Dinner #1

  • First Course

  • Lobster Ravioli With a Spicy Marinara Sauce, Garnished with Fresh Maine Lobster, and Basil Bouquet

  • Intermezzo

  • Grapefruit-Lavender Sorbet Served in a Martini Glass

  • Entrée

  • Center Cut Veal Chop with Roasted Corn and Shallot Ragout Served with Roasted Fingerling Potatoes and Julienne Vegetables

  • Dessert

  • Warm Mixed Berries Topped with Crisp Streusel and Vanilla Bean Ice Cream

  • French Roast Decaffeinated Coffee and Select Teas served with Strawberries dipped in Chocolate

Dinner #2

  • First Course

  • Portobello Mushroom Tower Layered with Arugula, Roasted Tomato, Grilled Onion and Roasted Red Pepper, skewered with a Rosemary Tree and Drizzled with Balsamic Glaze.

  • Entree

  • Almond Crusted Free Range Chicken Breast, Brown Basmati Rice, New Carrots with Tops, Bundles of Steamed Asparagus served with Meuniere Sauce

  • Dessert

  • Caramelized Banana Cream Tart, Layers of Graham Cracker Crust with Pastry Cream and Caramelized Bananas topped with Whipped Cream

  • French Roast Decaffeinated Coffee and Select Teas served with Miniature Chocolate Fudge Brownies

Dinner # 3

  • First Course

  • Grilled Watermelon and Cucumber Salad dressed with a Creamy Lemon-Dill Sauce and Crusted Rolls with Sweet Butter

  • Intermezzo

  • Champagne-Jasmine Sorbet

  • Entree

  • Rosemary and Italian Bread Crumb Encrusted Rack of Lamb

  • Roasted Vegetable Israeli Couscous, Bundles of Haricot Verts-Balsamic Demi Glaze and A Freshly Baked Fig and Goat Cheese Croutons

  • Dessert

  • Chocolate Mousse Dome-Covered with Ganache surrounded by Raspberries on a pool of White Chocolate

  • French Roast Decaffeinated Coffee and Select Teas served with Miniature Lemon Curd Squares

Dinner #4

  • First Course

  • Mandarin-Papaya Tuna Tartare with Wasabi Caviar served with Frisse-Pickled Ginger and Wonton Crisps

  • Intermezzo

  • Basil-Mint Sorbet

  • Entree

  • Grilled Swordfish with Jasmine Rice, Sugar Snap Peas and Sunburst Squash

  • Served with Grapefruit-Mirin Sauce

  • Salade

  • Butter Leaf Lettuce with Micro Greens, Julienne Jicama-Yellow Grape Tomato and Blood Orange Vinaigrette

  • Dessert

  • White Chocolate Coconut Mousse Cake, with Pineapple Coulis Garnished with Mint

  • French Roast Decaffeinated Coffee and Select Teas served with Candied Lemon Peel

Dinner #5

  • First Course

  • Baby Greens Dressed with Lemon and Olive Oil topped with a Lump Crab Cake, Served with Ginger-Lemongrass Buerre Blanc and Wonton Triangles garnished with Ginger Caviar

  • Entree

  • Grilled Portobello Mushroom topped with Filet Mignon, With New Carrots with Tops, Rosemary Roasted Potatoes, Bundles Of Asparagus, Wild Mushroom Madeira Sauce garnished with a Rosemary Tree

  • Dessert

  • French Apricot Tart served with Crème Anglaise and Vanilla Bean Ice Cream

  • French Roast Decaffeinated Coffee and Select Teas served with Strawberries dipped in Chocolate

Dinner #6

  • First Course

  • Tuscan White Bean Soup garnished with Crème Fraiche, White Truffle Oil and Chervil

  • Intermezzo

  • Mango Sorbet

  • Entree

  • Baby Poussin stuffed with Mushrooms Olives and Sundried Tomato

  • Served with Polenta Cake-Sauteed Spinach and Wild Mushroom Madeira Sauce

  • Dessert

  • Ricotta Cream Berry Tart with Raspberry Coulis and Crème Anglaise garnished with Pistachios and Mint

  • French Roast Decaffeinated Coffee and Select Teas served with Almond Macaroons

Dinner #7

  • First Course

  • Heirloom Tomatoes and Shaved Fennel over Baby Arugula, Served with English Stilton and Pine Nuts drizzled with White Balsamic and Olive Oil

  • Intermezzo

  • Lemon Sorbet

  • Entree

  • Mediterranean Lamb Medallion with Quinoa Taboule-Roasted Eggplant, Sunburst Squash and Baby Zucchini, Served with a Warm Cilantro-Garlic Yogurt Sauce

  • Assorted Warm Flatbreads

  • Dessert

  • Poached Spiced Peaches layered with Phyllo Crisps and a Mascarpone Cream

  • French Roast Decaffeinated Coffee and Select Teas served with Candied Orange Peel

Dinner #8

  • First Course

  • Mushroom Strudel Puff Pastry Filled with Sautéed Portobello-Oyster Shiitake and Button Mushrooms with a Merlot Wine Reduction

  • Salade

  • Butter Leaf Lettuce and Mache with Shaved Ricotta Salata, Pickled Onions and Grape Tomato dressed with a Green Peppercorn Vinaigrette

  • Entree

  • Miso and Soy Glazed Chilean Sea Bass with Jasmine Rice-Baby Bok Choy, Seasonal Baby Vegetables with a Miso Rice Wine Broth

  • Dessert

  • Lemon and Raspberry Mousse Napoleon layered between Puff Pastry and Glazed with a Sweet Citrus Icing garnished with Fresh Raspberries and Mint

  • French Roast Decaffeinated Coffee and Select Teas served with Chocolate Truffles

Dinner #9

  • First Course

  • Roasted Tomato Bisque garnished with Lump Crab and Chive Oil

  • Salade

  • Fire Roasted Red Peppers, Fresh Buffalo Mozzarella, Opal Basil and Balsamic Vinaigrette, Served with Crusted Olive Rolls

  • Entree

  • Osso Bucco Jardiniere Center Cut Veal Shanks on Garlic Mashed Potatoes With Oven Roasted Baby Beets, New Carrots with tops and a Sauce Natural

  • Dessert

  • French Apple Tart served with a Warm Caramel Sauce and Cinnamon Ice Cream garnished with Fresh Mint

  • French Roast Decaffeinated Coffee and Select Teas served with Biscotti

Dinner # 10

  • First Course

  • Two-Tone Soup, Butternut Squash And Roasted Red Pepper Bisque, Garnished with Crème Fraiche and Avacado Oil served with Toasted Baguette Goat Cheese Soufflé

  • Entree

  • Free Range Chicken Breast Stuffed with Baby Spinach-Mushrooms and Pinenuts, Topped with Sauce Bonne Femme (White Wine-Lemon-Shallots and Artichokes), Served with Roasted Sweet Potato and Bundles of Asparagus

  • Dessert

  • Ginger Tuille Basket filled with Lemon Chantilly Mousse, Garnished with White Chocolate Curls Blue Berries and Mint

  • French Roast Decaffeinated Coffee and Select Teas

Dinner #11

  • First Course

  • Parmesan Basket filled with Classic Caesar Salad, Garnished with Fire Roasted Tomatoes Parmesan Curls and Pumpernickel Croutons

  • Entree

  • Braised Beef Short Ribs, Served with Natural Sauce Reduction, Wild Mushroom and Roasted Shallot Risotto, Baked Granny Smith Apple with Spanish Onion Jam and Broccolini

  • Dessert

  • Buttermilk Shortcake with Strawberries, and Tahitian Vanilla Cream, French Roast Decaffeinated Coffee and Select Teas

Dinner #12

  • First Course

  • Pan-Seared Foie Gras with Fig and Port Wine Reduction, Served with Toasted Brioche

  • Intermezzo

  • Cranberry-Sage Sorbet

  • Entree

  • Grilled Venison Fillet wrapped with Applewood Smoked Bacon, Served with Oven Roasted Root Vegetables, Bundles of Haricot Verts and Blackberry Compote

  • Dessert

  • Caramelized Pineapple-Goat Cheese Cheese Cake with Peppered Caramel Sauce

  • French Roast Decaffeinated Coffee and Select Teas served With Chocolate Truffles

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