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Jackson Limousines
The menu from "Vincent's on Camelback" includes appetizer, entree, dessert and your choice of wine or champagne.
Dinner
AppetizersTartlets of Asparagus and Wild Mushrooms with Sage
Sautéed Duck Foie Gras on an "Apple Tatin"
Stuffed Cabbage with Duck and Green Peppercorns
Lobster with Leeks, Cucumbers and Lemon Dressing
Tomato and Goat Cheese Tarte
Potato Waffle with Smoked Salmon and Cream of Chives à la Daniel
Shrimp Sautéed with Avocado, Corn and Tomatoes
Soups and Salads
Chilled Cream of Corn with Fresh Mussels "Cappuccino" Style
"Garden Basket" of Fresh Vegetables with Avocado, Olive Oil and Sherry Vinegar Dressing
Prosciutto Ham with Mozzarella and Fresh Melon lightly dressed with Beaumes de Venise Style
Pear Salad with Spicy Pecans, Blue Cheese and Garlic Parmesan Crisps
Belgian Endive, Watercress and Radicchio with Mustard Dressing
Main Course
Sautéed Beef Tenderloin with Burgundy Wine and Pearl Onions
Duck Confit with Green Olive Sauce on a Bed of Sautéed Potatoes
Pork Chop with Sage and Mustard Honey
Sautéed Veal Loin with Black Olives and Asparagus
Roasted Cornish Game Hen with Mild Garlic
Monkfish with Apples and Tomatoes in a Calvados Cream
Sautéed Salmon on a Bed of Smashed Potatoes with Chives
Seafood Medley with Saffron and Lobster Sauce
Grilled Maine Lobster with Orange Sauce
Shrimp with a Mango Coulis
Lunch
AppetizersShrimp Corn Galette with Arugula Salad
Melon Tart with Goat Cheese
Proscuitto Ham Tart with Basil, Tomato and Spinach
Potato Waffle with Smoked Salmon and Cream of Chives à la Daniel
Sweet Onion Tart with Black Olives and Thyme
Soups and Salads
Chilled Cream of Corn with Fresh Mussels "Cappuccino" Style
Pear Salad with Spicy Pecans, Blue Cheese and Garlic Parmesan Crisps
Belgian Endive, Watercress and Radicchio with Mustard Dressing
Main Course
Sautéed Beef Tenderloin with Burgundy Wine and Pearl Onions
Pork Chops with Green Peppercorn Sauce
One–half Roasted Cornish Game Hen with Thyme and Rosemary
Scrambled Eggs with Bell Peppers, Bacon and Chives
Rack of Lamb with Mustard and Garlic
Seafood Medley with Basil Cream
Sautéed Salmon on a Bed of Smashed Potatoes with Chives