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Escargot François |
Fresh Herbs & Garlic Sauce |
Pan Seared Jumbo Scallop |
Asparagus Puree, Truffle Oil, Petite Salad |
Poppy Seed Ahi Tuna |
Seaweed Salad, Tobiko Caviar & Ginger-Balsamic Glaze |
Roasted Veal Medallions |
Porcini Mushroom & Demi-Glace |
Crab Gnocchi |
Crab Stuffed Gnocchi, Pistachio Emulsion |
Roasted Veal Medallions |
Porcini Mushroom & Demi-Glace |
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Shrimp Salad |
Avocado Mousse, Tri- Color Tomatoes & Arugula |
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Brie En Croute |
Organic Strawberry Coulis, Petite Salad |
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Moulard Duck Foie Gras |
Strawberry Marmalade, Pistachios & Balsamic Glaze |
Jumbo Lump Crab "Soufflé" |
Grilled Shrimp, Fennel, Citrus & Old Bay Aioli |
Cité Caviar Service |
Siberian Osetra Caviar (28g) with warm Cornmeal Blinis & Traditional Garnishes |
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