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Melange Bistro

“Standard”

$45 per person

First Course

 

Mélange Salad

A mix of young field greens topped with

dried cherries, bleu cheese, spicy pecans     

and mango-lime dressing.

Soup of the day

 

Second Course

 

Thai Pasta (Vegan)

 Blackened tofu served on a bed of somen noodles, Asian stir-fried vegetables and a chili soy dressing.  Served with a coconut curry sauce.

 

Beef Tenderloin

Whole roasted beef tenderloin, drizzled in a whiskey peppercorn sauce.

Served with a whipped potatoes and asparagus.

 

 

Choose 1

 


Salmon

Seared Scottish Salmon served over wild mushroom risotto. Served with a fennel and leek cream sauce, sautéed carrots, and topped with pickled pepper relish.

 

Barramundi

New England Barramundi lightly dusted in smoked jalapeno sea salt & paprika, pan seared, & served on a bed of saffron rock shrimp rice, sautéed peppers and onion, and drizzled in chimichurri


 

Third Course

 

European Style Finger Pastries

 

 

 Soda, Iced Tea & French Press Coffee

 

 

 

“Experience”

$70 per person

 

First Course

Choose 2


   Crab Cakes

Beef  Rangoon

         Duck Nachos           

        Edamame


 


Second Course

 

Mélange Salad

Soup of the day

 

Third Course

 

Thai Pasta (Vegan)

 Blackened tofu served on a bed of somen noodles, Asian stir-fried vegetables and a chili soy dressing.  Served with a coconut curry sauce.

 

Choose 3



Barramundi
New England Barramundi lightly dusted in smoked jalapeno sea salt & paprika, pan seared, Served on a bed of saffron rock shrimp rice, sautéed peppers and onion, & drizzled in chimichurri.


Sea bass

Pan seared Sea bass, topped with cherry tomatoes, capers with a sweet soy vinaigrette.  Served over jasmine rice pilaf and julienne vegetables.


Salmon

Seared Scottish Salmon served over wild mushroom risotto. Served with a fennel and leek cream sauce, sautéed carrots, and topped with pickled pepper relish.


Scallop and Shrimp Napolean
Polenta corn fritter, avocado mousse, grilled shrimp, fried kumato tomato, and seared scallops with chimmichurri, raspberry yuzu vinaigrette

and a habañero gastrique.

 

Short Rib

Flavored with Asian accents and slow braised for 8 hours. Served with whipped potatoes wasabi peas and carrots, pickled radish , and a nest of crispy potato fries


Beef Tenderloin

Whole roasted beef tenderloin and drizzled in a whiskey peppercorn sauce. Served with whipped potatoes and asparagus.


Duck

Duck breast paired with a slow roasted duck leg confit.  Served alongside wild rice pilaf and fresh beans.

Lamb

Grilled lamb chops marinated in thyme, rosemary, and basil. Served over roasted Yukon gold potatoes and brussel sprouts with a chili lime soy glaze.



Fourth Course


European Style Finger Pastries


French Press Coffee | Espresso| Cappuccino |Latte| Tea | Soda | Iced Tea




À la Carte

 


Crudité

Serves 50 people

$50

 

Fruit Platter

Serves 50 people

$75

Cheese Platter

Serves 50 people

$150

 

Flank Steak Platter

Serves 50 people

$100


 

Crab Cake

1 piece per guest

$4 per person

 

Phyllo Samosas

2 pieces per guest

$4 per person


 

Beef Rangoon

1 piece per guest

$3 per person

 

Duck Nacho Platter

2 pieces per guest

$4 per person

4 pieces per guest

$7 per person

 

Assorted Sushi Platter

2 pieces per guest

$5 per person

4 pieces per guest

$9 per person

 

Tuna Sashimi Platter

2 pieces per guest

$5 per person

4 pieces per guest

$9 per person

 

Assorted European Style Finger Pastries

2 pieces per guest

$6 per person

4 pieces per guest

$9 per person

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