Sample Menu #1

Caramelized Leek Tart with Smoked Salmon
served with a Salad of Organic Greens and a Citrus-Chive Vinaigrette

Roasted Peking Duck Breast
served with a Pomegranate and Basalmic Demi Glace
Pan Fried Mushroom Risotto and Frenched Blue Lake Beans

Chocolate Crème Brulee
with a Hazelnut Wafer

Sample Menu #2

Sliced Heirloom Tomatoes with a Twice Baked Goat Cheese Soufflé
served on a Spring Salad with Proscuitto, reduced Balsamic Vinegar and Olive Oil

Medallions of Beef Tenderloin and Sea Bass
served with Cabemet Demi Glace and Whole Grain Mustard Sauce
served with Whipped Potatoes and Vegetable

Italian Lemon Panna Cotta
with Fresh Seasonal Berries and Biscotti

Sample Menu #3

Galette of Sea Scallops and Crab
with a Lemon-Chive Beurre Blanc
served with a Salad of Frisee and Asparagus

Roast Rack of Lamb with a Mustard-Herb Crust
Gratin of Potatoes, Cream and Gruyere Cheese, Sautéed Fresh Spinach
served with a Balsamic Vinegar-Rosemary Sauce

Molten Chocolate Cake
with Raspberry Sauce and Whipped Cream