P r e v i e w M e n u
First Course: Amusé
Cape May Salt Oyster finished with Grape Mignonette
Second Course
Smoked Salmon Crêpe • Shrimp Ceviche • Truffled Sweet Onions • Soprassatta • Escargot with Basil Butter • Organic Baby Tomato Mélange with Aged Balsamic Vinaigrette •
Salad Station
Tomato & Sweet Corn Salad
Dandelion Greens & Heart of Palm Salad with Champagne Vinaigrette,
Mini Romaine Wedge,
Cherry & Date Couscous
Farfalle with Spring Onions & Cajun Rémoulade
Sweet Pea, Corn & Carrot Salad
Dinner Buffet
Sea Bass finished with Citrus Butter Sauce
Cod finished with White Wine & English Peas
Manila Clams & Prince Edward Island Mussels
with Chorizo & Sweet Basil Broth
Chicken Paillarde finished with Chervil Sauce
Parisian Potatoes with XVOO & Parsley
String Bean Almondine
Dessert
Berry Compote with Cream Cheese Lattice Pastry |