1st Course: Pan Seared Day
Boat Sea Scallop in a Curry Citrus Reduction and Leek Confit
2nd Course: Lobster Bisque finished
with Sherry and Truffle
3rd Course: Crisp
Hearts of Romaine with Six Tables' Unique Dressing with Parmesan Crisps
Intermezzo: Homemade Meyer Lemon Sorbet
4th Course: Entree
selections include:
|
Chateaubriand with Classic Bearnaise |
|
Roasted Maple Leaf Duck a l'Orange |
|
Colorado Rack of Lamb rubbed with Herbs de Provence |
|
Fresh Seasonal Seafood served Almondine or Grilled, or PanSeared |
|
Vegetarian Puff Pastry with Roasted Red Pepper Puree |
5th Course: Port Wine with Poached Pear and
Stilton Bleu
6th Course: Belgian Profiteroles flambee in
Cointreau and Grand Marnier and served with fresh seasonal Berries
Chef Du Maison is Luc Molinier
Proprietress is Alexandra Kingzett