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DINNER MENU XI |
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| 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 |
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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 |
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