EXCLUSIVE PACKAGE 120 |
Cold Appetizers |
SIGNATURE PAVILION SALAD Served individually |
CREPES WITH RED CAVIAR Butter crepes served with premium quality red caviar |
SUSHI ROLL PLATTER Assorted sushi platter |
BEEF CARPACCIO ON THE TOAST Thinly shaved prime tenderloin of beef drizzled with Oil Wasabi Cream, shaved Parmesan, scallions and capers |
VERSAILLES LAKE SUPERIOR TROUT Baked fresh trout marinated in chef`s special sauce and lemon |
ROASTED DUCK Wine marinated roasted duck, glazed with orange juice and topped with dark cherry sauce |
TUNA TARTAR Sashimi Grade Ahi Tuna mixed in sesame oil layered with tomatoes and avocado and topped with black caviar |
LARDON SALAD WITH PORTABELLA MUSHROOM Chicory frisee lettuce with apple wood smoked bacon, warm goat cheese balls, croutons, grape tomatoes mixed in sherry vinaigrette, topped with marinated Portobello and poached egg |
EEL SEAWEED SALAD Crabmeat, seaweed, seedless cucumber and carrot mixed with wasabi, dill sauce garnished with barbecue eel |
GRILLED STEAK SALAD Grilled rib eye mixed with a seasonal salad mix, diced tomatoes, red onions , shaved carrots with chefs exclusive dressing, sprinkled with a grated garnish Blue cheese and Sage Derby |
ROYAL SMOKED FISH PLATTER Smoked Norwegian salmon and captain |
THE VENETIAN PLATTER Assorted premium cured and smoked meats and cheeses |
PICKLED VEGETABLE PLATTER Barreled pickled red and white cabbage, spicy mushrooms, wine tomatoes and sour pickles |
Hot Appetizers |
PAN FRIED POTATOES WITH SHIITAKE MUSHROOMS Home style (zharennaya kartoshka s gribami) |
FOIÉ GRAS Seared goose liver presented on a pear topped with wild berry sauce |
CHILEAN SHRIMP PLATTER Chilean shrimp sautéed in sweet garlic chili sauce and served on skewers on pineapple |
GRILLED QUAILS Farm raised quails marinated in whole grain mustard and house spices, topped with cranberry-pineapple sauce and Roland Spicy Roasted pepper Risotto |
BRAISED BEEF SHORT RIBS Slow braised beef short ribs served with Israeli couscous over homemade souse |
Main Course |
CHILEAN SEA BASS AND VERSAILLES MEDALLION (Served individually) Grilled Sea Bass marinated in soy sauce composition, glazed with teriyaki sauce and sour cream, and Filet Mignon topped with wild mushrooms and White Pure Blanc sauce |
Dessert |
ITALIAN DESSERTS White chocolate mousse and chocolate tulip shell with raspberry coulis |
WILD BERRY FLAMBÉ Homemade sugar pastry filled with a scoop of vanilla ice cream topped with flaming wild berry mix prepared tableside |
REFRESHING PLATTER OF SEASONAL FRUITS |
Soft Drinks |
Compote, Coke, Diet Coke, Sprite, Ginger Ale, Coffee, Tea |
Alcohol |
1 bottle of Vodka ``Grey Goose`` per 10 guests and your choice of a bottle of Champagne, or Red or White Wine |
Items and prices are subject to change without notice
