The Elite Epicurean (4-Course Gourmet Fare)
Haute Cuisine
Artichoke Soup with Quennels of Lobster
Smooth soup of artichoke hearts and garden vegetables topped
with light lobster mousse quennels
Brie and Chive Soufflé
Light soufflé with crisp lollo rosso and mustard cress salad
Filet d’agneau en croute Peregordine
Seared fillet of lamb with mushroom stuffing wrapped in
crumbly pastry and baked until golden brown. Served with
rich truffle and red wine sauce
Pears Florentine
Chilled pears, poached in a cinnamon-and-sherry stock syrup
served with chewy Florentine biscuit and crème Anglaise
Recommended for a minimum of 10 diners
Artichoke Soup with Quennels of Lobster
Smooth soup of artichoke hearts and garden vegetables topped
with light lobster mousse quennels
Brie and Chive Soufflé
Light soufflé with crisp lollo rosso and mustard cress salad
Filet d’agneau en croute Peregordine
Seared fillet of lamb with mushroom stuffing wrapped in
crumbly pastry and baked until golden brown. Served with
rich truffle and red wine sauce
Pears Florentine
Chilled pears, poached in a cinnamon-and-sherry stock syrup
served with chewy Florentine biscuit and crème Anglaise
Recommended for a minimum of 10 diners
* images for illustration only. copyright P McHugh
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