Private Dining Menu
Passed Hors d’Oeuvres
MISTRAL THIN CRUST PIZZAS: ASSORTED TOMATO, MOZZARELLA & OREGANO BEEF TENDERLOIN, MASHED POTATO & TRUFFLE OIL CHEF’S SELECTION
CRISPY WONTONS WITH TUNA TARTARE, SOY & GINGER
MAINE CRABCAKES WITH SPICY CHIPOTLE AÏOLI
GRILLED SALMON SATE, DIJON MUSTARD GLAZE
CRISPY BEEF AND FOIE RAVIOLI, MADEIRA AND TRUFFLE
LOBSTER AND BEET RISOTTO CAKES WITH CRÈME FRAÎCHE
CARPACCIO OF BEEF WITH SHALLOT, MUSTARD & ARUGULA
SEARED FOIE GRAS TOASTS WITH WHITE TRUFFLE OIL
FINGERLING POTATO WITH SMOKED SALMON & CAVIAR
Passed Soups
BUTTERNUT SQUASH BISQUE WITH CRÈME FRAICHE (VEGETARIAN)
CELERY ROOT & BLACK TRUFFLE (VEGETARIAN)
LOBSTER BISQUE WITH COGNAC
Appetizers
MISTRAL CAESAR SALAD
GARDEN GREENS, TINY TOMATOES & CABERNET VINAIGRETTE
LAMBS LETTUCE SALAD WITH SOFT GOATS CHEESE, APPLE CIDER VINAIGRETTE
PORTABELLO MUSHROOM CARPACCIO WITH PEPPERS AGRODOLCE & PARMESAN
TARTARE OF SUSHI GRADE TUNA WITH CRISPY WONTONS, GINGER & SOY
SMOKED SALMON RILLETTE WITH CAPERS AND BRIOCHE, CRÈME FRAICHE
WILD MUSHROOM RISOTTO WITH CHIVE & PARMESAN
CONFIT OF DUCK & WILD MUSHROOM RISOTTO WITH SHAVED REGGIANO & WHITE TRUFFLE OIL
MAINE LOBSTER BISQUE WITH COGNAC AND FLEURON
NATIVE CLAM CHOWDER WITH PANCETTA AND SCALLIONS
CONFIT OF DUCK WITH MIREPOIX, SMOKED TOMATOES & LENTILS
MAINE CRABCAKE WITH SAUCE REMOULADE & WATERCRESS, BELL PEPPER & SAFFRON VINAIGRETTE
Desserts
MOSCATO POACHED PEAR WITH WARM GINGERBREAD AND MASCARPONE
WARM SEASONAL FRUIT TART WITH VANILLA ICE CREAM
BITTERSWEET CHOCOLATE MOUSSE WITH CARAMEL CHANTILLY CREAM
DESSERT TRIO: MINI CHOCOLATE POT DU CRÈME, MINI CRÈME BRULEE, MIXED BERRIES WITH CHAMPAGNE SABAYON
Vegetarian Hors d’Oeuvres
GORGONZOLA BRUSCHETTA WITH WHITE TRUFFLE OIL & ARUGULA
SEMOLINA TOASTS WITH BAKED BRIE & SPICED PECANS
LEMON PARMESAN ARANCINI WITH SPICY TOMATO COULIS
WILD MUSHROOM RISOTTO CAKES WITH ROASTED GARLIC AIOLI
PORTOBELLO MUSHROOM TOASTS
ENDIVE WITH GOATS CHEESE & BEETS, EVOO
BRUSCHETTA WITH ROASTED PEPPERS AND CHICK PEA PUREE
CRISPY TRUFFLED MASHED POTATO RAVIOLI
BRUSCHETTA OF ROAST ASPARAGUS WITH PARMESAN
MISTRAL BBQ POTATO CHIPS (AT BAR)
Entrée
GRILLED SALMON WITH YUKON POTATOES & SMOKED BACON, GOLDEN CLAM BUTTER SAUCE
GRILLED SALMON WITH A RAGOUT OF LENTILS, SMOKED TOMATOES AND PEARL ONIONS
THYME ROASTED COD WITH CRABMEAT & ASPARAGUS RISOTTO, TOMATO WATER
SKILLET ROASTED SWORDFISH WITH TRUFFLE WHIPPED POTATOES, ASPARAGUS AND MADEIRA
SKILLET ROASTED SWORDFISH WITH SLOW ROASTED ONION AND HARICOT VERTS, SCALLION LEMON BUTTER
GRILLED TENDERLOIN OF BEEF WITH HORSERADISH WHIPPED POTATOES, PARSLEY TOAST
TOURNEDO OF BEEF WITH SAUCE PERIGOURDINE, ROASTED ASPARAGUS & LEEK MASHED POTATOES
SKILLET ROASTED SIRLOIN “AU POIVRE” WITH CREAMED SPINACH, MADEIRA & GREEN PEPPERCORNS
ROAST RACK OF LAMB WITH DAUPHINOISE POTATOES AND HARICOT VERT, RED WINE SAUCE
MEDALLIONS OF VEAL WITH YUKON GOLD MASH, CHANTERELLES & GREEN PEPPERCORNS
MEDALLIONS OF VEAL WITH GORGONZOLA POLENTA, PORT WINE, ONIONS & SAGE
ROSEMARY & LEMON ROASTED HEN WITH WARM SPINACH, ONION AND BACON SALAD
ROAST DUCKLING WITH A WILD MUSHROOM RISOTTO, CRANBERRY GASTRIQUE
FREE RANGE STATLER BREAST OF CHICKEN WITH CONFIT OF THIGH, TRUFFLE WHIPPED POTATO, HERB BROTH
For a special finish to your event you may add HANDMADE AUTUMN CHOCOLATE TRUFFLES $4 per person
Please note, our menu is based on product availability and may be subject to change.