First Courses

Butternut Squash Ravioli
hand-made ravioli in a wine-sage cream sauce and toasted hazelnuts

Butternut Squash Risotto
with roasted butternut squash, pancetta and Parmigiano-Reggiano

Divoon Dining Marinated Calamari Salad<

“Calamartini”
marinated calamari lightly sauteed with garlic and black olives

Cauliflower and Brie Risotto
topped with toasted almonds

Classic Ceviche
fresh snapper or halibut marinated in lime, chile and red onion

Caviar with Créme Frâiche on Crispy Red Potato
a perfect two-bite amuse-bouche or appetizer

Country Paté
homemade pork and chicken liver paté wrapped in pancetta and
served with toasted croutons, Dijon mustard and cornichons

Eggplant, Tomato and Caramelized Onion Tart
layered in a savory Herbes de Provence pie crust

Divoon Dining - Fresh Corn Cakes with Caviar

Fresh Corn Cakes with Black and Gold Caviar and Creme Fraiche

Gefilte Fish
traditional recipe made with fresh whitefish and pike
served with beet horseradish

Gnocchi alla Romana
fluffy semolina gnocchi rounds baked in butter and Parmigiano-Reggiano

Gruyere Soufflé
savory light first course for four guests

Point Harbor Lobster Salad
chunks of gently poached fresh lobster mixed with sliced green onion and tarragon
lightly dressed with olive oil and lemon

Lobster Macaroni and Cheese
fresh lobster and creamy mascarpone and Fontina cheese

Lobster Risotto
creamy risotto with chunks of fresh lobster

Wine-Steamed Mussels and Chorizo in Saffron-Tomato Broth

Sauteed Sea Scallops
sprinkled with crispy pancetta

Divoon Dining - Waldorf Salad Souffle

Waldorf Salad Soufflé
A Chef Gene original!
blue cheese soufflé with apple and celery julienne
drizzled with buttermilk dressing

Wild Mushroom and Gruyere Tart
puff pastry with caramelized onions, mascarpone,
sauteed mushrooms and melted Gruyere

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