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    Four Seasons Private Lunch

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    eatlocalmenus
    This document provides the menu for a private lunch event at The Four Seasons Restaurant in summer 2008. The appetizer section lists 14 small plate options including tiraditos of seafood, smoked salmon, beef tartare with caviar, prosciutto and figs, carpaccio of bison, lobster ravioli, langoustines, grilled octopus, quail with foie gras and various soups and salads. The main courses section lists 12 options including dishes of prawns, halibut, black bass, crab cakes, sole, bison filet, lamb and pasta. The dessert section provides 10 options such as berry pudding, peach cobbler, lyche

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    Four Seasons Private Lunch

    Uploaded by

    eatlocalmenus
    25 views1 page
    This document provides the menu for a private lunch event at The Four Seasons Restaurant in summer 2008. The appetizer section lists 14 small plate options including tiraditos of seafood, smoked salmon, beef tartare with caviar, prosciutto and figs, carpaccio of bison, lobster ravioli, langoustines, grilled octopus, quail with foie gras and various soups and salads. The main courses section lists 12 options including dishes of prawns, halibut, black bass, crab cakes, sole, bison filet, lamb and pasta. The dessert section provides 10 options such as berry pudding, peach cobbler, lyche

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    four seasons private Lunch

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    This document provides the menu for a private lunch event at The Four Seasons Restaurant in summer 2008. The appetizer section lists 14 small plate options including tiraditos of seafood, smoked salmon, beef tartare with caviar, prosciutto and figs, carpaccio of bison, lobster ravioli, langoustines, grilled octopus, quail with foie gras and various soups and salads. The main courses section lists 12 options including dishes of prawns, halibut, black bass, crab cakes, sole, bison filet, lamb and pasta. The dessert section provides 10 options such as berry pudding, peach cobbler, lyche

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    25 views1 page

    Four Seasons Private Lunch

    Uploaded by

    eatlocalmenus
    This document provides the menu for a private lunch event at The Four Seasons Restaurant in summer 2008. The appetizer section lists 14 small plate options including tiraditos of seafood, smoked salmon, beef tartare with caviar, prosciutto and figs, carpaccio of bison, lobster ravioli, langoustines, grilled octopus, quail with foie gras and various soups and salads. The main courses section lists 12 options including dishes of prawns, halibut, black bass, crab cakes, sole, bison filet, lamb and pasta. The dessert section provides 10 options such as berry pudding, peach cobbler, lyche

    Copyright:

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    of 1

    PRIVATE EVENTS

    LUNCH
    SUMMER 2008
    THE FOUR SEASONS
    R E S T A U R A N T

    APPETIZERS
    A Tasting of Hamachi, Bonito and Bass TIRADITOS
    Scottish SMOKED SALMON
    Four Seasons BEEF TARTARE, Osetra Caviar
    Parma PROSCIUTTO, Summer Figs, Vincotto
    Bison CARPACCIO, Satur Farms Mache, Summer Truffles
    Maine Lobster RAVIOLI, Chanterelles, Fava Beans
    LANGOUSTINES, Lemongrass Broth, Wasabi Caviar
    Grilled OCTOPUS, Calypso Beans, Baby Chard, Spicy Tomato Fondue
    Honey and Aleppo Peppered QUAIL, Plum Compote, Foie Gras
    Tomato CONSOMMÉ, Orzo Pasta, Basil
    Spicy CONCH CHOWDER, Chayote, Okra
    Chilled Curry CORN BISQUE, Yogurt, Crabmeat Salad
    Roasted BEETS, Orange, Honey, Fromage Frais, Toasted Hazelnuts
    Heirloom TOMATO and PEACHES, Wild Arugula
    SUCRINE SALAD, Corn Relish, Summer Cucumber
    Classic CAESAR SALAD

    MAIN COURSES
    TIGER PRAWNS, Crabmeat, Lemon-Chive Sauce
    Hazelnut-Crusted HALIBUT, Porcini Mushrooms, Asparagus
    BLACK BASS, Corn, Chanterelles, Baby Spinach, Risotto
    Maryland CRABMEAT CAKES, Mustard Sauce
    Filet of DOVER SOLE, Lemon-Parsley Sauce
    CAVATELLI, Porcini Mushrooms, Roasted Green Garlic 
    FILET of BISON, Foie Gras, Perigord Truffle Sauce
    TENDERLOIN of LAMB, Baby Artichokes, Pepper Stew, Mint Sauce

    DESSERTS
    Summer BERRY PUDDING
    PEACH COBBLER, Amaretto
    Lychee and Rose Petal PARFAIT
    Fromage Blanc TARTE, Cherries and Almonds
    Hazelnut-Chocolate TURONA CRUNCH
    CHOCOLATE VELVET
    Our SORBETS and ICE CREAMS
    Our Selection of ARTISANAL CHEESES
    Raspberry, Grand Marnier or Chocolate SOUFFLÉ

     Vegan

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