A special table in the kitchen gives you a front row seat to observe the culinary talents of our chefs. Our Executive Chef will create a feast right before your very eyes for 6 – 12 lucky guests. The menu for your group will utilize fresh seasonal produce. The menu is Chef’s choice; no two dinners are the same!
5 courses: $125 per person
7 courses: $175 per person
9 courses: $250 per person
Wine is not included in the per person cost. There will be a 17% service charge added to your dinner bill.
5 Course Sample Menu
- Bermuda lobster sausage, scented truffle and served with a lobster sauce
- Fresh mussel bisque with saffron and fresh thyme
- Duck comfit on a bed of baby mix salad and crispy potato
- Tournedos of beef tenderloin, Rossini foie gras and truffle sauce with macaire potato
- Pistachio bar served with a raspberry sorbet
7 Course Menu Sample
- Terrine of foie gras, fresh fig puree on a toasted sweet brioche
- Lobster ravioli, scented truffle
- Roasted young quail salad with balsamic reduction
- Lemon sorbet with vodka
- Medallion of fresh snapper with smoked maple bacon foam
- Roast rack of lamb Provencal style served with rosemary jus
- Chilled soufflé Grand Marnier liquor
9 Course Menu Sample
- Grilled scallops, served on a bed of creamed mash potato
- Carpaccio of beef tenderloin, parmesan shaving, and a baby argula salad
- Cappuccino of white beans
- Duckling pie served with two contrasting sauces
- Rosemary sorbet with grappa
- Fresh fig medallion with a wild mushroom
- Goat cheese soufflé
- Beef in a golden wrap with port wine sauce
- Delightful chocolate fondant with raspberry sorbet
Reservations are required at least 48 hour prior
Contact us; 232-8686, info@beaurivagebda.com or www.beaurivagebda.com