Dinner Party Menu - Winter 2006-07

Passed Hors d’oeuvres

Smoked Salmon Cream on Cucumber
Curried Chicken, Almonds and Sultans on Endive
Andouille Sausage in Puff Pastry, Cajun Mustard
Roquefort Mousse on a Toasted Walnut with Apple

Appetizers

Meze - Hummus, Baba Ghanoush, Dolmas, Tabbouleh and Pita Toast

Tuscan Plate - Stuffed Mushrooms, Grilled Vegetables - Eggplant, Zucchini, Peppers, Shallots and Garlic Sharp Cheese

Flamiche - Belgian Leek Tart served with a Salad of Frisee, Apples and Croutons with Grain Mustard Vinaigrette

Soups

Potato and Fennel 
Tomato and Sweet Pepper 
Petit bread bowls with French onion soup gratin

Salads

Lebanon
    Crisp Romaine, Parmigiano Cheese, Croutons, Lemon Dijon Dressing

Cucumber Spaghetti
   Julienne Cucumber, Baton of Ripe Tomato Dressed with Fresh Lime Juice and Cilantro

Roasted Beet
   Young Arugula, Red Wine Shallot Vinaigrette and Chevre Croutes 

Field Greens with Gorgonzola, Toasted Walnuts and Balsamic Vinaigrettein

Entrees

Rack of Lamb Persille 
Whole Roasted New York Strip with Horse Radish Sauce 
Pork Loin with a Savory Fruit Stuffing 
Braised Short Ribs
Seared Dry Sea Scallops – Rosemary and three citrus glaze 
Roast Monk Fish with Grape Tomato, Fennel and Pernod 
Medallions of Tilapia Piccata - Caper, Parsley, Butter and Lemon
Accompaniments
Warm Fingerling and Haricot Vert Salad
Warm Potato Salad – capers, olives, shallots, parsley and EVOO
Pommes dauphine
Roasted Root Vegetables 
Roasted Tomato, Garlic and Ramps over Spaghetti Squash
Garlic Flan
Tian of vegetables
Asparagus with shallots in a butter sauce
Brussels sproutd with bacon, onions and bread crumbs
Pasta with a porchini mushroom cream sauce

Deserts

Warm Moulton Chocolate Cakes
Whipped Cream, Raspberries and Mint

Strawberry Short Cake
Buttermilk Biscuit, Local Strawberries and Whipped Cream

Peach Tart
Vanilla Bean Ice Cream

Tea & Coffee

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