Soups
Roasted Tomato
and fennel bisque, garlic sourdough croutons, and basil oil
Celery and Celery Root Velouté
with goat cheese ravioli and cumin oil
Black Mussel Saffron Velouté
parisian of cucumber, and squash, and pernod essence
Salads
Field Greens Salad
with plum tomato, orange, avocado, toasted almond, and blood orange mint vinaigrette
Baby Arugula and Roasted Potatoes
with serrano ham, parmigiano & toasted pine nuts, extra virgin olive oil, and fig balsamic emulsion
Mache Salad
with crayfish, black truffles, and walnuts, and champagne vinaigrette
Appetizers
Chilled Asparagus and Baby Leeks
tomato stuffed with crab salad, and roasted red pepper vinaigrette
Seared Foie Gras
with wilted spinach, orange and red onion compote, port wine essence, and toasted hazelnut
Artichoke Carpaccio
with ahi tuna tartar and ginger lime emulsion
Main Courses - Fish and Seafood
Seared Ahi Tuna
with seasonal vegetables, soft polenta, tomato, and orange saffron reduction
Seared Sea Scallops
with lime and lemon grass risotto, glazed cucumbers, squash, and rosewater tangerine emulsion
Herbs and Pine Nuts
with crusted chilean sea-bass braised in chablis, glazed green asparagus, seared polenta cake, and roasted red bell pepper coulis
Main Courses - Meat and Poultry
Grilled and Roasted New-zealand Rack of Lamb
with white bean casserole, stuffed provencal vegetables, and roasted garlic jus
Duck Confit
with wilted spinach, roasted baby new potatoes, pear and raisin chutney, and black current sauce
Seared Rib Eye of Beef
with wild forest mushroom ragout, crispy potato ravioli, and merlot sauce
Desserts
Wild Berries
with champagne sabayon, and almond tuile
Valrhona Manjari
flourless warm chocolate cake, and pistachio ice cream
Lemon and Vodka Souffle
with raspberry marmalade, and creme chantilly
Profiteroles
warm puffs filled with vanilla ice cream, warm chocolate sauce, and toasted pistachios
Menu for At Your Service Catering is provided by findrestaurantmenu.com
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