Love Is In The Air

February 10, 2007
The Argyle

Hors d’Oeuvres

King Crab and Halibut Terrine Canapé on Savory Lemon Aioli

Quail Egg and Caviar Filled Bouchee

Macadamia Crusted Frog Legs with Tangerine-Horseradish Sauce

Country Pâté Canapé

Smoked Salmon Canapé

Appetizer

Butter Poached Lobster Ravioli

With Chanterelle Mushroom Ragout and Celeriac Purée

Salad

Mixed Greens with Grilled Poach Pear, Stilton Bleu Cheese,
Candied Pistachios, Garnished with Belgian Endive
and Champagne Honey Vinaigrette Dressing

Main Entrée

Lightly Peppered Cervena Deer with Lingonberry Sauce

Quail Stuffed with Truffle Risotto with Wild Mushroom Demi-Glacé

Sauteed Spinach  Garnished with Tomato Concassé

Dessert
Chocolate Mousse Torte

Spun Sugar Basket filled with Red Raspberries

and an Almond Tuille Cup filled with Peppermint Ice Cream

All courses will be accompanied by wines selected by your officers to enhance this magnificent menu.