some sample multi course tasting menus in a variety of styles

1. MENU i:
Hors d’Ouevres
Latke with Smoked Whitefish Salad and Caviar
Baby Artichokes with Haroset
Tsimmes Terrine
Amusement
Mina of Spinach, Potatoes and Pinenuts
Soup
Chicken Consommé with Mini Matzah Dumplings and Chervil
Fish
Baby Mizuna, Roasted Beets, and Pickled Salmon with Horseradish Dressing
Intermezzo
Rose Water and Lemon Ice
Entrée
Tagine of Lamb with Minted Lamb Jus
Dessert
Orange Blossom Pots de Crème with a Wafer of Chocolate Lace
MENU ii:
Hors d’Ouvres
Chevre on Ficelle with Tomato Confit
Grilled Shrimp with Mango and Lime
Graved Salmon Trout on a Fresh Pea Blini with Salmon Caviar
Amusement
Medallion of Lobster with Endive, Tarragon and Nasturtiums
Soup
Vichysoise of Spring Peas with Mint and Smoked Trout
Fish
Grilled Red Snapper with Tamarind Glaze on Jicama Slaw with Lime Vinaigrette
Intermezzo
Tomato Granite
Entree
Grilled Tenderloin of Beef with Foie Gras, Parsnip Puree, Wilted Baby Spinach Leaves and a Banyuls
Reduction
Dessert
Caramel Ice Cream with Fresh Fruits Macerated in Beaume de Venise

2. MENU iii:
Hors d’Ouevres
Sea Scallops on Grilled Tomatillo with Cilantro and Mango Salsa
Smoked Salmon on Potato Latke with California Estate Osetra Caviar Crème Frâiche
Tender Asparagus with Prosciutto
Amusement
Barquette of Young Zucchini with Ratatouille and Saffron Vinaigrette
Salad
Grilled Shrimp on Baby Arugula with Shaved Fennel and Roasted Beet Vinaigrette
Fish
Roasted Cod Crusted with Tapenade, Potato Puree with Artichokes, red wine and Olive Reduction
Intermezzo
Lemongrass Sorbet with Candied Lemon Peel
Entrée
Slow Roasted Breast of Duck with Citrus, Walnut, Endive, and Duck Confit Salad and Pommes Anna
Dessert
Wild Blueberry Crepes
MENU iv:
Hors d’Ouevres
Tuna Tartare with Black Sesame and Ginger on Daikon
Crab Wontons with Hot Mustard
Citrus Stewed Chicken with Ponzu Sauce on a Rice Cracker
Amusement
Duo of Lamb Tenderloin
Salad
Spicy Green Papaya Salad with a Garden Roll of Shrimp, Mint, and Cellophane Noodles with Peanut Sauce
Fish
Crispy Whole Rockfish with Black Bean Sauce and Steamed Chinese Broccoli
Intermetzzo
Green Tea Ice
Entree
Vietnamese Pho Noodle Soup with Carpaccio of Beef Tenderloin and Braised Beef Brisket
Dessert
Black Sticky Rice with Coconut and Mango