Sample Chefs Tasting Menu

1st Course- Sushi Duet with Seafood Salad, Soy Syrup & Wasabi Oil

2nd Course- Baby Maché, with Spiced Cranberry & Pecan,
Chevre Goat Cheese, Banyuls Vinaigrette

3rd Course- Horseradish Cheddar Soup, Yorkshire Black Stout,
Hickory Smoked Bacon

4th Course- Choice of:

Roasted Guinea Hen, Cranberry Stuffing, Madeira Demi Glace
~or~
Roasted Halibut with Tomato Basil Relish
~or~
Prime Grade Flatiron Steak,
with Truffled Wild Mushroom Demi Glace

Dessert- Chefs' Choice Decadent Dessert

Brunch Reception Menu

A Truly Memorable Feast That Your Guests will Talk about for Years to Come.

Complete Feast Includes:
Chef's Choice of Hors d'Oeuvres Flaming Roasted Suckling Pig
Cup of Soup Du Jour with Madeira Sauce
House Salad w/ Vinaigrette Mixed Vegetable Medley
Vermont Stuffing Breads and Butter
Roasted Potatoes Coffee or Tea
Flaming Classic Baked Alaska

Brunch Reception
Begin at noon with a Continental Breakfast display of mini pastries, bagels, and select fresh Fruits and an array of different cheeses. To Complement the above, enjoy beverages such as tangy Bloody Marys or Champagne Mimosas as well as coffee tea or decaf.

An Omelet Station
A Chef will Prepare Fresh omelet's for each guest with fillings of their choice:
Onions, Mushrooms, Peppers, Ham, Cheese.

SMOKED SALMON TRAY

CHAFING DISHES-brimming with:
Home Fried Potatoes-Crisp and Warm
Breakfast Sausage- Browned and Juicy
Belgian Waffles- Served with Warm Vermont Maple Syrup
Eggs Florentine- Poached eggs Served on a bed of spinach and graced with a light and lemony hollandaise sauce.

CARVING BOARD-Sliced Baked Tenderloin, Honey Baked Ham

COLD SALAD
Tri- colored Tortellini and white meat chicken are laced with a tarragon mayonnaise.

CAESAR SALAD
Tender Romaine Leaves tossed with extra virgin olive oil, lemon, anchovy and giant croutons in the Classic Caesar Style

 

 

 

Seven Course Tasting Menu

 

First Plate

Smoked Salmon Verrine with Brandade Cake

Soup

Porcini Mushroom Cappucino
with Rosemary Pecan Biscotti

Second Plate

Caramelized Sea Bass, Cranberry Cipolline Compote
and French Pressed Orange Fennel Broth

Salad

Composed Salad of Grilled Honey Glazed Quail,
Heirloom Pumpkin and Petite Lettuces.
Finished with a Banyuls Vinaigrette

Intermezzo

Pomegranate Sorbet

Main Plate

Pan Seared Tournedo of Prime Beef Filet
with Gorgonzola Butter and Truffled Glace

Finale

Sampling of Decadent Desserts

Valentine’s Victorian Menu

Available February 8^th and 15^th, 2008

 

Amusé

 

Potted Smoked Salmon

 

Savouries  (Choose one)

 

Velouté of Duck Confit with Apricot and Wild Mushrooms.

 Topped with Peppery Pastry Derby.

 

Warm Parsnip and Tomato Fennel Bisque,

Garnished with Herbed Scone and Clotted Cream.

 

Kentish Salad

 

Composed Salad of Little Field Farm Greens, Artichoke Hearts, Haricot Vert and Toasted English Walnuts.  Finished with Aged Sherry Vinaigrette.

 

Main Course ( Choose One)

 

Roasted Breast of Game Hen with Oyster Stuffing and Lemon Shallot Glaze.

 

Filet of Beef Wellington with Seared Foie Gras Medallion and Mushrooms Duxelles.

 Graced with Sauce Madere.

 

Maine Lobster Thermidor with Sherry Tarragon Glacage

 and Parmesan Dust.

 

*All of the above are served with a Warm Potato and Asparagus Trifle.

 

 

Sweets and Such  (Choose One)

 

Flaming Cherries Jubilee with Housemade Vanilla Bean Ice Cream.

 

Victorian Flower Pot with White Chocolate Mousse and Raspberry Coulis.

 

English Stilton with Port Poached Pear and Brioche Toast.

Executive Chef/General Manager - Dale Miller CMC, AAC

Executive Sous Chef - Michael Hinrichs

 

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