Sample Menu
Gala Dinner Menu
The Grand Dining Room

Appetizers

Crushed Baby New Potatoes with Chives Topped with Malossol Caviar
Lemon Sour Cream
Grilled Marinated Vegetable Terrine
Crispy Foccacia Bread
Chilled Melon Midori Cocktail

Hot Appetizer

Sautéed Foie Gras Scallop with Hibiscus Petal Sauce

From the Soup Tureen

Seafood Bisque Flambéed with Armagnac Louis XIV
Beef Oxtail Consommé with Aged Sherry
Cheese Sticks

Fresh From The Garden

Medley of Tender Lettuce, Sliced Beets and Remoulade
Butter Lettuce with Crumbled Danish Blue Cheese Vinaigrette

~ Intermezzo ~

Pink Champagne

Main Courses

~ Pasta of the Day ~

Scallops and Smoked Duck Risotto

~ Entrées ~

Sautéed Sea Bream Fillet with Rosemary Butter
Olive Tapenade and Aubergine Caviar Cannelloni

Lobster Tail Butterfly with Garlic Herb Butter
Saffron Rice and Caviar Beurre Blanc

Pheasant Breast Ballotine Stuffed with Morel Mushrooms
Braised Savoy Cabbage, Pomme Cocotte and Apple Parisienne

Black Angus Fillet of Beef Wellington
Shiraz Red Wine Sauce and Vegetable Fondant

~ Vegetarian Dish ~

Cannelloni Pasta filled with Ricotta Cheese
And Gratinated with Mozzarella Tomato Sauce

~ Alternative Menu Selection ~

Grilled Sirloin Steak, Broiled Chicken or Salmon Fillet – Baked or Mashed Potatoes
Pasta, Plain or with Tomato Sauce – Vegetable Bouquetiere- Béarnaise Sauce