FALL MENU
Passed Canapés
GOUGERES
Warm cheese puffs, Comte and parmesan
FEUILLETÉ A LA TOMATE
Roasted heirloom tomato, fondue, Vermont goat cheese, fresh herbs, puff pastry
VEGETABLE ROLLS
vegetable julienne, spicy coconut dipping sauce
TARTE DE THON
Tarte flambée, tuna carpaccio, shallot confit, horseradish cream scallion and ginger oil
BRANDADE DE MORUE
Codfish, crostini, olive oil, parsley
BARBAJUANS
Vegetarian Fried Ravioli Spinach and swiss chard
FRIED SHRIMP “REBOSADO”
Panko coated shrimp with sweet and sour tomato and spicy coconut sauce
First Course
COUNTRY STYLE PATÉ
CORNICHONS, REMOULADE AND COUNTRY TOAST
SCOTTISH SALMON CRUDO
Fresh herb salad, Light signature Dill sauce
ORGANIC MARKET SALAD
Cornichons, Remoulade and country toast
Main Course
COQUILLES ST JACQUES
Diver scallops, celeriac puree & chips, lardons, oven dried grapes, port sherry reduction
LASAGNE DE LEGUMES
Hand made pasta, organic market vegetables, light truffle béchamel, parmesan.
Dessert
MOLTEN CHOCOLATE LAVENDER CAKE
Mascarpone Ice cream
TARTE FINE AUX POMMES
Thin apple tart, served warm, calvados sauce, bourbon vanilla ice cream
PEAR AND CARAMEL
Pan roasted pear, light chantilly, caramel sauce