Mother's Day Lunch Menu Mother's Day Children's Menu

Mother’s Day Dinner 2010

please select one item per course

First Course

Vincent’s Ravioli la Florentine
ravioli filled with a mixture of spinach, pine nuts, shallots, mozzarella, feta
and parmesan cheese, served in a nutmeg béchamel
Shrimp Cocktail
poached, chilled prawns, served with a horseradish cocktail sauce
Vincent’s Crab Cake
prepared with New England crabmeat, sautéed in extra-virgin olive oil and served in a sherry-cream sauce prepared with fresh herbs, lemon, sun-dried tomatoes and capers

Second Course

Roasted Red Bell Pepper Soup with Parmesan Cheese Straws
Romaine Wedge with Blue Cheese Dressing and Bacon Croutons
cold, crisp romaine hearts and poached asparagus spears,
topped with blue cheese dressing and croutons
Spring Salad
salad of organic baby greens, blood orange sections, strawberries and
toasted macadamia nuts, tossed in a orange blossom vinaigrette and
served with a slice of St. Agur blue cheese

Third Course

Slow Roasted Angus Prime Rib with Bordelaise Sauce
bone-out Angus Prime Rib slow roasted, served with served potato gratin and a medley of seasonal vegetables
Chicken Cordon Bleu
Jadori chicken breast stuffed with ham and Swiss cheese and pan roasted, topped with a mushroom-Madeira wine sauce, served potato gratin and a medley of seasonal vegetables
Salmon Wellington
Scottish salmon filets layered with a savory mixture of spinach, shitake mushrooms, braised fennel and leeks, wrapped with pastry and baked to perfection, finished with a dill-champagne beurre blanc, served with seasonal vegetables

Fourth Course

Pavlova with Berry Potpourri
a meringue shell filled with Chantilly cream and topped with a medley of mixed berries
Pithiviers
frangipane enclosed in puff pastry, served warm over crème anglaise
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served with vanilla ice cream
46.

per guest
Seating is limited.
Please call the restaurant for reservations.