TRAY PASSED APPETIZERS
{ DAYS 1-3 }
"A Partridge in a Pear Tree"
Caramelized Pears infused with Ruby Port Wine and a touch of Maple, served on Baguette Rounds, Laura Chenel Chevre
"Two Turtle Doves"
Truffle Butter Poached Quail Egg, Caviar, Tasting Spoon
"3 French Hens"
Petite Coq au Vin Tartlets
DINNER TASTING MENU
{ DAYS 4-9 }
- AMUSE BOUCHE -
"4 Collie Birds"
Smoked Salmon, Chive Creme Fraiche, Dill Sprig on Squid Ink "Black" Potato Cake
- COURSE I -
"5 Golden Rings"
Five Golden Seared Day Boat Diver Scallops on a Bed of Creamy Polenta, Pea Tendrils
- COURSE II -
"6 Geese a Laying"
Frisee Salad, Duck Confit, Champagne-Shallot Vinaigrette
- COURSE III -
"7 Swans a Swimming"
Pan Roasted Sea Bass with Caperberries, Lemon Zest, Parsley, Garlic, Butter and Tarragon
- COURSE IV -
"8 Maids a Milking"
Creamy Risotto Mantecato, Prepared with Gavi, Caved Aged Parmesan, Fontina, Shaved White Winter Truffle Garnish
- COURSE V -
"9 Ladies Dancing"
Housemade Ladyfingers, Brandy Whipped Mascarpone, Candied Orange
- COURSE VI -
"10 Lords a Leaping"
Petite Individual "King Cake" Shots, Demitasse Spoon
- COURSE VII -
"11 Pipers Piping"
Petite Chocolate Eclairs "Piped" with Vanilla Custard Filling
{ FOR GUESTS TO TAKE WITH THEM }
"12 Drummers Drumming"
Drum Kettle Corn (in little pouches to-go)