Sit Down Menus

Sit Down Dinner at Castello di Amorosa for New years Eve Celebration

Passed Appetizers:
House Cured Gravlax on Toast Points with Mustard Mousse
Oysters with Preserved Lemon Mignonette
Apple, Bacon and Ricotta Tartlets
Vegan Mushroom Caps with Walnuts
Amuse Bouche:
Lobster Bisque with Crème Fraiche and Chives with Cheese Straw
First Course:
Seared Scallop, Lemon Risotto, Basil Sauce, Tiny Greens
Second Course:
Saba Glazed Pork Belly, French Lentils, Lardon, Brussel Leaves, Braising Jus
Main Course:
Roasted New York Steak, Bordelaise, Gratin of Potatoes and Roots,
Wild and Tame Mushrooms, Watercress
Dessert:
Mocha Toffee Torte with Mocha Whipped Cream and Caramel Sauce

Passed Hors d'oeuvres:
Foie Gras Canapé with Orange Alliade
Asian Tuna Tartar and Shiso Pick Up's
Blini with American Sturgeon Caviar and Chives
First Course:
Wild Halibut Filet Livornese Style
with Heritage Tomatoes, Gaetta Olives, Capers, Italian Parsley and Krug Family White Wine
Second Course:
Hand Made Wild Boar Tortelloni with Slow Braised Oxtail Sauce, Pecorino Cheese
and Unfiltered Virgin Italian Olive Oil
Main Course:
Grilled Colorado Lamb with Sweet Pepper-Garlic Jus, Toasted Cheese Polenta
Haricot Vert, Fava Beans, Asparagus, Spring Onions and Baby Carrots
Dessert Course:
Bourdaloue Pears, Sauce Anglaise and Pear Coulis
(Whole stuffed poached pears baked in almond frangipane)

Passed Appetizers:
Belgium Endive Leaves with Tofu, Candied Pecans and Figs
Seared Duck Breast on Black Pepper Crostini with Fig and Olive
Gruyere Cheese Puffs
Prawns Wrapped with Prosciutto with Basil
First Course:
Seared Sea Scallops with Smoked Tomato Butter on Baby Spinach
and Watercress Salad with Nueske Bacon
Main Course:
Rack of Lamb with a Pine Nut Herb Crust Au Jus, Grilled Provencal Vegetables,
Cannellini Bean Morel Ragout
Wedding Cake:
Chocolate Devils Food Cake filled with Raspberry
Preserves and frosted with White Chocolate Butter Cream