Cavalier
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Noble banquet
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Royal banquet
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Rasputin banquet
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| Price for banquet: |
Price for banquet: |
Price for banquet: |
Price for banquet: |
| Friday |
$75.00 + 10% + Tax |
Friday |
$95.00 + 10% + Tax |
Friday |
$125.00 + 10% + Tax |
Friday |
$150.00 + 10% + Tax |
| Saturday |
$90.00 + 10% + Tax |
Saturday |
$110.00 + 10% + Tax |
Saturday |
$130.00 + 10% + Tax |
Saturday |
$150.00 + 10% + Tax |
| Sunday |
$70.00 + 10% + Tax |
Sunday |
$90.00 + 10% + Tax |
Sunday |
$125.00 + 10% + Tax |
Sunday |
$150.00 + 10% + Tax |
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| Cold Appetizers: |
Cold Appetizers: |
Cold Appetizers: |
Cold Appetizers: |
- Kani salad w/light miso sause and chilled cucamber strings
- Atlantic salmon layered with sesame toasted dill dressing
- Grilled eggplant napoleon with blue cheese and pancetta dressing
- Fennel salad with spinach
- Tuscan grilled vegetables salad with goat cheese and basil marinade
- Romaine hearts ceaser salad top of w/cajun grilled chicken strips
- Bambino mozzarella salad
- Thai salad on the bed of angel hair pasta teryeki sause a bit on the wild side
- White radish salad secret recipe
- Tongue salad ala princesse
- Assorted pickeld vegetables
- Grandmas garden fresh vegetables platter
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- Dancing eel on the bed of seweed w/light miso sause and chilled cucamber strings
- Grov lox with sesame toasted dill dressing
- Foie gras terrine with a pear
- Fennel salad with spinach and porchini
- Salad madame de la croix (crawfish salad with a french cocktail sauce)
- Romaine hearts ceaser salad top of w/cajun grilled shrimp
- Thai salad on the bed of angel hair pasta with shrimp teryeki a bit on the wild side
- White radish salad secret recipe
- Veal tongeu ala princesse
- Marinated shitake mashroom salad
- Assorted pickeld vegetables
- Grandmas garden fresh vegetables platter
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- Dancing eel on the bed of seweed w/light miso sause and chilled cucamber strings
- Grov lox with sesame toasted dill dressing
- Tuna in filo dough w/wasabe sause
- Foie gras terrine with a pear
- Duck salad with peanut sause
- Thai salad on the bed of angel hair pasta with scallop teryeki a bit on the wild side
- Filet mignon salad lightly grilled with la sandue sause
- Oesters in a martini glass
- Smoked buffalo mozarella tomato salad
- Seafood salad with marinated calamari, new zeland mussels black tiger shrimp and baby octopus
- Marinated porchini mashroom salad
- Assorted pickeld vegetables
- Grandmas garden fresh vegetables platter
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- Blini with black and red caviar
- Dancing eel on the bed of seweed w/light miso sause and chilled cucamber strings
- Grov lox with sesame toasted dill dressing
- Tuna in filo dough w/wasabe sause
- Foie gras terrine with a pear
- Duck salad with peanut sause
- Thai salad on the bed of angel hair pasta with scallop teryeki a bit on the wild side
- Filet mignon salad lightly grilled with la sandue sause
- Oesters in a martini glass
- Smoked buffalo mozarella tomato salad
- Seafood salad with marinated calamari, new zeland mussels black tiger shrimp and baby octopus
- Marinated porchini mashroom salad
- Assorted pickeld vegetables
- Grandmas garden fresh vegetables platter
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| Hot Appetizers: |
Hot Appetizers: |
Hot Appetizers: |
Hot Appetizers: |
- Young potatoes with garlic and wild mushrooms
- Duck pirogies with spinach and house recipe sauce
- Makhi-makhi shrimps with string beans and asparagus
- Braise tender rabbit rulet with porcini mushroom stuffing
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- Young potatoes with garlic and wild mushrooms
- Duck pirogies with spinach and house recipe sauce
- Stuffed quails with rissoto melaneise
- Braise tender rabbit rulet with seafood
- Roasted leg of lamb smothread in caramelized onion spices with rosemary and mixed wild rice
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- Young potatoes with garlic and wild mushrooms
- Foie gras inside a baked gala apple with boisen berry reduction (individualy)
- Lobster tail and soft shell crab with a house recipe sause
- STUFFED QUAILS WITH RISSOTO MELANEISE
- Leg of lamb with a rosemery marinade
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- Young potatoes with garlic and wild mushrooms
- Foie gras inside a baked gala apple with boisen berry reduction (individualy)
- Lobster tail and soft shell crab with a house recipe sause
- Stuffed quails with rissoto melaneise
- Leg of lamb with a rosemery marinade.
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| Main Course: |
Main Course: |
Main Course: |
Main Course: |
- Short ribs with chefs choice mash potato
- Tilapia file with exotic baby vegetables.
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- Baby rack of lamb with chef choice of mash potato
- Grilled chillean sea bass in honey glaze tokyo style
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- Baby rack of lamb with chef choice of mash potato
- Grilled chillean sea bass in honey glaze tokyo style
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- Baby rack of lamb with chef choice of mash potato
- Grilled chillean sea bass in honey glaze tokyo style
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| Desserts: |
Desserts: |
Desserts: |
Desserts: |
- Chef?s special apple shtrudel with ice cream andberries
- Fresh fruits plate
- Coffee and tea, pepsi, seltzer
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- Chef?s special dessert
- Fresh fruits plate
- Coffee and tea, mineral water, juices, pepsi, seltzer
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- Chef?s special dessert (individualy)
- Fresh fruits plate
- Coffee and tea, mineral water, juices, pepsi, seltzer
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- Chef?s special dessert (individualy)
- fresh fruits plate
- Coffee and tea, mineral water, juices, pepsi, seltzer
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BOTTLE OF HOUSE VODKA FOR 10 PEOPLE
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MENU ITEMS SUBJECT TO CHANGE DUE TO MARKET AVAILABILITY
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