Private Candlelight Dinner

               An exclusive highlight served with advance reservations

 

In our perpetual search of olde flavors and sensations, we promise you an evening of pampering in a unique ambiance of elegance and intimacy.

Choose from 4 indoor and 2 outdoors venues, all of which ensure your privacy.

Greenhouse Room: Loggia seating with garden view.

Turquoise Room: Elegant setting for the formal event.

East Porch: Airy, open and colorful all-weather setting (in season or on demand)

Grand Living Room: Holidays setting in front of the marble fireplace (in season)

Pan Fountain Patio: Dine under the old maple tree and nestled between greenery.

Mediterranean Courtyard: Southern European scenery under an iron gazebo

For groups of eight and above, the dinner may be preceded with a social hour gathering on one venue with appetizer(s) followed by formal seating on another. The soup course may then be omitted.

5 - Course Candlelight Dinner Menu

 

Appetizers:

* Zucchini and Dill Patty with Scallions topped with Smoked Salmon Mousse

* Savory Phyllo Cigars Stuffed with Beef, Currants and Pine Nuts, a Turkish Specialty)

* Cumin and Rice Lamb Rissoles topped with Pomegranate Glaze

* Savory Crepe Stuffed with Fine Vegetables and Hazelnuts

* Vegetarian Antipasto Plate: (Colorful Medley of Grilled, Roasted and Marinated Vegetables with a Garlic-Tomato Sauce) (Prepared for minimum 2 guests)

* Bell Pepper Stuffed with Crabmeat and Shrimps, Citrus Sauce (Prepared for minimum 2 guests)

 

Soups:

* Fresh Tomato and Basil Soup, a Classic

* Traditional Vegetable Soup with Pistou (a French Specialty)

* Potato, Leek and Cheddar Soup

* Chick Pea, Spinach and Tahini Soup

* Chive & Cucumber Vichyssoise (Seasonal)

* Gazpacho with Avocado & Cilantro (Seasonal)

* French Onion Soup (Prepared for minimum 2 guests)

 

Salads:

* Baby Reds and Greens Salad (House Specialty Dressing with Aged Balsamic Glaze, Roasted Walnuts and Dried Cherries)

* Caesars Salad Classic (optional Anchovies)

* Spinach & Wilted Red Cabbage Salad (Topped with Roasted Pine Nuts, Dried Cranberries and Gorgonzola Cheese)

* Salad Niçoise (Baby Romaine Lettuce, Red Onions, Tomatoes,Feta Cheese, Black Olives in Basil & Garlic Vinaigrette)

* French Bistro Salad (Baby Lettuces, Braised Fingerling Potatoes, Proscuitto Ham, Granny Smith Apples, Walnuts and Goat Cheese) (Prepared for minimum 2 guests)

 

Entrees:

* Grouper Fricassée Presented Inside a Vol au Vent (Topped with a Blanquette Sauce of Mushrooms, Leeks and Capers Reduced with Vermouth)

* Pork Tenderloins (Served with a Normandy Sauce of Apples in Calvados Reduction, Baby Peas and Carrots)

* Baked Portobello Mushroom with Red Onions, Peppers, and Gorgonzola Cheese

* Beef Bourguignon with Parsley Potatoes (Prepared for minimum 2 guests)

* Shrimp a la Mélange (Braised Fine Vegetables in Tomato, Garlic and Oregano, all Baked in a Clay Pot) (Prepared for minimum 2 guests)

* Chicken Shish Kebab (Served in a Traditional Cupper Dish with Antique Skewers on Pita with Peppers, Sumak Spiced Onions, and Garlic-Tomato Sauce) (Prepared for minimum 2 guests)

 

Desserts:

* Vanilla Crème Brulée, a Classic

* Strawberry Torte with Fresh Berries

* Toblerone - Hazelnut Cassata (Italian Semi-Frozen Chocolate Cake)

* Stuffed Asian Pear a la Mode (Baked in a Puff Pastry Pocket and Served with Vanilla Ice Cream) (Prepared for minimum 2 guests)

* Grand Marnier Dark and White Chocolate Trifle (Prepared for minimum 2 guests)

* Rote Grütze-Raspberry and Blueberry Delight (Traditional Dessert from Baltic Lands Served with Heavy Cream) (Prepared for minimum 2 guests)

 

Prix Fixe: $65 per person plus 6.75% tax and 20% service. Served with antique china, fine linens and crystal ware. Couples or separate parties of two's make the same choice item(s) from each course in the menu, PLEASE. If separate appetizers or soups or entrees or desserts are chosen, a $5 charge will be added for each change. Strong European coffee, Turkish coffee, fine teas and soft drinks are included. $2 extra for coffee with Chambord or Dark Sambuca. BYOB with $5/bottle for corking fee.

Advance reservations only.