Featured Menu 2017

Hors D’oeuvres

Herb Gougeres stuffed with Creamy Lump Crab

Duck Confit on Crisp Polenta with Sweet Onion Compote


Grilled Beef Tenderloin MR
Served with a Green Chile Horseradish Hollandaise

Pommes Parisienne with Fresh Parsley

Spinach Soufflé with Gruyere

Brussels Caesar Salad with Lardons and Croutons

Earl Grey Brioche Rolls with Compound butter


Caramelized Pear Cake
With Brandied Crème Anglaise and
Pistachio Dark Chocolate Bark

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