APPETIZERS Horseradish Lemon Cream toast with Smoked Salmon and Caviar Gorgonzola Mini Custards with Asian Pear Relish Blue Cheese Crostini with Caramelized Pear/Red Onion Relish Bruschetta with Balsamic White Bean spread
SALADS Romaine and Belgian Endive, Caramelized Hazelnuts, Meyer Lemon Reggiano Dressing Roasted Beet and Lavender Goat Cheese Gateau, Pomegranate Seeds and Dressing New Mexican Pineapple Avocado Salad with Roasted Pasillas, Chili Peanut Dressing Holiday Salad with Caramelized Apples and Pears, Cranberry Dressing
SOUPS Butternut Squash Veloute with Lingonberry Relish Moroccan Gypsy Soup Coconut Carrot Soup Split Pea Soup with Mint Pesto
ENTREES Black Truffle Crusted Escolar Purple Potato Brandade Cake Sauteed Spinach & Chanterelle Mushrooms & Caramelized Pearl Onions Lemon Black Truffle Champagne Sauce
Poached salmon in Champagne Sauce or Pineapple glaze Wild Mushroom Ravioli Roasted Asparagus
Lamb with Raspberry Mustard Sauce Rosemary Mashed Potatoes Green Beans with Toasted Pinenuts and Garlic Chips
DESSERTS Pink Apple Tart with Apple Brandy Sauce (A la mode) White Chocolate Chai Creme Carame, Khalua Caramel Sauce Ginger Pecan Cake with Pineapple Frosting Cappucino Cheesecake with Black Bottom, Orange Grand Marnier Sauce
Fresh Mint Tea Patchi Chocolates
Enjoy! Private Chef Lys Poet
Horseradish Lemon Cream Toast with Smoked Salmon Roulade/Pasta Bouillabaise
Personal Chef Lys preparing her signature Lamb with Raspberry Mustard Sauce
Black & White Chocolate Mousse (Chocolate is genetic for a Belgian Chef!)
