Six Course Plated Dinner Menu

~Appetizers~
Served Butler Passed with Champagne

Smoked Salmon Toasts-Crème Fraiche, Caviar and Snipped Chives
Barbequed Quail Breast-Skewered with Smoked Bacon and Charred Apricot
Sage Pork Roulade-Cider Apples, Cranberry Relish

~First Course~
Corn Soup
Served with Saffron Sorbet

~Second Course~
Black Bass
Boneless “Chop” Fish Fumet, Tomato Chervil Salad

~Third Course~
Diver Scallop
Lemon Butter Braised Baby Leeks, Favas and Celery, Tempura Tuile

~Fourth Course~
Crispy Skin Salmon
Peas, Pearl Onions, Bacon and Foam

~Fifth Course~
Grilled Ribeye
Braised Celery, Fingerling Potatoes, Red Wine Reduction

~Sixth Course~
Chocolate “Dome”
Raspberry and Mascarpone Sabayon, Raspberry Sauce