This high end service blends hospitality with culinary performance, often featuring flambeed, carving meats, mixing salads or flaming desserts.
SALADS
Caesar Salad: Chopped garlic, extra virgin olive oil, balsamic vinegar, Dijon mustard, Iceland salt, lemon juice, romaine lettuce, anchovies upon request, Parmesan cheese, croutons, cracked black pepper (add shrimp, roasted chicken breast or Verlasso salmon)
OR
Shrimp Scampi: Large Tiger shrimp, chopped garlic, extra virgin olive oil, shallots, compound butter, Cognac, creme fraiche presented in a sea scallop shell.
OR
Nicoise Salad Napoleon: Pan seared Blue Fin tuna, scalloped potatoes, asparagus, green beans, olive medley, roasted assorted bell peppers, red onions, fresh mango, avocado, mayonnaise, olive oil, soy sauce.
ENTREES
Classic Steak Diane:Sauteed 6 ounces filet mignon, flambeed with Cognac, Cabernet Sauvignon demi-glace.
OR
Maine Lobster Thermidor:2 pound Maine lobster, lobster stock, Cognac, creme fraiche, butter, Gruyere cheese, Parmesan cheese, shallots, parsley, mushrooms, Dijon mustard, Cayenne pepper.
DESSERTS
Banana Fosters:Banana, butter, brown sugar, creme de banane, rum, cinnamon.
OR
Peach Melba:Palisade peach segments, crushed raspberries, butter, brown sugar, black raspberry liqueur, peach balsamic vinegar
DIGESTIF
Cafe Diablo:Coffee, Grand Marnier, brown sugar, Cognac, orange peel, cloves
Please note that the entire dinner can be prepared Tableside
This high end service blends hospitality with culinary performance, often featuring flambeed, carving meats, mixing salads or flaming desserts.
SALADS
Caesar Salad: Chopped garlic, extra virgin olive oil, balsamic vinegar, Dijon mustard, Iceland salt, lemon juice, romaine lettuce, anchovies upon request, Parmesan cheese, croutons, cracked black pepper (add shrimp, roasted chicken breast or Verlasso salmon)
OR
Shrimp Scampi: Large Tiger shrimp, chopped garlic, extra virgin olive oil, shallots, compound butter, Cognac, creme fraiche presented in a sea scallop shell.
OR
Nicoise Salad Napoleon: Pan seared Blue Fin tuna, scalloped potatoes, asparagus, green beans, olive medley, roasted assorted bell peppers, red onions, fresh mango, avocado, mayonnaise, olive oil, soy sauce.
ENTREES
Classic Steak Diane:Sauteed 6 ounces filet mignon, flambeed with Cognac, Cabernet Sauvignon demi-glace.
OR
Maine Lobster Thermidor:2 pound Maine lobster, lobster stock, Cognac, creme fraiche, butter, Gruyere cheese, Parmesan cheese, shallots, parsley, mushrooms, Dijon mustard, Cayenne pepper.
DESSERTS
Banana Fosters:Banana, butter, brown sugar, creme de banane, rum, cinnamon.
OR
Peach Melba:Palisade peach segments, crushed raspberries, butter, brown sugar, black raspberry liqueur, peach balsamic vinegar
DIGESTIF
Cafe Diablo:Coffee, Grand Marnier, brown sugar, Cognac, orange peel, cloves
Please note that the entire dinner can be prepared Tableside
