3 courses
Caitline’s Modern French Menu
Appetizers
- Comte cheese souffle mixed greens, apple and fennel salad
- Endive local beets and goat cheese salad, hazelnut and sesame granola
- Gravlax cured salmon herbed whipped cream cheese, fish roe and buckwheat tuile
- Mushroom soup with black truffle sauteed wild mushrooms, Parmesan cheese and croutons
Main
- Ciopinno – seafood and fish tomato stew served with local sieglinde potato and garlic and paprika bread
- Butternut squash risotto shaved Parmesan, crispy onions and orange zest
- Roasted duck breast creamy polenta, roasted local beets and cherry duck jus
- Pan seared scallops celery root puree, bock choy and bisque sauce
Dessert
- Coconut panna cotta mango coulis, fresh pineapple and coconut crisp
- Chocolate souffle cocoa nibs and vanilla bean ice cream
- Pistachio crème brulee variation of citrus fruits
Your chef will adjust any course for allergies, the season or your guests' tastes.