Chefs Table Menu

2012 Winter Menu Collection | Chef's Table

Embrace the season with sumptuous meals that embark on culinary excursions around the globe. Each four-course menu explores the flavors of a unique regional or ethnic cuisine. Learn the latest cooking techniques, experiment with exotic ingredients, and satisfy your palate with an unforgettable feast enhanced by the finest seasonal ingredients. We are glad to provide for special dietary needs – please let us know.

Winter Warmth

Hors d’oeuvres
Tartines of Blue Cheese and Shallot-Cranberry Confit
Whole Grain Mustard and Garlic Marinaded Beef Brochettes with Kumquat Aioli

First Course
Roasted Kabocha Squash and Arugula Salad with Toasted Hazelnuts

Main Course
Honey Marinated Pork Tenderloin with Orange Gremolata Pan Sauce
Creamy Polenta with Mascarpone and Herbs
Vegetarian alternative:
Sautéed Savoy Cabbage and Apples with Toasted Walnuts and Orange Gremolata
Served alongside Creamy Polenta with Mascarpone and Herbs

Dessert
Gingerbread Cakes with Aunt Mimi's Bourbon Cream Sauce

The New American Table

Hors d’oeuvres
Soft Pretzel Bites with Spicy House Made Honey Mustard and Beer Dipping Sauce
Spiced Maple Glazed Italian Bacon and Romaine Skewers with Blue Cheese Dressing*

First Course
Broccoli and Chive Soup with Lemon Chive Cream

Main Course
Carved New York Strip Steaks with Chanterelles and Shallots
Roasted Garlic, Potato and Celery Root Puree
Vegetarian alternative:
Broiled Portobello with Sautéed Chanterelles, Shallots and Pecans
Served alongside Roasted Garlic, Potato and Celery Root Puree

Dessert
Apple Upside-Down Cornmeal Cakes with Chantilly Cream

*Can be made without Bacon
This menu item is $10 extra per person for New York steak.
Can substitute flank steak or chicken breast for no additional cost.

Eat-aly! Italy!

Hors d’oeuvres
Gorgonzola, Parmigiano and Oregano Pesto Bread Twists
Sautéed Cipolline Onions Wrapped in Crispy Pancetta with Rosemary and Balsamic Vinegar

First Course
Salad of Shaved Fresh Brussels Sprouts with Marcona Almonds and Pecorino Romano

Main Course
Chicken alla Romana: Chicken Braised in Tomato Sauce with Dino Kale and Garlic
Roman Style Gnocchi Baked with Fontina and Thyme
Vegetarian alternative:
Braised Peppers, Dino Kale and Chickpeas alla Romana
Served alongside Roman Style Gnocchi Baked with Fontina and Thyme

Dessert
Chocolate Gianduja Mousse with Frangelico Whipped Cream and Hazelnut Brittle

California Cozy

Hors d’oeuvres
Mini Apple, Roquefort and Caramelized Onion Pies with Honey
Sweet Potato Pancakes with Crispy Prosciutto and Sour Cream*

First Course
Grilled Broccolini and Ciabatta Bread Salad with Pickled Shallots and Golden Raisins

Main Course
Rack of Lamb Stuffed with Lemon and Herb Breadcrumbs Au Jus
Green Lentils in Cream with Aromatic Vegetables
Vegetarian alternative:
Roasted Cauliflower Gratin
Served alongside Green Lentils in Cream with Aromatic Vegetables

Dessert
Winter Fruit Crisp with Chamomile Cream Anglaise

*Can be made without bacon
This menu is $10 extra per person for Rack of Lamb.
Can substitute flank steak or chicken breast for no additional cost.

From Paris with Love

Hors d’oeuvres
Canapes of Camembert with Olive and Orange Tapenade
Crab and Roasted Red Pepper Beignets with Herbed Aioli

First Course
Puree of Oven Roasted Pear and Champagne Soup with Blue Cheese Croutons

Main Course*
Parmesan and Herb-Crusted Filet Mignon with Red Wine Sauce
Vegetarian alternative: Parmesan and Herb-Crusted Portobello with Red Wine Reduction
Or
Steamed Salmon Papillotes with Caramelized Onions and Currants
Vegetarian alternative: Tarte a L'oignon: Caramelized Onion Tart

Side Dish
Gratin of Bloomsdale Spinach and Gruyere Cheese

Dessert
Warm Chocolate Soufflé Cake with Salted Crème Caramel

*Select one Main Course
This menu is $10 extra per person.