Sample
Menu 1
Please
choose one from each category:
First
courses
She Crab Soup with Sweet Spices and Ginger Juice
Warm Springs and Asparagus Salad
White Wine Steamed Black Lip Mussels with Dill, Sambal and lemon juices
Main
Courses
Filet of Atlantic Salmon with Mango-Jalapeno Vinaigrette
Oven Roasted Poussin Rubbed with Grandma's Mint Chutney
Perfumed with Coriander
Tenderloin
of Pork with Amaranthus and Tamarind Soup
Perfumed with Toasted Fenugreek
Desserts
Cardamom
Brule
New York Style Cheese Cake with summer blueberries
Soufflé au Chocolat
Wines
Matched with Your Dinner
Norton Sauvignon Blanc 2000
Linderman's Pinot Noir 1999
Korbel Champagne
You
may also consult our wine list
Raji
Jallepalli-Reiss
Chef de Cuisine
Sample Menu 2
| Reception |
|
|
Crab
Spring Rolls
|
Charles
Heidseick |
| Steamed
Shrimp with Old Bay Spices |
Diamant Bleu, 1985 |
| Green
Lip Mussels with A Tropical Salad |
|
Crispy
Sweetbreads Blanc du Ch.
with Cumin-Scented Tomato Coulis |
Prieure
Lichine, Margaux, 1993 |
| |
|
| Dinner |
|
| Lobster
Tail with Basil-Lemon Buerre Blanc |
Pavillon
Blanc du Ch. Margaux 1999 |
| Tamarind-Glazed
Quail with Pumpkin Risotto |
Ch. Petrus, Pomerol, 1978
Ch. L'Evangile, Pomeral, 1970 |
Vension
Chop with Cranberry Sauce
Perfumed with Fenugreek |
Ch.
Cos d'Estournel,
St. Estephe, 1994
Ch. Leoville Barton,
St. Julien, 1994 |
| Fromages |
Ch.
Canon La Gaffeliere,
St. Emilion, 1961 |
Chocolate
Crème Brulee, Caramelized Apples with Homemade Vanilla
Ice Cream
|
Banylus,
Cuvee "La Coume",
Domaine du Mas Blanc, 1994 |
Raji
Jallepalli-Reiss
Chef de Cuisine |
|
|
