Haute Touch will guide you through your personalized menu
and provide wine pairing suggestions to provide you and your guests with a perfectly orchestrated dinning experience in the comfort of your own home.
Interactive dinners with culinary instruction
are also available. Open your kitchen to your guests,
allowing them to experience the evening’s creations
Here are a few menu suggestions from the chef.
Many other items are available.
. . .
Appetizers
Wild mushroom ravioli with julienne asparagus in a tomato beurre blanc
Seared Hudson Valley foie gras over a tarragon plum compote
drizzled with aged balsamic reduction
Corn blini with Scottish smoked salmon served with
Sevruga caviar, quail egg and sour cream
Lobster ravioli in a fennel crustacean broth
topped with a chervil tarragon salad
Coriander spiced shrimp over
saffron risotto in smoked tomato emulsion
Soups
Butternut squash soup garnished with caramelized pearl onions,
chanterelle mushrooms and honey glazed duck breast
Potato and leek soup with Alaskan prawns,
asparagus and white truffle Oil
Salads
Hearts of palm with Romaine lettuce, Roquefort cheese,
walnuts and pears in Champagne vinaigrette
Arrugula with roasted shallots, crispy pancetta ham, preserved
tomatoes and pine nuts, with tarragon vinaigrette
Spinach salad with duck confit and caramelized Bermuda onions, in
warm bacon vinaigrette
Classic Caesar salad with herbed garlic croutons and
shaved Parmigiano-Reggiano cheese
Pan seared sweet breads and wild mushrooms topped with
frisse salad in warm hazelnut pan reduction
Entrees
Rosemary roasted rack of lamb over French lentils and
cave aged blue cheese with a crispy potato galette
Saddle of venison over parsnip potato puree and roasted carrots with
beet and blackberry reduction
Tuscan grilled filet of beef with chipolini onions and
Yukon Gold mashed potatoes in fresh thyme pan reduction
Roasted chicken with asparagus and wild mushroom in garlic sage sauce
Roasted Duck breast and bacon braised cabbage in natural pan jus
Pan roasted lobster with celery root and truffle raviolis
in cognac crustacean sauce
Pan seared Eastern Shore soft shell crabs
over spicy Asian cucumber salad
Oven roasted halibut with potato gnocchi and
baby vegetables with black truffle beurre blanc
Seared Red snapper with fresh artichokes and
saffron risotto in fennel crustacean broth
Teriyaki Salmon with baby bok choy with
carrot ginger emulsion over Jasmine rice
Pan seared skate wing with lime pickle infused spinach and Vidalia
onion compote in tomato beurre noisette
Desserts
Grand Marnier crème Brule
Apple crepes with warm caramel sauce and nutmeg ice cream
