Buffet or Plated

THREE-COURSE LUNCH

Choice of one appetizer. Soup or salad. Choice of one entrée. Choice of one sorbet or dessert.
$20.00 per person

THREE-COURSE DINNER

Choice of one appetizer. Soup or salad. Choice of one entrée. Choice of one sorbet or dessert.
$41.25 per person

Appetizers, Salads & Soups

Mini Broccoli, Red Onion & Goat Cheese Pizzas

Louisiana Crab Cakes
with remoulade sauce.

Fresh Blue Point Oysters
On the half-shell. Rockefeller or Casino. Three per serving.

Old Style Terrines
Choice of seafood, vegetable or fowl.

Shrimp & Scallop Seviche
Fresh shrimps and scallops cured in lime juice and peppers. Served with homemade tortillas.

Lobster Bisque

Cream of Garlic
Served with fried crab rangoon .

Heart of Palm & Gravlax
Cured salmon on a bed of baby greens.

Caesar Salad
Served with parmesan cheese basket.

English Cucumber Roll
Stuffed with baby greens and served with roasted tomato vinaigrette.

Entrées

Veal Osso Buco
Twin braised veal shanks with brandy, tomatoes and shallots. Served over pearled couscous.

Duck Breast Stuffed with Wild Mushroom Duxelle
Served with port wine demi-glace, wild rice pilaf and choice of vegetable.

Grilled Yellowfin Tuna
Served medium rare with basmati rice, pickled ginger relish and wasabi horseradish.

Beef Wellington
Eight-ounce filet in puff pastry with liver pâté, spinach and hunter mushroom sauce.

Venison Roulade
Stuffed with apple, Dijon mustard and rosemary chutney. Served with choice of vegetable and new red potatoes.

Crayfish Cannelloni
With Louisiana spices and ricotta cheese and baked with buffalo mozzarella Alfredo.

Spanish Paella
A mixture of fresh shellfish, chicken and andouille sausage stewed with saffron rice, peas and carrots.

Rack of Lamb
Served with apple mint jelly, wild rice pilaf and choice of vegetable. Four bones per serving.

Devonshire Stuffed Iowa Chops
Eight-ounce Iowa chop stuffed with aged cheddar and proscuitto ham then breaded and baked. Served with pearled couscous and medley of colored peppers, red onion, yellow squash and zucchini.

Chicken Oscar
Free-range chicken breast with wing bone, lump crab meat, fresh asparagus and homemade Hollandaise sauce. Served with rice pilaf.

Prime Rib of Bison
Served with Yorkshire pudding, double-baked new potatoes, honey-glazed carrots, fresh horseradish sauce and au jus.

Vegetarian and vegan dishes are available. Please see Vegetarian & Vegan Menu. 

Desserts

Three-Citrus Sorbet
Lemon, lime and orange.

Wild Berry Compote with Three-Citrus Sorbet
Reduced blackberries, blueberries and raspberries topped with three-citrus sorbet.

Balsamic Vinegar & Champagne Sorbet

Banana Foster

Chocolate Coconut Cheesecake

Raspberry & Chocolate Napoleon

Oeufs à la Neige (Oofs a la Nawge)
Sweet meringue puffs poached in milk. Served with raspberry compote.

Sacher Torte (SAH-kuhr) torte
Chocolate sponge cake layers spread with apricot jam, iced with chocolate butter cream frosting and topped with white chocolate shavings.

Passion Fruit & Key Lime Cheesecake

Swiss Chocolate Fondue
With pound cake and assorted fresh fruits. Served hot.

Bing Cherry Jubilee

Fresh Fruit Sauce Sauvignon
Egg and champagne custard.

Your Choice of Homemade Ice Cream & Biscotti

Homemade Truffles & Fresh Berries

Sabayon with Choice of Fresh Berries
Egg, sherry, champagne and sugar custard. Served warm over fresh berries. Done at tableside.

Turtle Cheesecake
Caramel, pecans and chocolate cheesecake.

Raspberry & White Chocolate Mousse

Black & Blue Mousse
Blackberry and blueberry mousse topped with whipped cream and Swiss chocolate shavings.

Chocolate Mocha Mousse
Chocolate with a touch of Spanish espresso.

Black Forest Mousse
Three chocolates consisting of semi-sweet, bitter and milk chocolate combined with Bing cherries. Served with chocolate wafers.

Devonshire Cream with Fresh Fruit
Clotted cream with brown sugar and Grand Marnier. Served with fruit. Perfect with peaches, apples or pears.