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Sample New Menu Items By Master Chef Charlie Palmer
Hot Appetizers
Butter Braised Lobster and Sweet Pea Leaf Ravioli with Carrot-Ginger
Emulsion
Sautéed Escalopes of Foie Gras with Savory Corn Cakes
Herb Grilled Quail and French Green Lentils
Cold
Appetizers
Pepper-Seared Salmon and New Potato Terrine with Spring Leeks and
Horseradish Cream
Slow Roasted Beet and Goat Cheese Gateau with Toasted Walnut Vinaigrette
Soups
Roasted Vidalia Onion Consommé with Sherry Braised Oxtail and Bone Marrow
Olive Oil Poached Rock Shrimp Gazpacho with Lime, Avocado and Cumin
Sweet Corn, Chanterelle and Bay Scallop Chowder
Entrees
Sautéed Pheasant with Crisp Spring Rolls and Red Onion Marmalade
Rabbit Saddle with Truffle Sauce, Snap Peas and Pea Shoots
Grilled Venison Chops with 50 Year Old Balsamic Vinegar and Foie Gras Sauce
Grilled Lamb Loin with Roasted Morels, Parmesan Flan and Sweet Peas
Pan Roasted Halibut with Spring Asparagus Risotto. Lobster, Lobster, Lobster
and Lobster Sauce.
Vegetarian Entrees
Slow Braised Root Vegetables and Black Truffles En Croute
Soy Glazed Shittakes and Gingered Greens, Crunchy Vidalia Onions and Onion
Soubise
Savoy Cabbage Stuffed with Cepes & Caramelized Onions, Rosemary Polenta and
Roasted Mushroom Jus
Simplicity Selections
Crab Lasagna with Tomato Basil Coulis
Aromatic Braised Seabass with Fennel and Tomato Bouillon
Seared Chicken Breast, Four Grain Vegetable Risotto and Red Onion
Vinaigrette.
Desserts
Crème Brulee En Parade (Classic Vanilla, Jasmine and Cappuccino)
Caramelized Pear and Almond Tart with Sour Cream Ice Cream
Molten Chocolate Cinnamon Cake with Double Cappuccino
Ice Cream and Crisp Tuiles |
