No 1 Portobello in a puff pastry shell with balsamic vinaigrette Smoke salmon salad with endive and fresh asparagus Mediterranean fish soup Red snapper filet over ratatouille and beurre blanc sauce “o” Individual beef Wellington served with charon sauce Chocolate mousse cake
No 2 Raviolis filed with spinach served trees cheese sauce Carpaccio of scallop and Salmon served with lime and Shallot vinaigrette Cream of Asparagus with roasted almond Sea bass fillet served over fresh Spinach and Hollandaise sauce “o” Rack of Lamb served with Provenzal sauce Tulip of strawberry with grand Marnier sauce and ice vanilla ice cream
No 3 Tropical Martini shrimp cocktail served with brunoise of Avocado Puff pastry field with Salmon and wild mushroom served white wine sauce Cream of mushroom with baby shrimp Beef tenderloin filed with vegetable julienne served in red wine sauce “o” Pork tenderloin Tournedos served with green peppers Corn sauce Peach cheese cake served with strawberry Couli
No 4 feuillete of escargot served with doble cream bordelaise sauce Spinach salad served with duck confie and balsam vinaigrette Cream of broccoli with parmesan cheese Chinked breast filed with spinach and provolone cheese served with saffron sauce “O” Penne with Provencal sauce serve with shrimp and grill scallop millefeuille of wild berry served with Irish cream
No 5 Mussel sauté with champagne serve with threes cheese sauce Snow crab cake served with avocado and tomato dressing Cream of leek served with fish quenelle Sea bass feuillete served fresh asparagus and Portobello mushroom and beurre Blanc sauce “O” Lamb Wellington served with mushroom duxell and demi armaniac sauce Timbale of with and dark chocolate served with vanilla sauce
2 comments:
Dinner a la carteé
No 1
Portobello in a puff pastry shell with balsamic vinaigrette
Smoke salmon salad with endive and fresh asparagus
Mediterranean fish soup
Red snapper filet over ratatouille and beurre blanc sauce
“o”
Individual beef Wellington served with charon sauce
Chocolate mousse cake
No 2
Raviolis filed with spinach served trees cheese sauce
Carpaccio of scallop and Salmon served with lime and Shallot vinaigrette
Cream of Asparagus with roasted almond
Sea bass fillet served over fresh Spinach and Hollandaise sauce
“o”
Rack of Lamb served with Provenzal sauce
Tulip of strawberry with grand Marnier sauce and ice vanilla ice cream
No 3
Tropical Martini shrimp cocktail served with brunoise of Avocado
Puff pastry field with Salmon and wild mushroom served white wine sauce
Cream of mushroom with baby shrimp
Beef tenderloin filed with vegetable julienne served in red wine sauce
“o”
Pork tenderloin Tournedos served with green peppers Corn sauce
Peach cheese cake served with strawberry Couli
No 4
feuillete of escargot served with doble cream bordelaise sauce
Spinach salad served with duck confie and balsam vinaigrette
Cream of broccoli with parmesan cheese
Chinked breast filed with spinach and provolone cheese served with saffron sauce
“O”
Penne with Provencal sauce serve with shrimp and grill scallop
millefeuille of wild berry served with Irish cream
No 5
Mussel sauté with champagne serve with threes cheese sauce
Snow crab cake served with avocado and tomato dressing
Cream of leek served with fish quenelle
Sea bass feuillete served fresh asparagus and Portobello mushroom and beurre Blanc sauce
“O”
Lamb Wellington served with mushroom duxell and demi armaniac sauce
Timbale of with and dark chocolate served with vanilla sauce
Number 02 seems to be the best choice.
~ Christina
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