DINNER MENU XI


APPETIZER
HOMBARD A L'ABSINTHE
"LOBSTER WITH PERNOD"
BUTTER SAUCE WITH WHITE WINE, CREAM, PARSLEY,
TARRAGON AND CHERVIL SERVED IN A LOBSTER TAIL
FIRST COURSE

SHRIMP, SCALLOPS AND CHORIZO

YUKON GOLD POTATO PUREE
ATOP SAFFRON SAUCE AND TOMATO COULIS
SECOND COURSE
CHILEAN SEA BASS WITH ALASKAN CRABMEAT SOUFFLE
BABY GREEN SALAD WITH CURRANT AND RASPBERRY VINAIGRETTE
THIRD COURSE
OSTRICH TENDERLOIN WITH SAUCE MADEIRA
SAFFRON RICE, HEDGEHOG, ENOKI AND STRAW MUSHROOMS WITH
VELVETY PINOT NOIR GLAZE
FOURTH COURSE
DOUBLE CHOP OF COLORADO LAMB
ROSEMARY, RED WINE AND BALSAMIC REDUCTION
EGGPLANT AND FIG JAM WITH WHITE ASPARAGUS-SHIRAZ SAUCE
DESSERT
CHOCOLATE AIRPLANE FILLED WITH RASPBERRY MOUSSE AND FRESH BERRIES
BREWED COFFEE AND BAILEY'S IRISH CREAM