Seven Course Dinners

• COLD APPETIZER – Breadless bruschetta Neapolitan vine ripened tomato sliced thin and layered with fresh Mozzarella cheese and fresh basil
• HOT APPETIZER – Eggplant Rollotini thinly sliced eggplant sautéed and filled with angel hair pasta tossed with pine nuts and basil pesto
• INSALATA – Caesar salad with Romaine lettuce served in a unique but classical preparation
• SOUP – Papa Joe's own version of the classical Minestrone Italian vegetable soup
• STARCH – Risotto and diced vegetables seasoned with spices and Asiago cheese formed, breaded and quickly sautéed until golden
• VEGETABLE – Ratatouille stuffed tomato with diced zucchini, summer squash, onions and eggplant, baked and served inside a vine ripened tomato
• ENTRÉE – Veal pipettes, rolled scaloppini of Provimi veal filled with Boursin cheese, porcini mushrooms and ground veal

• HORS D'OURVES – Escargot with Burgundy butter en croute
• SALAD – Avocado and grapefruit segments and avocado slices with glazed pecans served with
• Executive Chef William Hall's raspberry vinaigrette
• INTERMEZZO – Cherry Sorbet with Kirsch
• STARCH – Tortellini with Roquefort cheese and fine herbs
• ENTREES – Duck breast with poached pears and red wine demi-glace, or fillet of pike with herb and cheese crust
• DESSERT – Mint infused peaches with almond cream

• HORS D'OEUVRE – Warm pate Foie Gras with apples and balsamic seared Foie Gras with glace of balsamic and apples
• SOUP – Seafood soup with prawns, fresh shellfish, chives and cream garnished with jumbo shrimp and chantilly cream
• INTERMEZZO – Apricot Sorbet with Rum
• ENTREES – Charolais Filet with a whiskey and pepper sauce, seared filet mignon served with a green peppercorn and whiskey cream sauce or: Veal Escallops with orange and Anise glaze, thinly sliced veal flash sautéed and served with fresh orange in a pernod and demi-glace sauce
• DESSERT – Caramelized apple tart served with French cheeses

• BREAD – Sardinia Sheeta Musica, crisp parchment bread sprinkled w/ sea salt
• ANTIPASTI – Swan Fonduta Piedmont, Fontina and porcini mushroom fondue served in a delicate pastry swan
• INSALATA – Rustica Insalata, bibb lettuce, pancetta, toasted pine nuts, toasted capers, roasted garlic and Executive Chef William Hall's balsamic vinaigrette
• PASTA – Turti ala Italo, colored candy kiss shaped pasta flamed with grana sage brandy butter
• GRANITE – Intermediate Lime and Melon Granita
• SECCUNDO PIATTI – Provimi Vitello con Grappa, a double veal chop pan-seared with grappa, grapes bianco jus-le green beans with gorgonzola cheese, and parsnip aformatino
• DOLCE – Fruitta Di Basco, gratin of fresh fruit with Aruba cream, served with a vanilla gelato

• ANTIPASTI – Assorted Bruschetta and Crostini
• INSALATA – Fruits of the Sea and fennel marinated sea-bass, calamari and black mussels over a fennel and tangerine slaw
• PASTA – Sea scallops and lemon Spiedini on Troffiette pasta, skewered sea scallops, lemon slices and herbs served over pasta and tossed with roasted garlic and oreganata sauce
• SECUNDO PIATTI – Lamb Porterhouse-slow roasted lamb porterhouse with red wine, thyme, demi-glace and sautéed porcini mushrooms
• DOLCE – Pana cotta with sweet polenta cake and lavender honey sauce, cooked sweet cream custard

• HORS D'OUVRE – Delicate salmon dumplings served with champagne foam and fine herbs
• SALAD – Warm goats cheese salad with Executive Chef William Hall's own hazelnut vinaigrette, Romaine, Belgium Endive, Travois radicchio, toasted hazelnuts and warm Chevre cheese
• INTERMEZZO – Pear sorbet with poire William fine Anjou pear sorbet served with anise liqueur
• ENTREES – Roast Lamb Rack “slow roasted” and encrusted with mustard crumbs and tarragon served in a roasted shallot demi-glace
• DESSERT – White and dark chocolate swirled mousse

• HOT APPETIZER – Creamed Wild Mushroom Bouchee
• SALAD – Michigan Spring Mix with Executive Chef William Hall's Raspberry Vinaigrette
• SOUP – Woodland Mushrooms and Cognac Consommé
• STARCH – Caramelized New Potatoes
• VEGETABLE – Broccoli Polonaise
• MAIN COURSE – Char-grilled Provimi Veal Loin Chop Porcini
• DESSERT – Chocolate Pate' with Pistachio Crème sauce