PASSED HORS D’OEUVRES
(Prices on Hors D'oeuvres are cost per dozen)
Assorted Crostini -Chef's Selection $12
Smoked Salmon with Dill Cream Cheese, Rye, and Capers   $15.00
Chicken, Brie and Asparagus Stuffed Mushrooms   $14.00
Oriental Spring Rolls with Assorted Sauces   $18.00
Grilled Chicken Satay Skewers with Peanut Sauce   $15.00
Shrimp Wellington with Mushrooms in Puff Pastry   $20.00
Oysters on the Half Shell / Beinville  (quoted)
Smoked Oysters, Scallops or Shrimp   $20.00
Thai Chicken Pizza   $13.00
Boulevard Beer Shrimp with a Tomato-Gin Cocktail Sauce   $16.00
Scallops Wrapped in Bacon   $20.00
Coconut Tempura Shrimp with Horseradish Marmalade   $20.00
Pan-Seared Scallops with a Lemon Thyme Vinaigrette (quoted)
Confit of Cajun Chicken Wings   $12.00
Traditional Caviar Service (quoted)
Artichoke and Red Pepper Biguets in a Creole Aioli  $15.00 

SOUPS
* Veal Consommé with Mushroom Triangoli
Chicken with Flat Dumplings
U.S. Senate White Bean
Tomato-Saffron Carrot Broth

SALADS
* Wild Mustard Greens & Smoked Mussels with a Truffled Borscht Vinaigrette
Spinach, Mushroom, Egg and Tomato with Hot Bacon Dressing
* Avocado and Shrimp with Remoulade Dressing
Braised Greens in Celery Cream
Roma Tomatoes with Buffalo Mozzarella
Traditional Caesar with Parmesan Croutons
Medley of Field Greens
DRESSING
Balsamic Vinaigrette, Gorgonzola, Southwestern Caesar, Sweet Italian, Raspberry Vinaigrette

APPETIZERS
Risotto Noir in Wild Mushroom Essence   $8.00
Smoked Ravioli in Sundried Tomato Broth   $7.00
Assortment of Pate and Chesses   $7.00
Pan-Seared Scallops in Puff Pastry with Saffron Cream   $9.00
Chicken, Asparagus and Brie Stuffed Mushrooms  $9.00
Grilled Portabella Mushrooms in a Balsamic Vinaigrette with Lemon Pepper Linguini   $7.00
Maryland Crab Cakes with a Grapefruit and Goat Cheese Remoulade   $8.00
Grilled Southwestern Prawns with an Ancho Chile Butter Sauce (quoted)
Smoked Salmon Puffs in a Sherry Dill Cream Sauce  $8.00
Roasted Red Pepper Hummus  $7.00
Seared Pepper Salmon Roulade Atop a Fried Corn Salsa with Tasso Aioli  $11.00
Sautee of Fresh Missouri Morels with a Roasted Garlic and Leek Broth (quoted, in season only)
Shrimp and Fresh Missouri Asparagus Tart (quoted)
Blue Point Oysters with Ossetra Caviar and Crème Fraiche (quoted)
Confit of Lobster encased in Saffron Ravioli with a Blood Orange Broth (quoted)
The City's best Tuna Tartare. (quoted)

SORBETS
Cantaloupe and Cinnamon
Tequila, Grapefruit and Lime
Raspberry and Lemon
Mango and Jalepeno Jelly
Pomegranite and Cardamom
Champagne and Three Fruit Coulis
White Peach and Nutmeg
$2 per person

ENTREES
PASTA

Grilled Chicken Breast with Fresh Vegetables and Pasta in a
Vodka, Tomato Cream Sauce  $36

Fettuccini Carbonara - Low Sodium Smoked Bacon, Caramelized Onions,
and Pasta in a Rich Parmesan Cream Sauce   $34

Pasta and Chicken Breast with Fresh Missouri Vegetables  $34

Greek Jumbo Shrimp - Fresh Spinach, Roma Tomatoes, Black Olives, Mushrooms, and Feta Cheese tossed in an Ouzo Glaze with Pasta  $40

Linguini with Italian Sausage, Zesty Tomato Sauce & Parmesan Cheese  $34

Veal Saltimboca:  Proscuitto Ham, Provolone Cheese,
Fresh Sage Glaze Pasta Alfredo  $40

Con Verdue - A Medley of Fresh Oven Roasted Vegetables in a Fresh
Basil Scented Orange Glaze with Pasta   $33

Sea Scallops - Sautéed with Onions, Shitake Mushrooms, Artichoke Hearts
and Fresh Spinach in a Roasted Red Pepper Cream Sauce with Pasta   $40

Housemade Fresh Ravioli* - Assorted Styles and Sauces
Please Inquire (quoted)

*requires 72 hour notice

Southwestern Free Range Hen - Seasoned Then Oven Roasted and
Served with an Ancho Chile Butter Sauce, Pozole and Black Beans   $36

Grilled Muscovy Duck - Served in a Port Wine and Dried Berry Glaze  $40

Grilled Breast of Ring Neck Pheasant -  With a Tarragon, Tomato
Goat Cheese Cream Sauce  $42

Stuffed Semi-Boneless Quail - Stuffed with a Mushroom Duxelle
and Topped with a Rosemary Red Wind Glaze  $38

Roulades:
 "Neptune" - Stuffed with Crab, Shrimp, Fish and
Lappi Cheese.  Topped with a Lobster Mushroom Cream Sauce  $38

“Delmonico" - Stuffed with Proscuitto Ham, Diced Vegetables and
Gouda Cheese with a Mornay Cream Sauce $38

Grilled Breast of Chicken - Pressed with Cracked Black Pepper, Lemon Oil, Fresh Herbs and Garlic then Topped with an Avocado Grapefruit Relish  $36

Stuffed Duck Breast - With a Wild Mushroom
Filling and a Pinot Noir Glaze  $40

MEATS

Grilled Filet of Beef - With a Porcini Mushroom Marsala Wine Glaze  $45

K.C. Strip (Kobe Beef)  13oz. - Grilled Kobe Beef Strip
topped with a Green Peppercorn Cream Glaze  $45

Tenderloin of Beef Roll - Stuffed with Pine nuts, Gorgonzola Cheese, Roasted
Red Bell Peppers and Fresh Spinach in a Jalapeno Walnut Cream Sauce  $45
(For Larger Parties Only)

Double Chop of Pork Loin - Slow Roasted, Carved then Served
with a Mustard Shallot and Thyme Sauce  $40

Loin Chop of Veal - (quoted)

Rack of New Zealand Spring Lamb - Encrusted with Dijon Mustard
and Macadamia Nuts Finished with a Rosemary Red Wine Glaze   $45

Traditional Beef Wellington  $45

Hawaiian Blue Marlin - Encrusted with Coriander Seeds and Green Peppercorns then Pan-Seared and Served with a Grapefruit and Goat Cheese Remoulade $38

Parmesan Encrusted Mediterranean Rock Lobster (quoted)

Atlantic Salmon - Grilled with Cracked Pepper and Honey then Topped
with Spinach, Sundried Tomato and Kalamata Olive Compote  $42

Florentine Dover Sole or Sea Bass - Topped with Red Zinfandel Buerre Blanc Sauce  $42

Giant Sea Scallops - Pan Seared and Caught in a Poll of Saffron
Cream in Puff Pastry  $40

Alaskan Halibut - With a Sweet Shrimp and Tomato Filling
in a Lemon Thyme Cream  $42

Sauté of Locally Grown Vegetables*
Fresh Pastas
Braised Greens
Sauté of Fresh Root Vegetables
Whipped Truffled Potatoes
Catastrophe of Beans
Kansas White of Wild Rice
Creamy Polenta
Sauté o Fresh Missouri Mushrooms*

*INDICATES LIMITED AVAILABILITY

This Menu can be Used as a Guide.
Our Award Winning Chefs are Capable of Creating nearly any meal desired.

CAPACITY - PARTIES OF 8 TO 75