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| Passed Hors D’Œuvres +Duck confit crepinette, sour cherry, foie gras +Fennel and black truffle arancini, mascarpone, confit garlic +Citrus cured salmon tartine, dried fruit tapenade, creme fraiche +Scallop Ceviche, kumquat, pedron peppers, lime syrup +Short rib wellington, mushroom duxelle, foie gras +Chilled Sun Ju elon soup shots with Prosecco and mint +Chilled vanilla scented lobster salad in Chinese spoons +Classic steak tartare on brioche with American caviar |
Tour de France Satellite hors d’oeuvres tables featuring the myriad cuisines of France: Provence - assorted grilled and marinated vegetables, stuffed grape tomatoes, stuffed baby artichoke hearts, grilled asparagus, olives, roasted radichio, braised fennel, marinated forest mushrooms, lentil salad, flaggolet salad Normandy - Raw oysters and clams, chilled mussels with rouille, poached shrimp, smoked trout pâté, lobster salad, and grilled scallops served with mignonette and Sel de la Terre cocktail sauce Languedoc – Pate de Campagne, duck liver terrine, assorted rillettes, gamebird tourte, pheasant galantine, and assorted house-made saucison with cornichons, pickled onions, chutney and assorted house breads Paris – Caspian Ossetra Caviar served in a hand-carved ice display with traditional accompaniments of chopped egg, capers, red onion, and buckwheat blini |
First Course Salad of young greens with apple and Crater Lake blue cheese, candied walnuts, grilled citrus and chive vinaigrette Second Course Butter-poached Maine Lobster with black Quinoa, leeks and lobster jus Main Course Grilled Lovejoy Farm lamb with walnut crust; feta, chickpea, and black olive salad Dessert Display An assortment of stationary miniature desserts: Chocolate regal bombe, petit root beer float shots, homemade lemon madeleines, strawberry panna cotta, vanilla bean crème brulée, raspberry vacherons, baby key lime pie, Valhrona dark chocolate fondant, blueberry chèvre cheesecake, espresso white chocolate cream tart |
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