APPETIZERS:

HAPPY HOUR

Maryland lump crab cakes, beef skewer grilled tomato tarts with cornichon remoulade and horseradish dipping sauce

SPRING BREAK

roast beef crostini, prosciutto wrapped melon, tomato and mozzarella pops

CHARCUTERIE AND CHEESE

IMPORTED AND DOMESTIC CHEESES

THREE-COURSE MEALS:

MENU I

THE CLASSIC CAESAR

crisp romaine lettuce with seasoned garlic croutons and grated parmesan cheese, served with classic Caesar dressing

WILD MUSHROOM SALMON

seared filet of salmon wild forest mushrooms and sun-dried tomato ragout, baby French yellow beans, wild rice cakes, mushroom jus

CHOCOLATE AND RASPBERRY MARQUISE

dense Belgian chocolate cake layered with rich chocolate mousse and fresh raspberries, wrapped in a pistachio crust

MENU II

THE GREAT AMERICAN CHOPPED SALAD

chopped romaine, red leaf lettuce, hearts of palm, celery, jicama, avocado, radish, cucumber, grilled corn and tomatoes, with crumbled blue cheese dressing

AGED TENDERLOIN OF BEEF

pinot noir marinated beef filet with tarragon, a pear shaped potato croquette and grilled asparagus, oven tomatoes, bearnaise sauce

MANGO AND COCOA BOMB

flourless chocolate cake layered with mango mousse and chocolate cream encased in a gold flecked cocoa glaze

MENU III

FIELD GREENS

cucumbers, tomatoes, chevre cheese, and toasted pecans, citrus sabayon dressing

CHICKEN ROULADE

medallions of farm raised chicken breast filled with spinach, and shiitake mushrooms; with potato croquettes, California green asparagus, baby carrots, roasted red peppers, wild mushroom tarragon sauce

COCONUT KALEIDOSCOPE

coconut mousse presented on a chocolate disc, layered with coconut, pecans and a bittersweet chocolate sauce, with grilled Hawaiian pineapple and fruit coulis