Sample of Spring Menus

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Amuse-Bouche

Tuna Tartar
served on silver spoons, folded in a green olive and caper tapenade
finished with lemon zest and thyme

First

Chilled Melon - Cucumber Soup
A melon medly blended with crisp cucumber, and finished with rosewater essence

Second
Frizee and shaved fennel
Tossed with a yolk and tangerine dressing
bacon lardoons, crisp croutons, and poached quail egg

Third

Pan Seared Halibut
Over layered roasted tomato concasse and spring squash
finished with Choron sauce

Intermezzo

Strawberry- Meyer Lemon Granita, in Vodka

Fourth

Steak Dianne
Tenderloin of Beef served over a potato galette, paysenne root vegetables
dressed with a brandy-green peppercorn sauce, caramelized onions
And golden chanterells

Fifth
Lavender Flan with amaretto blossoms and a crisp tuile

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