Private Dining Menu
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Passed Hors d’Oeuvres MISTRAL THIN CRUST PIZZAS: ASSORTED TOMATO, MOZZARELLA & OREGANO BEEF TENDERLOIN, MASHED POTATO & TRUFFLE OIL CHEF’S SELECTION CRISPY WONTONS WITH TUNA TARTARE, SOY & GINGER MAINE CRABCAKES WITH SPICY CHIPOTLE AÏOLI GRILLED SALMON SATE, DIJON MUSTARD GLAZE CRISPY BEEF AND FOIE RAVIOLI, MADEIRA AND TRUFFLE LOBSTER AND BEET RISOTTO CAKES WITH CRÈME FRAÎCHE CARPACCIO OF BEEF WITH SHALLOT, MUSTARD & ARUGULA SEARED FOIE GRAS TOASTS WITH WHITE TRUFFLE OIL THAI CHICKEN SATE WITH SPICY PEANUT SAUCE FINGERLING POTATO WITH SMOKED SALMON & CAVIAR Passed Soups BUTTERNUT SQUASH BISQUE WITH CRÈME FRAICHE (Vegetarian) CELERY ROOT & BLACK TRUFFLE (Vegetarian) LOBSTER BISQUE WITH COGNAC Appetizers MISTRAL CAESAR SALAD GARDEN GREENS, TINY TOMATOES & CABERNET VINAIGRETTE LAMBS LETTUCE SALAD WITH SOFT GOATS CHEESE, APPLE CIDER VINAIGRETTE PORTABELLO MUSHROOM CARPACCIO WITH PEPPERS AGRODOLCE & PARMESAN TARTARE OF SUSHI GRADE TUNA WITH CRISPY WONTONS, GINGER & SOY SMOKED SALMON RILLETTE WITH CAPERS AND BRIOCHE, CRÈME FRAICHE WILD MUSHROOM RISOTTO WITH CHIVE & PARMESAN CONFIT OF DUCK & WILD MUSHROOM RISOTTO WITH SHAVED REGGIANO & WHITE TRUFFLE OIL MAINE LOBSTER BISQUE WITH COGNAC AND FLEURON NATIVE CLAM CHOWDER WITH PANCETTA AND SCALLIONS CONFIT OF DUCK WITH MIREPOIX, SMOKED TOMATOES & LENTILS MAINE CRABCAKE WITH SAUCE REMOULADE & WATERCRESS, BELL PEPPER & SAFFRON VINAIGRETTE Desserts MOSCATO POACHED PEAR WITH WARM GINGERBREAD AND MASCARPONE WARM SEASONAL FRUIT TART WITH VANILLA ICE CREAM BITTERSWEET CHOCOLATE MOUSSE WITH CARAMEL CHANTILLY CREAM DESSERT TRIO: MINI CHOCOLATE POT DU CRÈME, MINI CRÈME BRULEE, MIXED BERRIES WITH CHAMPAGNE SABAYON |
Vegetarian Hors d’Oeuvres GORGONZOLA BRUSCHETTA WITH WHITE TRUFFLE OIL & ARUGULA SEMOLINA TOASTS WITH BAKED BRIE & SPICED PECANS LEMON PARMESAN ARANCINI WITH SPICY TOMATO COULIS WILD MUSHROOM RISOTTO CAKES WITH ROASTED GARLIC AIOLI PORTOBELLO MUSHROOM TOASTS ENDIVE WITH GOATS CHEESE & BEETS, EVOO BRUSCHETTA WITH ROASTED PEPPERS AND CHICK PEA PUREE CRISPY TRUFFLED MASHED POTATO RAVIOLI BRUSCHETTA OF ROAST ASPARAGUS WITH PARMESAN MISTRAL BBQ POTATO CHIPS (At Bar) Entrées GRILLED SALMON WITH YUKON POTATOES & SMOKED BACON, GOLDEN CLAM BUTTER SAUCE GRILLED SALMON WITH A RAGOUT OF LENTILS, SMOKED TOMATOES AND PEARL ONIONS THYME ROASTED COD WITH CRABMEAT & ASPARAGUS RISOTTO, TOMATO WATER SKILLET ROASTED SWORDFISH WITH TRUFFLE WHIPPED POTATOES, ASPARAGUS AND MADEIRA SKILLET ROASTED SWORDFISH WITH SLOW ROASTED ONION AND HARICOT VERTS, SCALLION LEMON BUTTER GRILLED TENDERLOIN OF BEEF WITH HORSERADISH WHIPPED POTATOES, PARSLEY TOAST TOURNEDO OF BEEF WITH SAUCE PERIGOURDINE, ROASTED ASPARAGUS & LEEK MASHED POTATOES SKILLET ROASTED SIRLOIN “AU POIVRE” WITH CREAMED SPINACH, MADEIRA & GREEN PEPPERCORNS ROAST RACK OF LAMB WITH DAUPHINOISE POTATOES AND HARICOT VERT, RED WINE SAUCE MEDALLIONS OF VEAL WITH YUKON GOLD MASH, CHANTERELLES & GREEN PEPPERCORNS MEDALLIONS OF VEAL WITH GORGONZOLA POLENTA, PORT WINE, ONIONS & SAGE ROSEMARY & LEMON ROASTED HEN WITH WARM SPINACH, ONION AND BACON SALAD ROAST DUCKLING WITH A WILD MUSHROOM RISOTTO, CRANBERRY GASTRIQUE FREE RANGE STATLER BREAST OF CHICKEN WITH CONFIT OF THIGH, TRUFFLE WHIPPED POTATO, HERB BROTH For a special finish to your event you may add HANDMADE AUTUMN CHOCOLATE TRUFFLES $4 per person |
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Please note, our menu is based on product availability and may be subject to change. |
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