Summer Menu

Friday, May 31, 2002, 7:00 pm

Canapés

Wonton Canapés

With Roasted Red Pepper, Cucumber, Feta, and Dill

Aperitif Soups

Clockwise, from Top:

Cream of Corn with Bourbon

Asparagus Water with Vodka

Lobster Bisque with Cognac

Fruits de Mer

Glidden Point Oysters on the Half Shell

First Course

Summer Vegetable Tart

With Asparagus Tips, Blanched Grape Tomatoes, and Roast Corn Purée

Dressed with Basil Oil

Salad

Summer Caesar

With Home-Cured Citrus Gravlax, Cayenne Croutons, and Absolut Mandarin Dressing

Entrée

Pan-Roasted Halibut

With Saffron Risotto, Fresh Fava Beans, and Demiglace

Dessert

Floral Sorbets

Clockwise, From Upper Right:

Lavender-Honey Sorbet

Rose-Cardamom Sorbet

Orange Blossom and Ginger Sorbet