Culinary Journey

 

Be invited to a culinary journey through Europe where Chef Marcus offers you a customized menu. From a 3 course menu up to a 6-course gourmet menu. Choose your favorite European dish or create a cross-country menu. Please find some suggestions below, for a full menu please contact us.

 

Menu 1

Bruchetta:

• With a Tomato-Arugula topping fresh grated Parmesan

or

Carved Tomato-Basket :

• With Buffalo Mozzarella and Balsamic Reduction

***

Beef Bouillon:

• With Mushroom-Chive dumplings

****

Italian Tower:

• A composition of seared Eggplant, Zucchini with Tomato, Mozzarella and Basil, drizzled Balsamic reduction

*****

Stuffed Chicken roll with Duxell (Mushrooms) filling:

• White wine sauce, fresh market vegetables and saffron rice

or

Stuffed Lamb roll with a sweet Potato-Rosemary filling:

• Lamb Jus with Port, Ratatouille and Polenta cake

******

Sabayon:

• A selection of fresh Berries broiled with Red wine Sabayon

Menu 2

Pan seared Scallops:

• With a pesto a la Provencal

***

Steamed Black Mussels

• With a Tomato Chorizo broth

****

Home made Ravioli:

• With a Pesto, Goat Cheese and Walnuts

*****

Saltimbocca a la Romana:

• Classic Veal cutlets with fresh Sage and Prosciutto, served with Marsalla Jus, Sugar Peas and Rice timbale

or

Piccata a la Milanese:

• Classic Chicken tender in egg-parmesan coating, served with Angel hair Pasta and Tomato Sauce

******

Apple Beignets:

• With a warm Bourbon Vanilla Sauce

or

Mousse ou Chocolate:

• Served with fresh Berries

Menu 3

Lamb Chop:

• With a Tomato-Olive Tapanade

or

Potato Beignets:

• With Truffle infused on a bed of Micro Greens

***

French Onion Soup

****

Grilled Sea Bass:

• With Rosemary and Mesculin Mix Salad

or

Vitello Tonato:

• Authentic Veal dish, thinly sliced with a Tuna Sauce

*****

Lamb Rack Filet with an Olive Crust :

• Lamb Jus, Ratatouille vegetable and Risotto cake

or

Beef Roulade:

• Authentic filled Beef Roulade with Pickles, Bacon & Onion, braised in a Burgundy Wine Sauce, served with a Red Cabbage and Pommes Chateau

******

Crème Caramel

or

Panna Cotta

Menu 4

Pan seared Foi Gras

or

Chucking Oyster:

• Blue Point Oysters served 3 ways

***

Tomato Consome

****

Lobster Ravioli

or

Best of Quail:

• With Asparagus and Tomato confit with Olives

*****

Osso Bucco:

• Authentic Veal dish, braised in a Vegetables-Tomato Sauce, served with roasted Aparagus and Fingerling Potatoes

or

Coc ou Vin:

• Authentic dish with a red wine marinated & braised Rooster served with Market Vegetables and Pommes Gratin

******

Tarte Tatin

• Authentic Apple dessert, baked with Apples, Caramel and Puff Pastry Dough

or

Tiramisu