At the beginning of each week, our chef will set a list of 6-8 entrees to prepare. For those who have reservations with us that week, we communicate these entrees via e-mail or fax. The list is then circulated amongst their guests, everyone pre-selects their entree, then replies back to us with their choices. Along with that are the other seven courses including an appetizer, soup, salad, sorbet, the entree you select, a cheese course and a dessert which are all made fresh the day of your reservation. This will allow us customize your menu to their particular tastes, if necessary.
Chilled Sweet Carrot soup with spicy Ginger sorbet
1st Course, Proscuitto-wrapped Roasted Quail Breast
stuffed with Jumbo-Lump Crab
Served with Cranberry & Walnut Slaw
2nd Course, Creamy Corn Chowder
with house-cured Peppered Bacon and Creme Fraiche
3rd Course, Salad of Green & White Asparagus
with Watercress and a Curry-Chutney House Dressing