Passed hors d'oeuvre:

Priced at $12.00 per person

Grape, goat cheese and pistachio "pearls".
Blue corn chips with avocado concassee and Peruvian Ceviche.
Persian cucumber basket with smoked salmon roses.
Grilled beef tournedos on sunchocke canapés w/ salsa verde..
Deviled quail eggs on toast with Sevruga caviar.
Tuna sushi roll with pickled ginger and soy aspic.
Grilled mission figs with Fontainebleau cheese and bacon.
Pecan duck crepes with kumquat chutney ans green onions.
Californian date and chorizo tempura.
Thai chicken and lemon grass sticks.
Pomegranate onions tarts with bacon and cumin.
Grilled shrimp "Indochine".
Baked jalapeno peppers with minted cream cheese and pancetta.
Steamed mussel with mango/tomato/cilantro salsa.
Hoisin pork on mini latkes with Fuji apple mousse.
Grilled monkfish on rosemary skewers.
Roasted shitake and scallion mini quiche.
Crispy phillo crab bonbons.
Purple endives with Roquefort Papillon and candied walnuts.
Polenta croustinis with Kalamata olive concassee.
Almond, Regiano and goat cheese puffs.
Golden cheese puff pastry sticks.

Cheese served with green garden leaves: From $ 8.50 to $ 10.50
Saint Andre galantine with dried apricot, prunes, raisin and pistachio
Goat cheese strudel with curry and raisin vinaigrette
Goat cheese crottin with cracked pepper caramel
Goat cheese semi-freddo with honey, dried cranberries and hazelnuts
Gouda with champagne grapes and smoked almonds
Crepes and brie pinwheels with sesame seeds

Desserts: From $ 7.50 to 10.50

Fallen chocolate soufflé & orange sorbet in caramel cup. Cointreau butter sauce
Frozen coffee mascarpone Charlotte. Khlua/vanilla bean sauce
Almond stuffed litchi donuts. Vanilla ginger sauce.
Earl Grey parfait on dacquoise. Cardamom sabayon. Pergamot bon-bons brittles
Caramel mousse with flambéed banana. Daiquiri and chocolate sauce
Brick beggar's purse with almond cream and apricot. Apricot Rum coulis.
Bitter chocolate tart in almond crust. After Eight mint sauce
Alsatian Muscat wine cheese mousse with raspberry miroir
Ginger bread French toast with caramelized apples and cinnamon ice cream.
Candied mini pumpkin with Grand Marnier Pumpkin creme brulee

Salads: from $6.50 to 8.50
Wild mushrooms / curly chicory, apple wood smoked bacon. Tarragon vinaigrette
Confit of tomato/asparagus, quail eggs, purslane and basil. Garlic/shallot dressing
Celeriac, red beet laces, Fudgi apple, pancetta chips.Walnut oil & Celery seed vinaigrette
Heart of Romaine w/ Focacia croutons, & Parmesan tuiles. Caesar dressing
Belgian endive Julienne w/Gorgonzola, candied pecan, Forelle pears. Champagne vinaigrette
Fennel, grapefruit & orange w/watercress & toasted sesame. Preserved citrus vinaigrette
Goat cheese strudel w/ Santa Barbara baby greens. Curry, raisin & walnut dressing
Santa Barbara baby greens w/ arugula and roasted pine nuts. Apple cider vinaigrette

Soups: From $6.50 to 10.50
Yellow and red pepper soup with avocado mousse and Parmesan tuiles.
Roasted pumpkin soup with scallions and toasted hazelnuts
Coconut lemon grass Vichyssoise w/ langoustines and parsnips compote
Sherry/Ginger chicken consommé with chicken dumplings and garlic chives
Gratinated creamy Cauliflower and Gruyere soup

Appetizers: From $ 8.50 to 16.50
Asian Gazpacho terrine. Sherry and Thai Basil tomato coulis
Grilled Mediterranean vegetable terrine. Goat cheese vinaigrette
Smoked salmon roll w/salmon mousse & Japanese cucumber concassee
Tempura stuffed tiger shrimp w/ Tequilla/lime relish
Salmon & sea scallop carpaccio w/ garlic juice and curry dressing
Scottish smoked salmon with blinis, Sevruga caviar & crème fraiche
Terrine of artichoke with sun dried tomatoes and basil oil
Seared duck foie gras on savory mango tart

Sea food: From $ 22.50 to 29.50
French classic salmon coulibiac in puff pastry. Vermouth Beurre blanc. Sevruga caviar
Salmon rolls in Sauternes cioppino sauce. Aioli croustinis. Herbed Basmati rice Pilaff
Broiled Lake Superior White fish. Vanilla potato/leek risotto. Juniper-Merlot sauce
Coconut and lemon grass lobster blanquette with haricots verts & pepper matchsticks
Sea bass brandade w/ seared Shrimp & purple potato chips. Cognac lobster sauce.

Meat: From $17.50 to 29.50
Squab Breast ballotine with blackened young corn risotto and green asparagus. Tarragon jus
Roasted chicken breast and glass noodle roulade. Wilted spinach. Sweet chili/ peanut sauce
Stuffed lacquered poussin w/ shitake sticky rice. Steamed snowpeas. Hoisin/lime sauce
Chicken Coq-au-vin w/ fresh tomato linguini & lima beans, bacon, caramelized shallots
Lamb medallions with mustard sabayon. Root vegetable galette. Mint infused Port sauce
Marinated and caramelized pork tenderloin on French green lentils. Warm pistou vinaigrette
Organic New Zealand beef tenderloin "en croute". Vintage Port and Shitake sauce
Broiled Cornish hen "Basquaise", herbed couscous ramequin
Stuffed roasted quails w/ foie gras.Truffle glaze. Pommes Anna

Choice of Artisan Breads & butter or olive oil: $2.00
Bread choices include: Blackened corn and bacon madeleines. Raisin/walnut ficelle. Toasted Parisian brioche. Cumin soda bread. Old fashioned dinner rolls. Potato rolls. Whole wheat and honey rolls. Crispy baguette. Provencal Fougasse. Kalamata olive bread. Sun dried tomato rolls.