RED SALMON CAVIAR “OLADUSHKI”
Homemade mini pancakes topped with premium Red Salmon Caviar
BURRATA AMUSE BOUCHE
Individually plated 2 oz. Burrata served over poached pear slices and finished with grilled crostini
FISH TARTARS
Assortment of sashimi grade Ahi tuna and Alaskan fresh salmon tartars
"GÂTEAU DE CRÊPES SALÉES"
Layered crepes with smoked salmon and cream cheese garnished with Red Caviar accompanied with cold smoked Escolar
TRADITIONAL “OLIVIE” WITH CRAWFISH AND RED CAVIAR
Style salad with Crawfish tail, diced boiled potatoes, quail eggs, carrots, pickles, and peas tossed in homemade mayonnaise, topped with premium Red Caviar
EEL pineapple canape
Fusion recipe of grilled unagi canape with pineapple served on a bed of fine rice Vietnamese vermicelli, drizzled with Japanese eel sauce
POÉLÉ BITES
Lightly seared filet mignon drizzled with truffle oil, shaved Parmesan cheese and capers served with arugula salad, accompanied with toast points
CHARCUTERIE WITH TERRINE DE FOIES DE VOLAILLE
Assortment of sous-vide technique prepared chicken pâté accompanied with Moulard Duck, premium cured meats, decadent cheeses, crackers, grapes, and quince
BELVÉDÈRE SHRIMP SALAD
Coconut shrimp mixed in sweet and sour sauce, served over mixed greens with dried cranberries, pineapple chunks, diced mango, and caramelized almonds tossed with raspberry vinaigrette
KHACHAPURI
A traditional Georgian dish of melted cheese-filled puff pasty
MANGO SALAD WITH CHILI LIME CHICKEN
It’s bursting with juicy, chili lime chicken, sweet mango, oranges, creamy avocado, crunchy bell pepper, cherry tomatoes, and buttery cashews, all doused in sweet and tangy Honey Lime Vinaigrette
