APPETIZERS

Lobster Flan
with corn, peppers, and asparagus in a pastry shell

Smoked Salmon
served with corn cakes and dill créme fraîche

Mushroom Tart
with a glaze di viande served in a pastry shell


SOUPS

Gazpacho Blanco
Wild Mushroom Bisque

Potato Leek
Carrot Purée with Fennel

Lentil


SALADS

Cal-terranean Greens
with grilled vegetables in a balsamic vinaigrette

Karen’s Favorite Salad Greens
with pears and oranges in Champagne vinaigrette


ENTRÉES

Tagliatelle with Lobster
with julienne vegetables in a beurre de homard

Butternut Squash Lasagna
with Fontina cheese and white truffle oil

Halibut
encrusted with pistachios served with saffron rice and seasonal vegetable

Salmon
coated with black sesame seeds, seared rare, with a leek sauce

Chicken Breast Stuffed with Prosciutto
spinach, peppers, and Pecorino cheese

Chicken Breast Picata Style
sautéed with white wine and capers

Chicken Breast in a White Wine Reduction Sauce
with mushrooms and green onions

Peking Duck
halved and served with “secret sauce” on linguine noodles

Peking Duck Breast
seared rare, à la orange or with a balsamic reduction sauce

Two Roasted Quail
wrapped in grape leaves served with a Merlot reduction sauce

Two Glazed Quail
stuffed with fruit, herbs, and cheese

Rib Eye Steak
stuffed with Gorgonzola cheese and served with a red wine reduction sauce

Tournedos of Beef
à la Normande glace de viande cream sauce

Braised Veal
served with saffron rice and a reduction of braising liquor

Noisette of Colorado Spring Lamb
sautéed with herbs and garlic