppercorn sauce
Thirty Dollars
Poitrine of Pheasant Homosassa
With crystallized Ginger and Candid fruit glaze
Twenty eight Dollars
Medallions of Ostrich Fermiere
With Bacon and Foie gras, and Madaira sauce
Fifty Dollars
Game Meats, Lamb and Buffalo
Buffalo Rib Eye Samson Cree
Roasted Shallot butter and Blueberry Wine glaze
Thirty eight Dollars
Rack of Lamb Masala
With a Masala dry rub Thyme Glaze
Thirty eight Dollars
Venison Medallions Mirza
With Peaches, Pears, Apples and Cranberries with Grand Veneur Sauce
Fourty two Dollars
Venison Medallions Borneo
With sweet Chili sauce, Straw -mushrooms, Bamboo shoots, and Bananas
Fourty two Dollars
Fish and seafood
Mahi Mahi Filet Cayman Style
Green tea and Coconut Passion fruit Peach Chutney
Thirty two Dollars
Alaskan Halibut Ketchican
With a chive Beurre blanc
Thirty two Dollars
Salmon or Steelhead Trout Corfu
Caper berries, Calamata Olives, Oregano and Lemon
Twenty five Dollars
Lobster Tail Atlantis
with caviar in a saffron sauce
Market Prices
Baked Sea Bass Islamorada
With Basil infused oil and Balsamic reduction
Thirty two Dollars
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