Saturday is the night for our popular weekly Market Dinners. The evenings begin at 7:00 pm with hors d'oeuvres, and dinner is served at 7:30. You may bring your own wine or other beverage to accompany your meal. Coffee and tea are served after dinner.

Price - $50.00 per person, plus a 20% gratuity.
Call with your credit card number to hold a reservation.
No cancellation after 48 hrs or you will be charged.
Seating Limit - 50. To book the whole room the fee will be the price for 30 plus gratuity.

Saturday, March 1, 2008
First Course
Fusilli alla Pistache di Bronte – Curly Pasta with Pistachio Cream, Basil, Pine Nuts and Parmesan!

Francesca’s artisan semolina pasta imported from Lecce, in the sun drenched Mediterranean, lightly dressed in pistachio cream, Marta’s award winning, extra virgin olive oil, fresh basil, toasted pine nuts and freshly grated Parmagiano Reggiano

Main Course
Oven Roasted Salmon Filet, Glazed with Red Wine Butter Sauce and nestled on a bed of Stir Fried
Baby Spinach and Tender Cabbage, topped with a
julienne of Sesame Scented Shitake Mushrooms

Salad Course
Tender Young Hearts of Romaine and Mixed Greens
Barrel Aged Greek Feta, Kalamata Olives, Sweet Red Peppers and Tony’s Herb Croutons in a Creamy Lemon Vinaigrette

Dessert Course
Tarte Tatin with Crème Chantilly: luscious inverted Caramelized Apple Tart with Cognac-scented,
sweet whipped cream

Saturday, February 2, 2008
First Course
Swiss Chard and Goat Cheese Timbale with
Tomato Sherry Vinaigrette and Tiny Diced Tomatoes

Main Course
Maple Leaf Farms Seared and Roasted Duck Breast with
Green Peppercorn Fig Sauce
served with Israeli Couscous with Tiny Diced Vegetables
and Seasonal Vegetables

Salad Course
Tender Organic Greens with Fennel and Celery
drizzled with Pomegranate Vinaigrette
topped with Citrus Segments and Candied Pecans

Dessert Course
Delice De Chocolate Mini Towers
With Caramel Sauce, Espresso Whipped Cream
and Chocolate Espresso Bean

First Course
Chick Pea Soup with Pasta and Parmagiano
Reggiano Glazed with Marta's Olio Novello!!!

Pasta
Gigli, mixed with Tomato Passata by Vizzino, Passione de Sicilia, a little onion, bacon and hot pepper and garnished with Parmagiano Reggiano, Toasted Pine Nuts and Basil.

Intermezzo
Thinly Sliced Fresh Fennel, Celery, Orange Segments
and Carrot over Baby Arugula

Main Course
Boneless, Skinless Breast of Chicken, Seared in Sylvia Cavalli's 2007 Harvest EVOO, Glazed with Sicilian Pistachio Honey and Wild Fennel Fronds, Oven Roasted and served on a Crispy Risotto Cake and garnished with Roasted Lampascioni - (Wild Hyacinth Bulbs!) drizzled with Aceto Balsamico by Villa Manodori and Colonna Granverde - Extra Virgin Olive Oil Pressed with Organic Sicilian Lemons.

Dessert Course
Salame di Fichi - Slices of Cozenza Figs, Orange Zest
and Rum, Coated in Dark Chocolate
Lemon Granita
Brenda's extraordinary Vanilla Bean Sugar Cookies
Topped with Italian Mascarpone, Sicilian Mandarine
Marmalata and Pure Dark Chocolate with Cardamon
from Dolceria Bonajuto in Modica!!

Saturday, January 12, 2008
Hors d'Oeuvres
Indian Curried Chicken with Mango Chutney, Coconut and Dried Cranberry on a Tiny Wonton Leaf
Mushroom Croustades
Artichoke and Poblano Mousse with Lemon and Fresh Rosemary in a Crispy Phyllo Shell

First Course
Three Cheese Ravioli with Creamy Sage Infused Butter Sauce,
Sun Dried Tomato, Fresh Basil and Toasted Pine Nuts

Main Course
Roasted Filet of Salmon over Toasted Israeli Couscous
and Tiny Diced Vegetables with Lemon Tarragon Beurre Blanc and topped with a Puff Pastry Lid
Frenched Green Beans
Caramelized Fennel Bulbs

Salad Course
Fresh Orange Segments with Thinly Sliced Celery, Pomegranate Seeds and Toasted Almonds over Organic Mixed Greens
Vinaigrette

Dessert Course
Tender Dark Chocolate Roulade Cake with Espresso Whipped Cream Filling, Frosted with Dark Chocolate Ganache

Saturday, December 15, 2007
Hors d'Oeuvres
Chef's Choice

First Course
Filet of Whitefish on a bed of Carrot Puree
topped with a Puff Pastry Lid
Lemon Herb Beurre Blanc

Main Course
Seared New Zealand Rack of Veal with Sauce Normande – a Creamy, Intensely Flavored Roasted Mushroom Sauce
French Fingerling Potatoes with Crispy Prosciutto
Seasonal Vegetable Garnish

Salad Course
Fresh Orange and Grapefruit Segments with Baby Spinach, Pomegranate Seeds and Toasted Almonds in a Pomegranate Balsamic Vinaigrette

Dessert Course
Frozen Lemon Meringue Ice Cream Cake with Raspberry Sauce

Saturday, December 1, 2007
First Course
Porcini and Shiitake Risotto

Main Course
Farm Raised Indiana Duck Breast, Seared and Roasted
Roasted Fig and Green Peppercorn Sauce
Seasonal Vegetable Surprises

Salad Course
Bartlett Pears , Fresh Fennel, and Thinly Sliced Celery,
Toasted Walnuts and Bleu de Basque Cheese over
Organic Greens
Late Harvest Reisling Vinaigrette

Dessert Course
Individual Apple Cobblers with Cinnamon Ice Cream

Saturday, November 24, 2007
3rd Annual Post-Thanksgiving
San Francisco Cioppino dinner
First Course
Three Cheese Raviloi with Creamy Sage Butter and Sundried Tomato Sauce, garnished with oven-roasted Roma Tomatoes, Toasted Pine Nuts and Fresh Basil Chiffonade

Petit Pause
Lemon Sorbet

Main Course
San Francisco Style Cioppino - a light seafood broth filled with Fresh Manila Bay Clams, Wild Sea Scallops, North Atlantic Cod Loin, and Snow Crab Claws and served with plenty of Warm, Buttered and Fresh Baked Country Italian Bread

Dessert Course
Nancy's Pellston-style Cheesecake with Wild Blueberry Sauce!!

Saturday, November 17, 2007
First Course
Roasted Fennel Veloute garnished with a starburst of
Roasted Red Pepper Coulis and a dollop of
Lemon Licorice Creme Fraiche

Main Course
Grass Fed Free Range New Zealand Lamb
with an Herb Dijon Crumb Crust
Broccoli Mousseline
Butternut Nut Squash with Sage Butter

Salad Course
Bibb Lettuce, Spiced Pecans, Dried Cranberries and
Goat Cheese with Black Cherry Vinaigrette

Dessert Course
Dacquoise - Hazelnut and Almond Meringues Layered with
Dark and Milk Chocolate Ganache and Coffee Buttercream

Saturday, November 10, 2007
First Course
Spicy Tuna Rolls and California Rolls,
Wasabi, Pickled Ginger and Tamari

Main Course
Tender Duck Breast with Spicy Asian BBQ Glaze
Julienne of Bok Choy, Carrot and Sweet Red Pepper
Stir fried Snow Peas

Salad Course
Chiffonade of Napa Cabbage with Fresh Coriander in a Lemon Ginger Vinaigrette, lightly sparked with Jalapeno

Dessert Course
Roasted Pineapple with Coconut and Mango Sorbet Domes
Passion Fruit and Raspberry Coulis

 

 

Saturday, November 3, 2007
First Course
Sweet Roasted Red Pepper Soup
flavored with Sherry Wine Vinegar

Main Course
Rack of Veal with a Lemon and Paprika Sauce,
garnished with toasted almonds

Wild Rice with a tiny dice of Zucchini and Summer Squash

Carrot Spikes glazed with Coriander Honey Butter

Salad Course
Thin Chiffonade of Red Cabbage with
Crispy Bacon, Walnuts, Roquefort

Dessert Course
Pellston Market’s Apple Tart with Cinnamon Ice Cream !!

Saturday, October 20, 2007
First Course
Creamy Prince Edward Mussels over
Stir-fried Baby Spinach with a Puff Pastry Lid

Main Course
Duck Breast with Roasted Fig & Green Peppercorn Sauce
Butternut Squash & Sweet Potato Galette with
Fresh Herbs & Dried Cranberries

Salad Course

Dessert Course
Frozen Lemon Mousse Towers with Berry Coulis

Saturday, April 21, 2007
First Course
Three Cheese Ravioli with Sage-infused Cream Sauce, Sun-dried Tomatoes, Fresh Basil and toasted Pine Nuts

Main Course
Fennel and Oregano Seared Pork Tenderloin with
Herb Polenta, Aromatic Vegetables

Salad Course
Tender Organic Greens topped with Citrus Segments, Artisan Cheese, Toasted Hazelnuts and Blood Orange Vinaigrette

Dessert Course
Sour Cream Cheesecake with Blueberry Compote
and Fresh Berries

Saturday, April 28, 2007
First Course
Pan Seared Gulf Shrimp over Sautéed Spinach, Goat Cheese Pink Peppercorn Sauce, topped with a Puff Pastry Lid

Main Course
Duck Two Ways: Seared Duck Breast and Tender Duck Confit, served with Israeli Couscous, Tiny Diced Vegetables,
finished with a Fig and Balsamic Glaze

Salad Course
Tender Organic Greens topped with Fresh Berries, Lemon Vinaigrette and Toasted Almonds

Dessert Course
Delice de Chocolat Towers served with Caramel Sauce
and Espresso Cream

Friday, March 23, 2007
First Course
Roasted Eggplant Roulades with Creamy French Feta, Arugula and Sweet Red Peppers, drizzled with our own Infused Basil Oil

Main Course
Seafood Bordelaise with Wild Sweet Gulf Coast Shrimp, "Dry Pack" Sea Scallops and North Atlantic Cod Loin enrobed in a satiny sauce made with seafood stock, Pernod, shallots, herbs, nested on a bed of Papparadelle pasta

Salad Course
Crispy Mushroom Packages on Organic Greens
glazed with a Ginger Aioli

Dessert Course
White Chocolate Hazelnut Towers with Blackberry and Raspberry Coulis and White Chocolate Ribbons

Friday, March 30, 2007
First Course
Pan Seared Crab Cakes with Roasted Corn and Red Pepper and a side of Pellston Market Remoulade Sauce

Main Course
Seared Ahi Tuna over Wild Mushroom Risotto,
infused with White Truffle Oil, Finished with a
Sweet and Tangy Bourbon Sauce

Salad Course
Green Salad with Toasted Pinenuts and Dried Cranberries, Dressed in Pomegranate Balsamic Vinaigrette and
topped with a Warm Goat Cheese Crouton

Dessert Course
Vanilla Bean Creme Brulee with a Chocolate Brownie Lining

Saturday, February 24, 2007
First Course
Butternut Squash Risotto with Fresh Sage,
Nutmeg and Lemon Zest

Main Course
Filet de Poisson, Sauce aux Olives et Vinagre de Xeres -
Market select fish filet with sauteed spinach and chard, seasoned with fresh thyme, cayenne, a splash of vinegar and a crumble of fresh goat cheese.

Dessert Course
Gateau Chocolat, Sauce Caramel Chaud, Creme Chantilly

Saturday, March 3, 2007
First Course
Warm Cauliflower and Caramelized Onion Tart
garnished with Salad

Main Course
Seared Duck Breast rubbed with Moroccan Spices and napped with Roasted Tomato, Honey and Raisin Sauce.
Toasted Israeli Couscous with Oregon Hazelnuts, Tiny Diced Vegetables and Dried Fruit

Dessert Course
Lemon Meringue Ice Cream Cake
with Raspberry Sauce and Spiced Blueberry Compote

Saturday, February 10, 2007
First Course
House Cured Salmon in a Creamy Caramelized Onions and
Cayenne Sauce on a nest of Paparadelle Pasta

Main Course
Free Range, Tender Australian Loin of Lamb over Mushroom Duxelles with diced Smoked Ham, napped with a
Tomato Basil Butter Sauce

Salad Course
Baby Organic Greens, Nestled in a fragile Bread Basket,
Sprinkled with Oregon Hazelnuts and Fresh Berries, garnished with a Decadent Triple Cream Cheese, Blood Orange Vinaigrette

Dessert Course
Champagne Saucers filled with Lemon Mousse
Homemade Chocolate Truffles

Saturday, February 3, 2007
First Course
Sushi Rolls garnished with Wasabi Tobiko Caviar

Main Course
Seared Ahi Tuna with Spicy Asian BBQ Glaze over julienned
Bok Choy, Green Beans, Sweet Peppers and
crispy Wonton Strips

Salad Course
Cool Refreshing Salad of English Cucumber, Jicama, Cilantro and Fresh Mint with Rice Wine Vinegar

Dessert Course
Coconut Sorbet and Caramelized Pineapple, Drizzled with Mango and Raspberry Sauces and ginger cookie garnish

Saturday, December 2, 2006
First Course
Jumbo Cheese Ravioli with a Creamy Sage Butter Sauce,
Oven Roasted and Sun Dried Tomatoes,
Toasted Pine Nuts and Fresh Basil

Main Course
Roast Pork Tenderloin wrapped with Basil and Italian Prosciutto, Brushed with Olive Oil and Garnished with Crispy, Hot, Oiled Baguette and Seasonal Vegetables

Salad Course
Light Organic Greens with Radicchio and Baby Arugula, Thinly Sliced Mushrooms and Fresh Pomegranate Seeds, Vinaigrette Dressing

Dessert Course
Italian Panna Cotta, light and refreshing

Saturday, November 25, 2006
First Course
Spiced Duck Breast Salad with Baby Bok Choy
and Glazed Shallots

Main Course
San Francisco Style Cioppino – a light seafood broth with Wild Gulf Shrimp, Wild Sea Scallops and Norwegian Cod, Manila Clams and Snow Crab Claws…..Warm Crusty Bread

Cheese Course

Dessert Course
Tony’s Fresh Ginger Spice Cake with Lemon Curd lightened with Whipped Cream

Saturday, November 4, 2006
First Course
House Cured Atlantic Salmon served with Pellston Market Multigrain Batard and Vermont Butter and Cheese Company's
award-winning Sweet Butter with Sea Salt Crystals

Main Course
Individual Beef Wellingtons garnished with
Seasonal Vegetables

Salad Course
Organic Greens and Watercress with Fresh Citrus Segments, Spicy Sweet Walnuts and Dried Cranberries

Dessert Course
Lemon Mousse with Locally-gathered Blackberry Sauce
and Ginger Cookies

Saturday, November 11, 2006
First Course
Creamy Prince Edward Mussels over Stir-fried Baby Spinach with a Puff Pastry Lid

Main Course
Provencal Chicken Breast with a Light Pan Sauce,
Galette of Asian Pear and Sweet Potato with
Basil and Minced Dried Cranberry

Salad Course
Salad of Cayenne-seared Pears, Toasted Almonds and
Delice de Bourgogne (French Triple Creme cheese)
over Baby Arugula

Dessert Course
Delice de Chocolate wth Spiced Caramel Creme and Caramelized Orange Zest

Saturday, October 22, 2006
First Course
Butternut Squash and Apple Bisque garnished with Roasted Pumpkin Seed Oil and Aged Mahon, Cow’s Milk Cheese from the Island of Menorca

Main Course
Wild Alaskan Halibut on a bed of Carrot Puree with
Lemon Herb Beurre Blanc and Puff Pastry Lid

Salad Course
Thinly Sliced Fresh Fennel, Celery and Apple with Toasted Walnuts and Roquefort by Papillon, Late Harvest Reisling Vinegar and Walnut Oil Vinaigrette

Dessert Course
Individual Towers of Delice de Chocolate with Star Anise/Cinnamon Caramel Cream

Friday, October 21, 2006
First Course
Cheese Ravioli with Sage Infused Cream, Oven Roasted Tomatoes, Sun Dried Tomatoes, Chiffonade of Basil and Toasted Pine Nuts

Main Course
Chinese Five Spice Duck Breast with Spicy Asian BBQ Glaze
Caramelized Fennel Bulbs
Carrot Spikes with Pink Peppercorns and Honey Vinegar

Salad Course
Thinly Sliced Jicama, Cucumber and Celery with Fresh Mint and Coriander on a bed of Baby Arugula with
Rice Wine Vinegar

Dessert Course
Poached Pears with Star Anise Cinnamon Caramel Cream

Saturday, April 8, 2006
First Course
Cheese Tortelacchi with Oven Roasted Tomatoes,
Sage Butter and Toasted Pine Nuts

Main Course
Fresh Wild Alaskan Halibut, Blood Orange Beurre Blanc, Grilled Vegetables

Salad Course
Thinly Sliced Fresh Fennel, Celery, and Dried Cranberries
with Gorgonzola Dolcelatte

Dessert Course
White Chocolate Mousse Towers with Crushed Fresh Strawberries and Passion Fruit Coulis

Saturday, March 18, 2006
St. Patrick's Day After Party
Cedar Planked Salmon with an Irish Whiskey Maple Glaze, followed by succulent Lamb Chops

Saturday, March 4, 2006
First Course
Filet of Whitefish on Carrot Puree with
Lemon Herb Beurre Blanc and Diced Tomato

Main Course
Roasted Medallions of Pork Tenderloin
with Green Peppercorn Fig Sauce
Triangles of Pommes Anna (thinly sliced potatoes, bathed in butter and fresh herbs, layered, stacked and roasted)
Seasonal Vegetable Garnish

Salad Course
Diced Apples, Celery, Toasted Walnuts and Roquefort over Baby Greens, Late Harvest Reisling Vinegar and
French Walnut Oil

Dessert Course
Lemon Mousse with Michigan Blueberry Compote

Saturday, February 25, 2006
Mardi Gras Dinner Party
Cajun feast of Shrimp Remolade, Jambalaya,
Bananas Foster and the like.

Saturday February 4, 2006
Asian Menu
First Course
Sesame Seared Ahi Tuna served atop
Sushi Rice Triangle with Wasabi Cream with Soy Redux

Main Course
Sauteed Duck Breast with Sweet & Sour Plum Sauce
Scallion Crepes with Crispy Vegetables

Salad Course
Crispy Salad of Napa Cabbage, Cilantro,
Bok Choy, Scallions  & Fresh Orange Segments with
Spicy Peanut Sesame Dressing

Dessert Course
Star Anise Mandarin Orange Ice Cream
Coconut Tuille

Friday February 10, 2006
Our Tribute to Love Menu
First Course
Creamy House Smoked Salmon and
Slow Cooked Sweet Onions over Pappardelle Pasta -
Garnished w/ Caviar

Main Course
Herb & Pecan Stuffed Chicken Breast On a Bed of Julienne Vegetables With Pan Reduction Sauce

Salad Course
Salad of Paper-thin Mushroom Slices With
Fresh Tarragon Vinaigrette, Brittany Sea Salt &
Fresh Parmesan Shavings

Dessert Course
White Chocolate and Swiss Meringue Infused with
Grand Mariner and Piped Into Dark Chocolate Hearts Surrounded by Passion Fruit Coulis

Saturday, January 21, 2006
Guest Chef John Breithaupt

First Course
Shrimp and Scallop Snowballs -
Dry Pack Atlantic Scallops with Shrimp Mousse, Gossamer Potato Crust, Sauce Mousseline with Chive Oil

Main Course
Walleye Saltimboca -
Fusion twist of a "Jump in the Mouth" Favorite with 
Tomato Basil Cream, all garnished with seasonal
vegetables as selected by the chef

Salad & Cheese Course
Organic Bibb and Spinach with French Roquefort and Fruit Garnish, dressed in Green Peppercorn Vinagrette

Dessert Course
Neopolitan Pastry Swans, Vanilla and Chocolate Ice Creams, and Bismark Sauce

Wednesday December 28 , 2005
First Course
Prince Edward Island Mussels in a Creamy Reduction Sauce over Stir Fried Baby Spinach, with a Puff Pastry "Lid"

Main Course
Seared Fennel-Scented Pork Tenderloin with Roasted Fig and Green Peppercorn Sauce, Wild Rice, Tiny Diced Vegetables and Dried Cranberries with a Seasonal Vegetable

Salad Course

Dessert Course
Chocolate Terrine with Creme Anglaise

Friday December 30, 2005
First Course
Duo of Cold Smoked Scottish Salmon and House Smoked Maple-Cured Atlantic Salmon with Creme Fraiche, Illinois Sturgeon Caviar, Plugra Butter and Toast Points

Main Course
Seafood Bordelaise - Atlantic Sea Scallops, Mexican Gulf  Shrimp and Lobster in a Creamy Seafood Sauce with Mushrooms and Tomato Fondu,  served over Lemon Rice Pilaf

Salad Course
Salade de Choux Rouge avec Lardon et Roquefort
(Red Cabbage, Bacon and Roquefort)

Dessert Course
Lemon Mousse with Blueberry Sauce

Saturday November 5, 2005
First Course
Sweet Red Pepper Soup Seasoned with Sherry Wine Vinegar

Main Course
Roast Leg of Lamb with Red Wine Garlic Sauce
Pommes de Terre Anna - Tiny Sliced Potatoes Tossed with Herbs & Butter Roasted till Tender & Crisp
Seasonal Vegetable Garnish

Salad & Cheese Course
Organic Mixed Greens with Vinaigrette Dressing
Served with Artisan Cheese Selection, Dried Fruit & Nuts

Dessert Course
Lemon Mousse with Raspberry Sauce, Served with Tiny Decadent Belgian Chocolate Brownies

Saturday November 12, 2005
First Course
Cheese Filled Tortellachi Pasta with Sage Butter, Toasted Pinenuts and Oven Roasted Plum Tomatoes

Main Course
Duck Breast with Roasted Fig Sauce, Served with Wild Rice, Tiny Diced Vegetables & Dried Cherries
Seasonal Vegetable Garnish

Salad Course
Chinese Cabbage Salad - Chiffonade of Napa Cabbage, Coriander & Jalapeno in a
Lemon Ginger Vinaigrette

Dessert Course
White Chocolate Mousse Cake Served Semi Freddo with Blackberry Sauce

Saturday, October 8, 2005
1st Course
Salade Tiede - Whitefish Filet on a bed of Watercress and Coriander with Lemon Walnut Oil Vinaigrette

Main Course
Roasted Pork Tenderloin with Glazed Fig Green Peppercorn Sauce
Pellston Market Potato Gallette
Seasonal Vegetable Garnish

Salad Course
Baby Organic Greens w/ Diced Apple, Toasted Walnuts and Dried Cranberries.
Artisan Cheese Selection

Dessert Course
Poached Pears in Spiced Caramel Cream

Saturday, October 15, 2005
1st Course
Prince Edward Mussels in a Creamy Reduction Sauce Served on bed of Stir Fried Baby Spinach in Puff Pastry Boxes

Main Course
Filet of Salmon on a Bed of Aromatic Julienne Vegetables with Lemon Tarragon Beurre Blanc
Herb Mashed Potatoes with Parsnips
Seasonal Vegetable Garnish

Salad Course
Thinly Sliced Fresh Fennel with Celery & Apples w/ Dried Cranberries over Organic Baby Greens served with Late Harvest Reisling Vinegar & French Walnut Oil

Dessert Course
Delice de Chocolat - Semifreddo Dense Belgian Chocolate Towers w/ Almond Shortbread Crust Served with Wild Blackberry Sauce

Saturday, October 22, 2005
1st Course
Butternut Squash Bisque
Garnished w/ extra-aged Mahon Cheese from Portugal

Main Course
Roasted Wild Alaskan Halibut Filet on Carrot Puree with a Lemon Herb Beurre Blanc, topped with a puffed pastry lid.
Seasonal Vegetable Garnish

Salad Course
Fresh Fennel and Celery Salad with Dried Cranberries and Toasted Pine Nuts

Dessert Course
Fresh Baked Apple Cobbler with Vanilla Ice Cream

Monday, February 14, 2005

First Course
Sweet Red Pepper Soup with sherry wine vinegar
Assorted Organic Breads

Second Course
Wild Mexican West Gulf Shrimp Sautéed in Roasted Pumpkin Seed Oil, Leeks, Chick Peas, Artichoke Hearts and Pumpkin Seeds

Main Course
Steamed West Australian Lobster Tail
French Fingerling Potatoes
Asparagus and Broccoli

Dessert Course
Délice de Chocolate with Espresso Créme Chantilly
Mango and Blackberry Sorbet and Almeada Chocolate

Saturday February 12, 2005

Hors d'Oeuvres
Roncal DOC Spanish Sheep's Milk Cheese
with Pear Hazelnut Confit
Mousse Truffeée Chicken Liver Paté with Truffles and Aspic
Roasted Red Pepper and Feta Spread
Kalamata Olives

First Course
Shrimp with Creole Sauce and Puff Pastry Hearts, Spinach Chiffonade

Main Course
Roasted Pork Tenderloin scented with fennel, cinnamon, cumin and coriander on a bed of sautéed leeks with fig sauce
French Fingerling Potatoes
Sugar Snap Peas and Shitake Mushroom

Salad Course
Organic Greens, Baby Romaine, Cranberries, Toasted Walnuts, Sweet Red Peppers and French Brie

Dessert Course
Délice de Chocolate with Espresso Crème Chantilly and Chocolate Covered Coffee Bean

Saturday, October 16, 2004

First Course
Soupe de Poisson, Sauce Rouille, Croutons & Grated Gruyère

Main Course
Rack of Lamb with a Rosemary Apricot Glaze, Butternut Squash with Honey, Curry, Shallots & Lime, and Green Beans

Salad Course
Salad of Mixed Greens with Toasted Walnuts,
Dried Cranberries and Goat Cheese

Dessert Course
Choice of:
Delice de Chocolat on a Graham Cinnamon Crust
with Blackberry Sauce

Poached Pear with Caramel Sauce

Friday, October 8, 2004

Hors d'Oeuvres
Calamata olives, Marcona almonds from Spain and
Spanish sheep's milk Zamarano D.O. cheese.
 
First Course
Sweet Red Pepper & Fresh Tomato Bisque
over Wild Alaskan Halibut, topped with a slurry of
Toasted Pumpkin Seed Oil and Basil
 
Main Course
Filet of Beef with a Red Wine & Veal Stock Reduction, Ginger Carrots with Summer Vegetables
 
Salad Course
Organic Baby Greens with Toasted Walnuts, Dried Cranberries and Fresh Goat Cheese dressed with Blackberry-Raspberry Vinegar, Dijon and Extra Virgin Olive Oil
 
Pellston Market Multi-grain Baguettes
and Country Italian Breads
 
Dessert Course
Choice of:
Poached Pear with Spiced Caramel Cream

White Chocolate Mousse Tower
with Fresh Blackberry Sauce
 

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