DINNER BANQUET

HORS D'OEUVRES

OPEN

APPETIZERS

choose one to three appetizers - to be offered as choices to the guests:

AHI TUNA  16   lightly peppered and grilled, served with horseradish and thyme sauce
PRAWNS  16   with butter, garlic, lemon & wine
SCALLOPS  16   seared day boat scallops with lite creame, herbs, saffron over puff pastry
TORTELLINI  15   aged garlic, cream & porcini mushrooms
LOBSTER TAIL  28   cold water australian with lime beurre blanc

SALADS

MIXED GREENS   9   smoked duck & goat cheese with aged balsamic vinaigrette

ENTREES   39

SALMON poached in salmon broth with chambord & port wine sauce
QUAIL roasted with huckleberry sauce
TOURNEDOS OF BEEF CHANTERELLE golden chanterelle, herbs, ginger & brandy
WILD GAME wait-staff will explain

DESSERTS

VANILLA ICE CREAM CREME BRULEE & BERRIES   9
COMBINATION   11 dark chocolate pate, white chocolate mousse amaretto cheese cake and creme brulee

  • Simply select an assortment of appetizers for your guests. They will then select their own entree from the menu above.
  • Vegetarian dishes are available upon request
  • Not all ingredients of every dish are listed
  • If allergic to anything please let us know in advance
  • Corkage fee $30 for each 750ml
  • Not responsible for lost or stolen articles
  • California sales tax will be added to all items
  • No personal checks accepted
  • Prices subject to change

  • You will be charged for no less than 95% of the confirmed number of guests.