Breads & Spreads
Homemade breads & accompaniments
+Balsamic roasted shallots and garlic confit
+Selection of imported French olives
+Eggplant-goat cheese purée with olive oil and toasted black walnuts
First Courses
French onion soup; gruyere crostini
Baked aged goat cheese with arugula salad, pine nuts, red onion, and balsamic
Flatbread pizza; comté, sun dried tomato, bacon, morrocan olives and persillade
Assiette of charcuterie with whole grain mustard, toasted brioche, cornichons and chutney
Mixed greens, roasted walnuts, Seckel pear, gorgonzola cheese and truffled vinaigrette |
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Salads
Niçoise salad with seared peppered yellowfin tuna*
Sautéed Maine crabcakes with romaine lettuce, shaved fennel, papaya, mango and roasted red pepper; spicy remoulade*
Grilled shrimp salad of mixed greens, dried fruits and French brie; red wine vinaigrette*
Main Courses
Grilled steak frites with red wine-shallot reduction*
Sautéed ricotta cavatelli; chestnuts, squash, roasted shallots and shaved parmesan
Panko crusted pan-fried chicken; vermont cheddar polenta, rabe and roasted red peppers
Sautéed Scottish salmon; roasted shallot compote, haricots verts and roasted potatoes |
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Sandwiches
Served with homemade paprika potato chips
Panini Grilled marinated portabella mushroom; whipped feta cheese, caramelized onions, caponata and romaine lettuce; black olive bread
Panini of Roasted chicken; Vermont cheddar, applewood smoked bacon, avocado mousse and paprika aioli; sourdough
Black forest ham with brie, basil and cracked mustard aioli; sourdough
Roasted turkey breast with tomato, Vermont cheddar and pistou aioli; focaccia
Shaved pastrami with homemade sauerkraut and gruyere cheese; multigrain
Dessert
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