Canapés * Vegetarian Warm Brie and Saffron Pastries  Sweet Onion and Parmesan Tartlets Roquefort, Walnut and Goats Cheese Sables Crispy Shiitake Mushroom and Somen Noodle Rolls Potato Confit with Red Pepper Parfait and Caramelized Shallots  Herb Marinated Eggplant and Roasted Tomato on Peasant Bread Soft Rice Paper and Vegetable Rolls with Miso and Ponzu Sauce Seafood Spicy Smoked Salmon on Pumpernickel Crisps  Crab and Scallion Cakes with a Chili & Lime Glaze Caramelized Sea Bass with Leeks and Pepper Ragout  Seared Scallops with Sweet Onion and Mango Relish Grilled Shrimp with Mustard and Chive Cream    on Toasted Potato Bread  Marinated Vietnamese Style Squid on Rice Bread Croutons Herb Crusted Ahi Tuna with Tobikko Caviar and Wasabi   Meat and Fowl Rillettes of Muscovy Duck on Herb Crostini Grilled Lamb on Rosemary Focaccia with Spicy Salsa Squab Liver Parfait on Toasted Brioche with Crispy Shallots Seared Angus Tenderloin of Beef with Smoked Tomato Chutney Slices of Chicken filled with Green Herbs    and Sun Dried Tomato Aïoli Spring Rolls of Duck Confit and Portabella Mushrooms    with Cilantro  Beef Tartare and Vermont Cheddar on Garlic Toast    with Pepper Sauce   Specialties A Variety of Sushi Rolls Herb Crusted Baked Oysters Whole Wheat Blini with Russian Ossetra Caviar  Grilled Loin of Rabbit with Tomato Chutney and Tarragon Seared Marinated Breast of Duck with Figs and Reduced Port Lobster Medallions with Shiitake Mushroom Salad on Basil Crostini

Sample Dinner Menu
Appetizers
Hot or Cold Tomato Soup with Basil Flan and Parmesan Tuile*
Local Sweet Corn Broth with Lobster Dumplings
Chilled English Pea Soup with poached Quail Eggs and Fennel Truffle Salad*
Equinox Farms Greens with Tomato Confit, Asparagus and a Balsamic Dressing*
Feuilleté of Wild Mushrooms with Baby Spinach and Petite Vegetables*
Maine Scallops with Vanilla poached Citrus Salad, Upland Cress and Crème Fraîche
House smoked Salmon with Baby Asparagus, Fingerling Potatoes and a Wasabi Sauce
Maine Lobster Salad with Baby Beets, Scallions and an Emulsion Dressing
Chilled Maine Lobster with Avocado Timbale, Cucumber, Mango Purée and Verbena Ice
Seared Halibut with Green Herb Risotto, Parmesan Crisp and a Truffle Dressing
Local Squab Breast with crispy Potato, roasted Shallots and a Foie Gras Sauce
House cured Duck Breast Salad with pickled Cherries, Avocado and Lemon
Warm Duck Confit Cake with Vonnas Pancake and a Leek Dressing
Home smoked Lamb Loin with Pink Grapefruit, Mâche Salad and Asian Vegetables

*Vegetarian Appetizer

Entrees
Roasted Eggplant Timbale with Tomato Fondue, Asparagus and a Chive Sauce*
Blue Moon Mushroom Tart with Shallot Confit, Baby Vegetables and a Basil Artichoke Emulsion*
Seared Halibut with smoked Onion, Spinach and Artichoke Tart with Basil Sauce
Seared Wild Salmon with Spinach, Wild Mushrooms and a Cumin scented Lobster Sauce
Pan seared Artic Char with a Fennel and Crab Brandade, Asparagus and Saffron Sauce
Pan roasted Sea Bass with Haricot Vert, Pepper Confit, Provençal Polenta and an Olive Sauce
Roasted Guinea Hen Breast with Spring Vegetables and a Lemon Thyme Sauce
Loin of Veal with Swiss Cheese and Cauliflower Gratin, Asparagus and a Truffle Sauce
Roasted Rack of Lamb with Garlic Flan, Tomato Fondue, braised Fennel and an Olive Sauce
Roasted Rack of Lamb with Herb crusted Goats Cheese, Spinach, Peppers, Fondant Potatoes and a Natural Jus
Boneless carved Rib Steak with wilted Watercress, Spinach, roasted Potatoes and a Bordelaise Sauce
Pan roasted Tenderloin of Beef with Wild Mushrooms, Potato Gratin and a Madeira Jus
Roasted Sirloin of Beef with Crispy Potato Cake, French Beans, Baby Carrots and a Red Wine Sauce

*Vegetarian Entree

Desserts
Finger Pastries
Raspberry Almond Shortbread
Mango Passion Fruit Financiers
Milk Chocolate and Raspberry Mirror Tarts 
Marie Puffs filled with White Chocolate Mousse
Strawberry Tarts with Citrus Curd and Mint
Belgian Chocolate Macadamia Nut Tranche
Caramel, Pear and Mascarpone Tarts
Mocha Praline Mille-Feuille
Lemon Apricot Cakes 
Bowls of Fresh Strawberries

Larger Items for Dinner Parties
Tiramisu
Summer Berry Roulade
Bittersweet Chocolate Cloud Cake
Peach Tarte Tatin with Ginger Crème Anglaise
Strawberry Génoise Tart with Whipped Crème Fraîche
Dark Chocolate Mousse with Mixed Berries
Milk Chocolate Raspberry Truffle Torte 
Tart of Roasted Seasonal Fruits 
Lemon Mousse Tart

Assortment of Mignardises
Palmiers
Madeleines
Financiers
Hazelnut Tuiles
Almond Macaroons
Various Fresh Fruit Tartlets
Chocolate Dipped Strawberries
White and Dark Chocolate Truffles
Caramelized Pineapple Sablée
Banana Brandy Snaps

Wedding Cake Suggestions
Chocolate Raspberry Truffle Torte with Framboise Butter Cream Icing
Mocha Espresso Torte with Milk Chocolate Mousse and Vanilla Butter Cream Icing
Golden Genoise filled with Strawberries and Pastry Cream Filling and Lemon Butter Cream Icing
Vanilla Chiffon Cake filled with Mixed Berries and Citrus Mousse with Vanilla Butter Cream Icing
Golden Chiffon Cake with White Chocolate Mousse, Mixed Berries and White Chocolate Butter Cream Icing 
Vanilla Genoise with Raspberries, Mascarpone Cheese Filling and White Chocolate Butter Cream Icing

~ Chef Christopher Brooks
~ Sous Chef Arnaud Cotar

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