1st COURSE
Mille Feuille of Langoustine & Avocado
baby lobster tail topped with avocado salsa and lemon créme fraiche foam
Carpaccio de Boeuf
beef carpaccio with parmesan cream, micro arugula and basil drizzled with extra virgin olive oil
Home Smoked Duck Breast
thinly sliced topped with lime and soy reduction molecular caviar
3rd COURSE
ENTRÉE
Free Range Berkshire Roast Pork Chop
stuffed with italian plum pudding and amaretto sauce
New York Steak with a 6-8 oz Lobster Tail
served with chef AARON's famous potato gratin and Mediterranean grilled vegetables
Braised Beef Short Rib
caramelized root vegetables with a natural reduction accompanied with lemon zest white rice and seasonal vegetables
Chilean Seabass
white truffle cream, balsamic syrup accompanied with a carrot purée and lobster foam served with seasonal vegetables
2st COURSE
SALAD
Maple Glazed Pear & Mixed Green Salad
sonoma goat cheese, walnut candied crisp, and glazed pear dressed in a light vinaigrette
Arugula Salad
baby arugula topped with goat cheese, crushed pistachios, and dried cranberries paired with a lemon vinaigrette capsul
JESSICA'S Waldorf
watercress and carrot with jicama, walnuts, apples, curry vinaigrette
4th COURSE
DESSERT
Torta Cioccolate
warm chocolate almond torte with amaretto caramel gelatin & chocolate hazelnut ice cream
Berries Cheesecake
mixed berries wrapped in cheesecake spheres and topped with roasted coconut flakes
Petit Four Trio
French miniature version of gourmet opera, tiramisu, and éclair desserts
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