Sample Menu

First Course

Golden & Burgundy Roasted Beet Napoleon, filled with Herbed Goat Cheese, served with Fresh Chive Puree’, accompanied by a Petite Portion of Mixed Greens in an English "Cucumber Corral" with a Balsamic Vinegar, Fresh Thyme
& Shallot Dressing.

Second Course

Barely Seared, Seasoned & Sesame Crusted Sashimi Grade Ahi, served with a Foamed, Wasabi Flavored, Yukon Gold Potato, Pickled Ginger Olive Oil, a Sprinkling of Horizon Aussie Salt Flakes, & a few drops of Toasted Sesame Oil & Soy Sauce.

Main Course

Grilled, Fresh Ginger and Three Color Peppercorn Crusted Chateaubriand-Tenderloin of Beef, Sliced on the Bias, Topped with Browned Ginger Butter, fanned across an Asian Cabbage Salad, featuring Shredded Napa Cabbage, Fresh Mint, Cilantro, Basil, Shredded Carrots & Toasted White Sesame Seeds.

Dessert

A Crispy Wonton Napoleon,

Layered with Vanilla Custard Pastry Cream, Fresh Berries & Shaved Dagoba Dark Chocolate Dusted with Freshly Grated Madagascar Vanilla Bean and Freshly Grated Nutmeg on a Bed of Fresh Mango Puree’, with a Drizzle of Strawberry Puree’.