The 13th Annual Eight Course Dinner Event

 

Amuse Bouche

An overture in a form of a little flavorful surprise 

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Appetizer

Organic red beet “ravioli” filled with goat cheese and chives, arugula 

Or

House made Pheasant Pâté with a hint of Orange essence and Pistachios, served with Quince jam

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Soup

Caramelized Vidalia onion soup with Sherry

Or 

Garlic Creme with white truffle oil drizzle 

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Salad

Organically grown Arugula and  Romaine tossed with sun dried tomatoes, Greek feta, cucumbers, pomegranate seeds, port infused Pear,  Fuji apple vinaigrette 

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Fish course 

Fresh fillet of Dover sole with white wine butter sauce, Kohlrabi salad

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Intermezzo

Serving of fresh Lemoncello sorbet and fresh mint to cleanse your palate 

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Entree

A nine ounce cut of Black Angus beef tenderloin is wrapped with Duck Prosciutto, topped with balsamic tickled  figs,  Duchesse potatoes, Brussel sprouts and Bordeaux jus compliment this masterpiece 

Or

Crispy tender duck confit, Mustard walnut Tarragon sauce, Alfalfa Spaetzle , Brussel sprouts

Or

Lamb Stifado - delicious recipe from Crete, Bordeaux red wine, crushed tomatoes, allspice, cinnamon work well together in this flavorful braised dish, parsnip puree, Brussel sprouts

Or

Coq au Vin - very hearty and warming chicken dish, Apple wood smoked bacon, root vegetables, and red wine with tender chicken breast, Duchess potatoes, Brussel sprouts 

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Desserts

Egg Nog Creme Brûlée, Creme Chantilly with Elderflower Essence

or

Flourless Chocolate Torte, Raspberry Coulis

or

Anjou Pear Tarte with Grand Marnier, Caramel - Sea Salt Gelato

or

Bleu Cheese Cake with Almonds and Cranberries

 

$175  per person plus gratuity, All beverages included