3-Course
Gourmet Team Challenge

Our menus are designed to offer variety and appeal to a broad array of tastes. Recipes change with the seasons and feature the best and freshest ingredients available. The dishes offered have been selected to represent both classic traditions as well as new and exciting trends.

(Please select 1 First Course, 1 Entrée & 1 Dessert)

Starters 

---

Wild Mushroom Soup
Porcinis, Chanterelles, Shitakes and Portabellas gently simmered in home made vegetable broth and topped with Pecorino Romano and fresh herbs. 

Grilled Pear Salad with Butternut Squash and Chevré
Grilled spiced pears, roasted butternut squash and fresh Vermont artisan dairy goat cheese tossed with baby greens and honey citrus vinaigrette.

Baby Beets, Roquefort and Grilled Duck Breast Salad
Roasted heirloom beets, cave aged Roquefort, spicy glazed walnuts on top of baby greens with grilled duck breast.

House Smoked Salmon & Chipotle Chip Nachos
Home made hot smoked North Atlantic Salmon served on crispy Russet potato planks with chipotle cream, capers and red onion. 

Miso Salmon Skewers with Asian Slaw
Miso marinated North Atlantic Salmon, skewered, grilled and served with a crisp Asian vegetable slaw and rich Miso Beurre Blanc sauce.

Harissa Crusted Lamb Lollipops with Saffron Couscous and Tzatziki Sauce
Baby Australian lamb chops coated in a rich Moroccan spice blend served with saffron couscous and Greek yogurt mint sauce.

  

Entrees

---

Seared Scallops over Saffron Cream Root Vegetable Hash
Seared Jumbo North Atlantic Sea Scallops on a bed of sautéed winter root vegetables simmered in a rich luxurious saffron cream sauce. 

Stuffed Pork Tenderloin with Zinfandel Wine Sauce
Rollantine of fresh pork tenderloin stuffed with prosciutto, pine nuts and vegetables. Seared, roasted and served with a rich red wine sauce, parsnip gratín and the market's finest vegetables. 

Salmon Stuffed with Gulf Shrimp “En Chemise Chinois”
A light, contemporary Asian preparation of Fresh North Atlantic Salmon stuffed with gingered shrimp and sautéed in a crispy spring roll wrapper. 

Steak Au Poivre
The classic French steak, sautéed and served with a rich Peppercorn Brandy cream sauce. This Aged Black Angus New York Strip is served with caramelized onion & garlic redskin mashed and the season's finest market vegetables. 

Coq Au Vin
A classic interpretation of the French “Rooster In Red Wine”.  Fresh young hen, marinated, seared and braised in red wine. Served on a bed of parsley buttered papparadelle. 

Grilled Duck Breast Salad
Grilled julienne duck breast on a bed of baby greens, roasted heirloom beets, cave aged Roguefort and sweet and spicy walnuts. 

Moroccan Roasted Rack of Lamb with Saffron Couscous and Grilled Vegetables
Double Cut Baby Australian lamb chops coated in a rich Moroccan spice blend served with grilled marinated vegetables, saffron couscous and Greek yogurt mint sauce.

 

Desserts 

---

Classic Fruit Tart
Puff pastry topped with fresh pastry cream and the market's finest fruits. Served on a pool of Grand Marnier Crème Angáíse.

Callebaut Molten Lava Chocolate Cake
The classic molten center cake made with Belgium's famous and finest French chocolate. 

Winter Fruit Compote on Home Made Salt Caramel Ice Cream
Warm seasonal fruits sautéed with rum, butter, vanilla bean and spices over amazing home made salt caramel ice cream

Key Lime Coconut Cashew Parfait
Fresh Lime Curd layered with home made coconut cashew streussal and whipped cream 

Bread Pudding & Whiskey Sauce
The classic Bourbon street dessert. Made from croissant with sherried peaches and toasted pecans.