Chantilly Restaurant

laced with madeira and truffles

on truffled potato, veal reduction

with creme fraiche on buckwheat blini

sesame crust, ginger and "wasabi"

on the half shell

prawns sauteed in garlic, tomato & white wine

with capers, onions and horseradish creme

thinly sliced raw filet of beef served with onions, capers and dijon mustard

endive petals filled with yellow corn relish, sweet mustard & shallot vinaigrette

with orange slices, candied almonds fennel, galbini gorgonzola champagne vinaigrette

with feta cheese, mushrooms and roasted pine nuts aged balsamic vinaigrette

with garlic croutons

on bed of braised endive with chopped hazelnuts and balsamic syrup

with herbed croutons and camanzola cheese

imported mozzarella mosto extra virgin olive oil & fresh basil

with yellow corn pudding souffle

mediteranean mussels, lobster & crabmeat sauce finished with wasabi caviar

spinach mazzaluna filled with cheese, sage and brown butter sauce

with sea scallops and gulf prawns in light basil cream sauce

with snap peas, prosciutto cotte mascarpone, sundried tomatoes and imported parmesan

medallions lamb with napa champagne mustard sauce

pan seared, cracked pepper and brandy

flame grilled, porcini mushroom sauce

port wine reduction

ribs, dark plum glace

accented with fresh apples and calvados brandy

finished with wine, natural jus and essence of mint

with sherry and tarragon

crispy skin with french lentils and panchetta

sweet butter saute, lemon, shallots and cognac

delicately sauteed until golden

seasonal sauce

brooks cherries, sausage & apple stuffing hen jus enriched with kirshwasser cherry brandy

for two (allow 30 minutes)

a fantasy of creme & liquor, espresso drenched lady figers, cocoa powder dusting

with almond creme & apricot icing

(allow 15 minutes) molten chocolate center, espresso gelato

fresh bluberry compote

with caramelized banana sauce

with fresh fruit

seasonal fresh fruit sorbetto in its own natural fruit shell

with choice of sorbet or gelato a.q.

please make the following selections to be offered to your guests: one appetizer, one salad three entrees (for parties over 70-one entree), two desserts (for parties over 70-one dessert). please note: you do not have to obtain your guests' selections for us.

filled with minced scallops, wasabi and tiny shrimp garnish

with cocktail sauce

with lite balsamic vinaigrette

filled with salmon & capers in creme fraiche

with shaved parmesan and arugula

with horseradish creme and caper

wrapped with chicken filet, dusted with herb crumbs and baked

marcapone & basil wrapped in paper thin malanzanna eggplant

with artichoke & cheese

with minced onion and wasabi

prawns sauteed in garlic, tomatoes, white wine and herbs

laced with maderia and truffles

sage & brown butter sauce

with capers, onions and horseradish cream

seasonal mushrooms in white wine sauce

with orange slices, candied almonds, fennel, galbini gorganzola and champagne vinaigrette

with feta cheese, mushrooms and roasted pine nuts aged balsamic vinaigrette

endive petals filled with yellow corn relish, sweet mustard & shallot vinnagrette

with garlic croutons

on bed of braised endive with chopped hazelnuts and balsamic syrup

with herbed crouton and camanzola cheese

herb and garlic sauce

finished with cherry tomatoes, black olives, leeks and wine

sauteed with sherry & tarragon

flame grilled with porcini mushrooms sauce

accented with fresh apples and calvados brandy

sausage & apple stuffing, hen jus enriched with cherry brandy

dixon rack of lamb finished with wine, natural jus and essence of mint

chefs seasonal sauce

pan sauteed, cracked pepper & brandy

port wine reduction

dark plum glace

(heavenly arborio rice) - chef's selection

a delicate layer of hazelnut crunch and chocolate sponge cake

a fantasy of cream & liquor, espresso drenched lady fingers, cocoa powder dusting

with caramelized banana sauce

almond creme & apricot icing

molten chocolate center, espresso gelato

fresh blueberry compote

seasonal fresh fruit sorbetto in its own natural fruit shell

with sorbet or gelato a.q.