Private Candlelight Dinner Menu

Mélange
Private Dining
Appetizers:
Eggplants Fried with Olive Oil with Tomato, Garlic and
Parsley Sauce, a Summer Dish (room temperature)
Savory Poppy Seed Crepe with Fine Vegetables and
Roasted Hazelnuts,
Lentil and Sweet Potato Samosa,
Sweet Pepper Stuffed with Shrimps and Dried Cherries,
Zucchini and Dill Patty with Smoked Salmon Mousse.
Soups:
Tomato Gazpacho,
Curried Salmon and Shrimp,
Chive and Cucumber Vichyssoise,
Butternut Squash and Roasted Red Pepper,
Chick Pea, Spinach and Tahini.

Salads: (served with house specialty vinaigrette of
unfiltered virgin olive oil, aged pomegranate
balsamico, herbs and with artisan bread
Baby Greens and Reds with Roasted Walnuts, Dried
Cherries and Fresh Berries,
Salade Niçoise with Baby Romaine,
Spinach and Wilted Red Cabbage with Pine Nuts,
Currants and Gorgonzola Cheese,
Finely Chopped Kale with Scallions, Dried, unsulfured
Apricots, Roasted Hazelnuts and Shaved Parmesan
Cheese,
Fresh Tomato and Dill with Cucumbers, Sweet Peppers,
Black Olives and Feta Cheese
Entrées:
Basque Style Grilled Tuna with Braised Saffron
Vegetables,
Beef Bourguignon over Parsley Potatoes,
Shish Kebab of Chicken and Eggplants over Cous Cous,
Shrimps à la Mélange: Braised Vegetables in Tomato,
Garlic and Oregano Sauce, all Baked in Clay,
8-Ball Zucchini Stuffed with Preserved Tomatoes,
Onions, Peppers and Italian Seasonings

Desserts:
Chocolate and Hazelnut Mosaic with Warm Raspberry
Sauce,
Lavender Crème Brûlée,
Strawberry Cream Short Cake with Fresh Berries,
Lemon Zest and White Chocolate Torte,
Rote Grütze: Puréed Delight of Raspberries, a
Traditional Dessert from Baltic Lands Served with
Cream,
Prix Fixe: $100 per person, all-inclusive
Couples or separate parties of two's: Please make the same
choices from each course in the menu. Vegetarian
variations of the dishes may be available.
Strong European coffee, dark Sambuca-flavored coffee,
Espresso, Turkish coffee, fine teas, soft drinks and afterdinner
European Distillates are included. BYOW for a $6
corking fee.

Additional Items (for Groups of 4 and above):
Appetizer:
Eastern Mediterranean Mezze Platter with Eggplant
Salad, October Beans in Olive Oil, Muhammara
(Roasted Red Pepper and Walnut and Parsley Paste),
Lale’s Humus, Orange Beet Purée with Citrus and
Borek (Savory Phyllo Cigars Stuffed with Spinach
and Almonds) complete with a Shot of Anise Brandy
Entrées:
Lamb Kebab: Traditional Turkish Style and Served in
Authentic Copper Trays and Vintage Skewers, with
Vegetables, Sumak Spice, Olive Oil Glazed Pitas and
Rice,
Puten Schnitzel: German Style, Hand Pounded
Turkey Cutlets Topped with a Jäger Sauce of Peas,
Carrots, and Mushrooms over Spaetzle,
Dessert:
Pistachio Ice Cream with Roasted Pistachio Paste and
Dark Chocolate Sauce, a Specialty for Pistachio
Lovers