Chef Joe Fish

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Private Dinner Menu

LUNCH
White Bean Hummus with Imported Cheeses
and Breadsticks

Arugula and Mesclun Greens Tossed with Toasted Almonds, Avocado,
Gorgonzola and Tossed in Mustard Vinaigrette

Won-Ton Skinned Vegetable Ravioli with
Beet Root Compound Butter

DINNER
APPETIZER
Grilled Basil Pesto Brushed Focaccia Bread with
Tomato-Olive Tapenade

ENTRÉE
Veal Scaloppini with Baby Artichokes

Tagliatelli Tossed with Fine Herbs and
Lemon Wine Sauce

Broccolinni and Sautéed Fennel with
Toasted Almond Butter

2002 Aries, Pecorino Colline Pescaresi

DESSERT
Orange and Lemon Tart with Mixed Herb
Frozen Custard

Private Dinner Menu

LUNCH
Tomato and Bread Salad with Basil,
Celariac, Cucumber, Red Onion Tossed in
Balsamic Vinigrette

DINNER
APPETIZER
Platter of Mixed Bruschetta

ENTRÉE
Coconut Sesame Chicken with
Mixed Vegetables

Stir Fried Garlic and Ginger
Cow Fun Rice Noodles

Seared Baby Bok Choy

2003 Mallo Gewurtztraminer Cuvee Saint-Jacques or
2004 Paul Zinc Gewurztaminer Vendage Tardive

DESSERT
Raspberry and Almond Layer Cake
With Blackberry Sorbet

Private Dinner Menu

LUNCH
Terrine of Fresh Peas on a Bed
Of Chive Cream Sauce

Chicken Breast en Papillote with
Yellow Squash, Roasted Peppers, Mushrooms
Jus Natural

DINNER
APPETIZER
Steamed Dim Sum
(Broccoli Money Bags and Carrot Pot Stickers)
Ginger-Soy and Scallion Dipping Sauce

ENTRÉE
Rib Eye Steak with Green Peppercorns
In Sauce Bordelaise

Celariac Mashed Potatoes

Sweet Corn Flan and Shaved Fresh Corn

2002 Paul Hobbs Cabernet Sauvignon,
Napa Valley or 2001 Axios Cabernet Sauvignon,
Napa Valley

DESSERT
Banana Cream Layer Cake with Coconut Coulis

Private Dinner Menu

LUNCH
Grilled Balsamic Portobello Mushroom Sandwich
With L.I. Goat Cheese on Fresh Baked
Red Pepper, Leek and Celery Root Bread

Flash Fried Sweet Potato Fries
With Frizzled Leeks

DINNER
APPETIZER
Roasted Spring Baby Artichokes with
Garlic and Fresh Mint

ENTRÉE
Seared Muscovy Duck Breast with Cracked Tri-Color Peppercorns, Watercress and Duck Jus Lie

Rosemary Potato Gnocchi Tossed in Browned Butter

Sautéed Golden Beets and Butternut Squash

2002 Santenay/Maladiere Premier Cru, Domaine Prieur Brunet

DESSERT
Assorted Tulip Tuiles Filled with Fresh
Berries and Chantilly Cream

Private Dinner Menu

LUNCH
Eggplant Terrine on a Bed of Tomato
Coulis and Black Olives with Fresh Basil

Celariac and Rutabaga Encrusted Breast of
Chicken
with Caramelized Red Onion and Leek Jus

DINNER
APPETIZER
Romano and Parmesan Tuile Cannoli
Filled with Gorgonzola and Chevre Cheese

ENTRÉE
Medallions of Lamb with Thyme Burgundy Sauce

Provencal Gratin of Mixed Vegetables

Yukon Gold Potato Pinwheels

2003 Châteauneuf-du-Pape, Domaine
Bois du Boursan

DESSERT
Merlot Poached Pears with
Blackberry Coulis

Private Dinner Menu

LUNCH
Lola Rossa Leaves and Bacon Cracklings tossed with
Rosemary Malted Vinaigrette on a bed of Braised Leeks, Asparagus and Fingerling Potatoes

Clarified Butter Seared Sea Scallops with a
Lavender-Basil Lobster Buerre Blanc

DINNER
APPETIZER
Baked Filo Wrapped Shrimp with a Red Curry Szechuan
Dipping Sauce

ENTRÉE
Grilled Medium Rare Ahi Tuna on a bed of Dark Soy and
Sesame Oil seared Tofu

Cilantro Sauvignon Blanc Barley Risotto

Steamed Carrot and Brussels Sprouts tossed with
Pickled Ginger

2002 Martin Zahn Grand Cru, Cave Vinicole Ribeauvillé

DESSERT
Blueberry Creme Carmel with Bing Cherry and
Lychee Nut Sauce