LUNCHEON BANQUET

HORS D'OEUVRES

OPEN

APPETIZERS

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

AHI TUNA 14   lightly peppered and grilled, served with horseradish and thyme sauce
PRAWNS 15   with butter, garlic, lemon & wine
SCALLOPS 14   seared day boat scallops with lite creame, herbs, saffron over puff pastry
TORTELLINI 13   aged garlic, cream & porcini mushrooms
LOBSTER TAIL 28   cold water australian with lime beurre blanc
CUP OF SOUP 7

SALADS

MIXED GREENS 8   smoked duck & goat cheese with aged balsamic vinaigrette

ENTREES   29

SALMON poached in salmon broth with chambord & port wine sauce
QUAIL roasted with huckleberry sauce
BREAST OF CHICKEN mushrooms, champagne, sorrel & cream
TOURNEDOS OF BEEF CHANTERELLE golden chanterelle, herbs, ginger & brandy
VEAL sauteed with shiitake mushrooms, cream & calvados brandy
FUSILLI & SCALLOPS cork screw pasta, portabella mushrooms, marinated and barbecued scallops with olive oil, herbal seasoning and garlic
VEGETARIAN PASTA linguine & vegetables sauteed with olive oil herbs and sun dried tomatoes
ELK portabellas, game reduction cognac sauce

DESSERTS

VANILLA ICE CREAM CREME BRULEE & BERRIES 8
COMBINATION 9 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.
  • 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.