Luncheons & Dinners

1st COURSE

Mille Feuille of Langoustine & Avocado

baby lobster tail topped with avocado salsa and lemon créme fraiche foam

Carpaccio de Boeuf

beef carpaccio with parmesan cream, micro arugula and basil drizzled with extra virgin olive oil

Home Smoked Duck Breast

thinly sliced topped with lime and soy reduction molecular caviar

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2st COURSE

SALAD

Maple Glazed Pear & Mixed Green Salad

sonoma goat cheese, walnut candied crisp, and glazed pear dressed in a light vinaigrette

Arugula Salad

baby arugula topped with goat cheese, crushed pistachios, and dried cranberries paired with a lemon vinaigrette capsul

JESSICA'S Waldorf

watercress and carrot with jicama, walnuts, apples, curry vinaigrette

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3rd COURSE

ENTRÉE

Free Range Berkshire Roast Pork Chop

stuffed with italian plum pudding and amaretto sauce

New York Steak with a 6-8 oz Lobster Tail

served with chef AARON's famous potato gratin and Mediterranean grilled vegetables

Braised Beef Short Rib

caramelized root vegetables with a natural reduction accompanied with lemon zest white rice and seasonal vegetables

Chilean Seabass

white truffle cream, balsamic syrup accompanied with a carrot purée and lobster foam served with seasonal vegetables

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4th COURSE

DESSERT

Torta Cioccolate

warm chocolate almond torte with amaretto caramel gelatin & chocolate hazelnut ice cream

Berries Cheesecake

mixed berries wrapped in cheesecake spheres and topped with roasted coconut flakes

Petit Four Trio

French miniature version of gourmet opera, tiramisu, and éclair desserts

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Chef Deena

 Alkaline Chef

​© 2015 by aneeD Productions. Proudly created with Wix.com

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