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
“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
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
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