|
Party Menu 1 |
|
$48
per person* |
|
|
|
Choice of Appetizer |
|
Salade Maison |
|
Mixed
greens with blue cheese, roma tomatoes and kalamata olives |
|
|
|
Chez
Caesar |
|
With romaine hearts,
creamy dressing and fougasse croutons |
|
|
|
Soupe á l’Oignon |
|
Normandy style onion soup, creamed with
cider and baked
gruyèe cheese crouton |
|
|
|
Choice of Entrée |
|
Saumon Raifort |
|
Roast Atlantic salmon
fillet, gratineed horseradish crust, smoked tomato vinaigrette |
|
|
|
Steak Grille |
|
Grilled chateau sirloin
steak, finished with a bordelaise sauce and blue cheese compound
butter |
|
|
|
Canard Rôti |
|
Half duckling roasted
with a montmorency cherry port wine sauce with lingonberries
|
|
|
|
Choice of Dessert |
|
Crème Caramel |
|
Classic French vanilla custard topped
with a caramel
sauce |
|
|
|
Two
Chocolate Cheese Cake |
|
New York style with white
and dark chocolate |
|
|
|
Chez
Ginger Bread |
|
With hints of molasses,
cinnamon and cloves with a creamy caramel sauce |
|
|
|
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ |
|
|
|
Party Menu 2 |
|
$55
per person* |
|
|
|
Choice of Appetizer |
|
Lobster Bisque |
|
Creamy
classic style with Maine lobster meat, sherry, cognac and croutons |
|
|
|
Gallette De Mer |
|
Canadian snow crab cakes,
gingered citrus beurre blanc |
|
|
|
Pate Du Chef |
|
Creamy duck pate with
fougasse toast, olives and cornichons |
|
|
|
Includes |
|
Salade Maison |
|
Mixed
greens with blue cheese, roma tomatoes and kalamata olives |
|
|
|
Choice of Entrée |
|
Saumon Raifort |
|
Roast Atlantic salmon
fillet, gratineed horseradish crust, smoked tomato vinaigrette |
|
|
|
Steak Grille |
|
Grilled chateau sirloin
steak, finished with a bordelaise sauce and blue cheese compound
butter |
|
|
|
Canard Rôti |
|
Half duckling roasted
with a montmorency cherry port wine sauce with lingonberries
|
|
|
|
Choice of Dessert |
|
Crème Caramel |
|
Classic French vanilla custard topped
with a caramel
sauce |
|
|
|
Two
Chocolate Cheese Cake |
|
New York style with white
and dark chocolate |
|
|
|
Chez
Ginger Bread |
|
With
hints of molasses, cinnamon and cloves with a creamy caramel sauce |
|
|
|
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ |
|
|
|
Party Menu 3 |
|
$61
per person* |
|
|
|
Choice of Appetizer |
|
Crèpes De Homard |
|
Maine
lobster and asparagus crèpes finished with a white truffle-carrot
emulsion |
|
|
|
Saumon Fume |
|
Spiced rum cured house
smoked salmon tartar, with avocado crème fraiche |
|
|
|
Gallette De Mer |
|
Canadian snow crab cakes,
gingered citrus buerre blanc |
|
|
|
Includes |
|
Salade Maison |
|
Mixed
greens with blue cheese, roma tomatoes and kalamata olives |
|
|
|
Choice of Entrée |
|
Flétan Grillé |
|
Halibut pan seared with
Canadian crab, classic béarnaise sauce |
|
|
|
Filet Mignon |
|
Grilled filet mignon,
black truffle compound butter, red wine sauce |
|
|
|
Canard Rôti |
|
Half duckling roasted
with a montmorency cherry port wine sauce with lingonberries
|
|
|
|
Choice of Dessert |
|
Fallen Chocolate Soufflé |
|
Flourless chocolate cake, served warm
with a French
roast mocha sauce |
|
|
|
Crème Caramel |
|
Classic French vanilla custard topped
with a caramel
sauce |
|
|
|
Chez
Ginger Bread |
|
With
hints of molasses, cinnamon and cloves with a creamy caramel sauce |
|
|
|
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ |
|
|
|
*Exclusive of tax and gratuity
Print Function Contract
To
book your group reservation, please call Carolyn Sjostrand, Events
Coordinator
at
(619) 435-0661 or send an email to
info@chezloma.com
|
|
|
Your San Diego Restaurants Guide Contents (c) 2006-2008 All Rights Reserved
