• Menu Gourmand
• Dinner Menu
• Lunch
• Dinner Appetizers
• Soups
• Salads
• Dinner Grand Finale
• Corporate Menu
• Team Building
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| The Vintage Room |
The Vintage Room (with seating for 20 guests) and the Versailles Room (accommodates up to 45) are available for your corporate or personal luncheon or dinner. Both rooms are totally private and are ideal for birthday parties, retirement gatherings or wedding rehearsal dinners. In addition, the entire restaurant is available for larger groups (maximum 165 guests) when we are closed on Mondays.
With advanced notice, the entire restaurant can be made available on one of our days of operation. Contact Susan Maddox (847)506-0222 for availability and menu planning.
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| | Corporate-Private Dinner Party Spring Menu | |
• Asian Greens with Fresh Strawberries, Candied Walnuts, Aged Balsamic Vinaigrette
• Veloute of Asparagus flavored with Thyme
• Gazpacho (Summer Only)
• Lobster Bisque (+2)
• Warm Porcini & Sun Dried Tomato Galette with Fava Beans, Roasted Peppers, Peppercress,
Papillion Roquefort Cheese, White Truffle Oil
• "Spring Roll" of Maine Lobster, Mango, Japanese Cucumber, Carrot Angel Hair Pasta &
Mesclun Greens with Passion Fruit Fennel Vinaigrette (+4)
• Crispy French Phyllo of Oven Roasted Shallots, Garlic, Red Pepper, Green Asparagus,
Boursin Cheese, Red Pepper/Thyme Coulis
(Select one or two) |
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• Potato Crusted Hailbut, "Oriental Style" Cabbage, Plum Tomato and Fennel Broth
• Sauteed Breast of Chicken with Spinach, Brie, and Sun Dried Tomatoes, Portobello Sauce
• Sautéed Norwegian Salmon with Cider Sauce and Apples (+2)
• Grilled Tenderloin of Beef, Pinot Noir/Shallot Reduction (+$3)
• Roasted Rack of Lamb, Rosemary Essence (+$3)
• Sautéed Cilantro & Peanut Encased Loin of Veal, Calvados Cream (+$3)
• Asian Spiced Muscovy Duck, Breast and Confit, Orange/Cognac Essence
(Select two) |
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| Grand Finale: |
| • Trilogy of Desserts: Bittersweet & Espresso Gateau, Crème Brulée,
Strawberry Rhubarb Ice Cream
• Coconut Tulipe Cookie with Raspberry Sorbet, Fresh Berries and Caramel Sauce
• Crème Brulée Flavored with Tahitian Vanilla
• Warm Ambrosia with Almond Praline Ice Cream
• Michael’s Chocolate Symphony (+$3)
• Napoleon of Crispy Almond Tuille Cookies & Passion Fruit Crème with Fresh Fruit
(Select one) |
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Three Courses: $42
Four Courses: $46
*** All beverages are not included ***
A Four Course Package Option is Available for $70 per Person - Please Inquire
Optional: Canapés are available for $5.50 per person.
A pre-tax gratuity of 20% or a $125.00 (whichever is greater) per server
will be added to your check |
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| | Corporate-Private Luncheon Party Spring Menu | |
• Asian Field Greens with Fresh Strawberries, Candied Walnuts, Aged Balsamic Vinaigrette
• “Classic” Caesar Salad with Parmesan Crisp
• Mixed Seasonal Greens with Honey Tarragon Vinaigrette
• Velouté of Spring Asparagus Flavored with Thyme
• Gazpacho (Summer Only)
• Crispy French Phyllo of Oven Roasted Shallots, Garlic, Red Pepper, Green Asparagus, Boursin Cheese, Red Bell Pepper/Thyme Coulis
• "Spring Roll" of Maine Lobster, Mango, Japanese Cucumber, Carrot Angel Hair, & Mesclun Field Greens with Passion Fruit Fennel Vinaigrette (+4)
(Select One or Two)
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• Sautéed Norwegian Salmon, Homemade Fettuccine, Cider Sauce
• Oven Roasted Breast of Chicken with Spinach, Brie, & Sun Dried Tomatoes, Portobello Sauce
• Potato Crusted Halibut, "Oriental Style" Cabbage, Plum Tomato & Fennel Broth
• Seared Tenderloin of Beef , Red Onion Marmalade, Pinot Noir Reduction
• Nut Crusted Pork Tenderloin, Dijon Mustard Spaetzle, Brandied Peach Compote
• Sautéed Golden Tilapia, Angel Hair Pasta, Cucumber Dill Sauce
(Select Two)
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| Grand Finale: |
• Symphony of Desserts: Bittersweet & Espresso Gateau, Crème Brulée, Strawberry Rhubarb
Ice Cream
• Coconut Tulipe Cookie with Raspberry Sorbet, Fresh Berries and Caramel Sauce
• Crème Brulée Flavored with Tahitian Vanilla
• Warm Ambrosia with Almond Praline Ice Cream
• Napoleon of Crispy Almond Tuille Cookies & Passion Fruit Crème with Fresh Fruit
(Select One)
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Three Courses: Soup or Salad, Entrée, Dessert - $24
Three Courses: Appetizer, Entrée, Dessert - $27
Four Courses: Appetizer, Soup or Salad, Entrée, Dessert - $32
Optional: Canapés are available for $4.50 per person
*** All beverages are not included *** |
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| A pre-tax gratuity of 20% or $100 per server
(whichever is greater) will be added to your check. |
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