This is a list of our menus for the 2012-2013 season.
We have been challenged by a variety of chef's as well as ourselves. Click any month that is in ***BLUE ITALICS*** to view the recipes -generally sized for 25 or 30 servings.
1st Course: Appetizer - Coquilles St Jacques - a play on the classic baked scallop dish featuring truffles and scallops
Soup - Thomas Keller's modern approach to Split Pea Soup - Not your grandmother's recipe!
Palate cleanser - Mango and Campari Sorbet
Main - Filet of Veal with a Calvados Cream Sauce, Roasted Brussel Sprouts dusted with Porcini and Sauteed Apples
Cheese course - Spiced Sauternes Poached Apricots under a Goat Cheese Mousse, Honey and Pistachios
Dessert - Chocolate Torte with a Blood Orange Sabayon
Petit Fours - of the chef's choosing