Amuse Bouche

Chestnut Soup

Crab Crème Brûlée

First Course:

Nantucket Oysters in a Champagne Mignonette.

Alaskan Crab Salad with Sliced Avocado, Irish Wild Smoked Salmon with a Dublin Bay Cockle, Citrus Ceviche.

Yellowtail Sushi Tuna and Poached Jumbo Shrimp Served with a Tropical Fruit, Ginger Chutney.

Grilled Lobster Medallions with a Rock Shrimp Cake and Finished with an Irish Whiskey, Crab Sauce

Baked Quail Wrapped in Basil Prosciutto and Brik Leaves Served with an Olive and Caper Brunoise.

Salad of Strawberries, Haricot Verts, Orange and Mixed greens in a Champagne, Kir Dressing.

Entrees:

Rack of New Zealand Lamb & Jumbo Lumb Crab Cake in a Curry Sabayon Sauce.

Roasted Filet of Beef Stuffed with Lobster in a Cognac, Green Peppercorn Sauce.

John Dory and Giant Shrimp in a Pouilly-Fuissé, Manilla Clams Infusion Topped With Caviar

Grilled Cornish Hen served with a served with a Sherry, Wild Mushroom and Truffle Au Jus

Roasted Pork Loin with a Pancetta, Chestnut and Plum Stuffing with a Cider Apple, Mustard Sauce

Grilled Langoustine and Filet of Dover Sole Flambé with a Rock Shrimp Sambuca, Ginger Sauce

Dessert Sampler

Tea/Coffee

Please note: This menu is subject to some change.