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Chanticleer Prix Fixe Dinner

VIVA! & Gala Chanticleer Prix Fixe Menu with Wine Pairing
Wednesday, January 30, 2013. 7:00 p.m. seating

 

HORS D’OEUVRES

  • chicken liver pâté with port glazed dried cherry on toast
  • smoked trout, sieved egg salad, pickled onion & dill crème fraîche on brioche
  • sautéed olive with fennel, orange & thyme on lucky penny goat cheese toast

SALAD

  • roasted beet with watercress, frisée, Roquefort & mustard vinaigrette

FIRST COURSE

  • arctic char with black lentil brunoise, swiss chard, shallot, sauce soubise & mushroom jus

SECOND COURSE

  • olive oil & rosemary rubbed beef tenderloin with potato-horseradish gratin, spinach purée, & sauce bordelaise

DESSERT

  • assorted french macaroons
  • vanilla mousse shot with citrus marmalade & toasted meringue
  • petits fours
  • lemon bars with blackberries & fresh whipped cream

–95–
excludes gratuity

 


 

VIVA! & Gala Chanticleer Café Offerings
cash bar with specialty baroque beverage

SOUP & SALAD

  • cured meats & pâté with select cheeses, fruit, nuts, croustade, olives, mustard & cornichons
    –11–
  • Smoked fish platter with horseradish & mustards sauces, pickled vegetables & assorted breads
    –12–
  • local mushroom & farro soup with assorted toppings
    –6–
  • braised tuna nicoise salad with french beans, olives, baby potatoes, tomatoes, fennel, chopped egg, pickled onion, aioli & lemon vinaigrette
    –14–

HEARTH

  • braised shortribs, stuffed cabbage, glazed carrots & pearl onion-mushroom jus
    –18–
  • herb crusted tilapia with almond-rice pilaf, brussels sprouts & dijon-onion cream sauce
    –17–

DESSERT

  • assorted miniature pastries
    –8–
  • fresh fruit parfait
    –5–