WEDDING MENU SELECTIONS
These menus are written to complement. Please select only one menu.
2 COURSE MENUS:
2 course menu 1:
Chilled potato and leek soup with a roasted bell pepper chantilly
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Grilled Yellowfin Tuna Niscoise salad with garden lettuce, French green beans, boiled egg, and marinated onion with a tarragon-mustard vinaigrette
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2 course menu 2:
Maine Pekytoe crab in lettuce cups with mango, peanuts, Asian herb and pepper salad, sweet and spicy pickled daikon, and a chili vinaigrette
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Apple wood smoked duck breast with roasted plum tomato coulis, warm spinach salad with sweet and spicy walnuts, a tuille filled with wild wild mushrooms and herbs, and an enriched duck stock
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3 COURSE MENUS:
3 course menu 1:
Roasted pumpkin soup with lobster profiteroles, creme fraiche and roasted pepitas
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Arrows garden salad with field greens, herbs, flowers, champagne vinaigrette and mustard butter croutons
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Herb roasted Poussin with roasted root vegetables, potato & yam gratin, and a rich herb stock sauce
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3 course menu 2 (an additional $20.00):
A quatro of Maine lobster; risotto with truffle oil, basil oil and lobster, gazpacho with crème fraiche and lobster, a mini lobster roll with house made mayonnaise and herbs, and a lobster and potato salad with an herb vinaigrette and Mom's cole slaw.
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Arrows famous garden green salad with our creamy Danish blue cheese vinaigrette and spicy glazed pecans
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Grilled Tenderloin of beef with a prune and cognac sauce; braised brisket of beef with baby root vegetables and pommes Anna with thyme crème fraiche
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3 course menu 3:
Arrows Peking duck with traditional condiments and Peking pancakes
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A trio of Asian salads; Mizuna with shabu shabu vinaigrette and fried lotus chips, Tat soi with a soy chili vinaigrette and toasted almonds, and lemon preserved cabbage
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Seared Maine Cod with a burnt orange tangerine and star anise sauce, baby garden bok choy, and a vegetable-noodle timbale
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3 course menu 4 (an dditional $15):
Asparagus soup with Maine lobster salad in profiteroles and a tomato cream
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A garden trio of greens and blue cheese; Cardinal romaine with spicy glazed pecans and a Danish blue cheese fondant, arugula with pancetta and Gorgonzola cheese, and Reine de glace with Blue d' Auvergne and a champagne vinaigrette
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Sauteed Maine Halibut with savory tapioca "pearls", garden vegetable ragout and a sherry vinegar sauce with a Gulf shrimp cocktail with garden herbs and fresh horseradish vinaigrette
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3 course menu 5:
Arrows house cured proscuitto with leeks, persimmon and pomegranate salad with a pomegranate syrup
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Garden radicchio, Appenzeller cheese and avocado gratin with balsamic-soy vinaigrette and ancho chili oil, and baby greens with a sherry vinaigrette
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Maine sweet clams with risotto, arugula salad and 24 hour roasted tomatoes
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3 course menu 6:
Frisee salad with bacon lardoons, herb croutons and a mustard vinaigrette
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Trio of sorbets; Chartreuse and tarragon, lemongrass and lemon balm, and rose petal and rosemary
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Poached chicken "Voul a Vent" with puff pastry, roasted garden root vegetables, a rich veloute sauce and garden herbs
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3 course menu 7:
Grilled sesame chicken brochette with shabu shabu sauce and radish salad
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Clear broth soup with shrimp dumplings, mushrooms and Japanese herbs
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A vegetarian "Bento" with a spicy California roll & pickled cabbage, tat soi salad with miso vinaigrette, grilled bean curd with a ginger dressing, an egg "omelette" with mushrooms and pickled ginger, and assorted condiments
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4 COURSE MENUS:
4 course menu 1:
Curly cress and mizuna salad with crispy fired onion rings, oven dried cherry tomatoes and green goddess dressing
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Trio of sorbets
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Arrows apple smoked duck breast with warm pommeray creme fraiche, enriched duck stock with garden huckelberries, and braised French lentils and warm spinach
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House made mignardises cookies, truffles and candies
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4 course menu 2:
Caramelized onion and brioche soup with a poached egg and Manchego cheese
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A garden trio of greens and blue cheese: garden arugula with spicy glazed pecans and a Danish blue cheese fondant, red Oakleaf lettuce with pancetta and Gorgonzola cheese, and Loma lettuce with Blue d'Auvergne and champagne vinaigrette
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Red wine braised beef short ribs with potato-creme fraiche puree, roasted garden root vegetables, garlick confit and garden herb oil
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Cookies, truffles and candies
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4 course menu 3:
Bang Island mussels with Chinese dark wine and ham sauce
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Steamed ground pork dumpling with a cilantro-mint dipping sauce
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A trio of sorbets: ginger ice, lemongrass ice and mint ice
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Sichuan, star anise and Xiao Xing wine glazed beef short ribs, steamed jasmine rice, seared garden Bok Choy with garlic and garden scallions is a rice wine vinaigrette
6 COURSE MENUS
6 course menu 1:
Arrows 2006 vintage house cured proscuitto with Mache and Upland Cress, a poached quail egg and a 10 year aged balsamic vinegar
Roased eggplant and lentil soup with a sage butter
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Baby bibb lettuce salad with creamy red wine vinaigrette and grape tomatoes, shaved baby fennel salad with red wine vinaigrette, toasted Spanish almonds and a basket of battered potatoes
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Gratin of Maine Cod with creamed baby spinach, Tarentaise cheese and a champagne glacage sauce
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Duo of beef: tenderloin of beef and brisket of beef with warm mini yorkshire puddings, horseradish enriched beef stock sauce and a warm frisse salad with roasted shallots with a warm white balsamic vinaigrette
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A trio of garden sorbets; mint, lemon verbena and tarragon
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6 course menu 2:
Poached garlic soup with thyme and red pepper creams
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Arrows garden salad
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A duo of pastas: roasted onion-sage lasagne with ricotta and bechamael, cinnamon linguini
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Sauteed Maine halibut with a preserved lemon sauce and Swiss chard with pancetta butter
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Roasted poussin with a sherry vinegar and golden raisin glaze, risotto, shaved grana padano, grilled radicchio, oven dired tomato coulis and a rich poussin stock
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A trio of Italian ice creams and cookies
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6 course menu 3 (an additional $10):
House smoked Scottish salmon with a chilled noodle and vegetalbe timbale and mizuna salad with dark soy and sweet ginger
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A garden trio fo greens and blue cheese: Cardinal romaine with spicy glazed pecans and a Danish blue cheese fondant, afugula with pancetta and Gorgonzola cheese, Reine de Glace with Blue d' Auvergne and champagne vinaigrette
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Sauteed Maine halibut with a preserved lemon sauce and Swiss chard with pancetta butter
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Duo of beef: grilled tenderloin of beef with warm mini Yorkshire puddings, horseradish enriched beef stock sauce and a warm frisee salad with roasted shallots and a warm white balsamic vinaigrette
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A selection of cheese
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A selection of desserts
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6 course menu 4 (an additional $20):
A quatro of Maine Lobster: risotto with black truffles, basil oil and lobster, gazpacho with creme fraich and lobster, a mini lobster roll with house made mayonnaise and herbs, and lobster and potato salad with an herb vinaigrette and Mom's cole slaw
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Warm garden Bibb lettuce sald with champagne vinaigrette, chilled Freckles lettuce salad with champagne vinaigrette and herbed croutons
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Sauteed Maine halibut with savory tapioca "pearls", garden vegetable ragout and a sherry vinegar sauce
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Trio of sorbets
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Apple wood smoked duck breast with roasted red plum coulis, warm spinach salad with sweet and spicy walnuts and potatoes with wild mushrooms and herbs with an enriched duck sauce
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A selection of cookies, truffles and candies
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6 course menu 5:
Arrows house cured proscuitto with mint, raspberry puree and Black Mission figs
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Ricotta and basil Agnollotti and a slow roasted tomato sauce
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Sauteed Maine cod with golden raisins, pine nuts and fried parsley
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Duck roasted with Italian sausage and vinegar, creamy polenta and seared spinach
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Arugula salad with hazelnut vinaigrette
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A trio of Italian ice creams and cookies
