Four Seasons Private Lunch

PRIVATE EVENTS LUNCH SUMMER 2008

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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