Banquet Menu

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Amuse-Bouches
 Delectable morsels to tease the palate in readiness for an inspired meal

Select three of the following offerings
(three pieces per person)
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Alsatian tarte flambée (Bacon and onion tart with fromage blanc)

Veal croquettes with a brunoise of vegetables

Seasonal mushrooms en crôute

Onion tartes with fromage blanc and a brunoise of black olives

Swordfish and vegetables en crôute

Endive with shrimp

Escargots with herbs en crôute

Gougères

House-smoked salmon on toast points

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 First Course
Select one of the following offerings
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House-smoked Atlantic salmon with baby frisée and artichoke hearts

Crisp Maine lobster crèpe with barley and root vegetables with sauce au vin rouge

Cannelloni of Maryland crabmeat on a bed of leeks with a tarragon-scented lobster sauce

Maryland crab cake with tomato fondue and rémoulade sauce

Terrine of quail with sweetbreads, truffled foie gras mousse, and a salad of haricots verts

Ravioli of assorted seasonal mushrooms with a sauce of fine herbs

Leaves of organic baby field salad and baby vegetables with hazelnut and olive oil vinaigrette

Salad of Maine lobster with asparagus, salsify, and sauce andalouse

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 Second Course
Select one of the following offerings
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Organic leaves of baby field salad with hazelnut olive oil vinaigrette

Soup of organic tomato with basil

Bisque of lobster with croutons

Velouté of artichoke with croutons

Velouté of asparagus with croutons

Velouté of curry with basil and croutons

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 Main Course
Select two of the following offerings
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Salmon soufflé with fleuron, tomato fondue, spinach leaves and a champagne sauce

Grilled salmon with creamed spinach, pastry lattice, salmon caviar, and mushroom jus

Poached salmon with asparagus, spinach leaves, golden yukon potatoes and a dijon mustard sauce

Paupiette of red snapper filled with lobster mousse on asparagus, spaghetti squash and sauce homard

Sautéed red snapper with a brunoise of provençal vegetables, fettucine and an organic tomato sauce

Poached halibut with herb crust, tomato fondue, asparagus, spinach leaves, and sauce au beurre blanc

Wild striped bass wrapped in crisp potatoes with leeks and sauce au vin rouge

Domestic rack of lamb with tapenade and herb crust in thyme-scented lamb jus

Roasted sirloin "Black Angus" pommes fondant, tomato provençal and spinach leaves

Roasted beef tenderloin, pommes fondant, tomato provençal, and spinach leaves with a bordelaise sauce

Roasted loin of veal stuffed with mushrooms and fine herbs, asparagus, duchess potatoes and a port wine sauce

Breast of chicken stuffed with black truffles, spinach leaves, asparagus, pommes dauphines and jus de volaille

Breast of chicken with spinach leaves, asparagus, pommes dauphines and a sauce morel

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 Dessert
Select one of the following offerings
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Chess board of dark and white chocolate mousse with a raspberry coulis

Pears poached in vanilla syrup with dark chocolate mousse and crème anglaise

Poached white peaches with champagne sabayon and pistachio ice cream

Crisp crèpes with almond crème, apricots, and crème anglaise

Seasonal red fruits with coconut ice cream and raspberry coulis

Wedding cake with seasonal fruit and coulis

Coffee, tea and petit fours

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 Includes 1 hour open-house bar, red & white House wine with meal

A 6% food tax and a 20% gratuity will be added