Cleveland Museum of Art

VIVA! & Gala Chanticleer Prix Fixe Menu with Wine Pairing
Wednesday, January 30, 2013. 7:00 p.m. seating

HORS D’OEUVRES

• chicken liver pâté with port glazed dried cherry on toast
• smoked trout, sieved egg salad, pickled onion & dill crème fraîche on brioche
• sautéed olive with fennel, orange & thyme on lucky penny goat cheese toast

SALAD

• roasted beet with watercress, frisée, Roquefort & mustard vinaigrette

FIRST COURSE

• arctic char with black lentil brunoise, swiss chard, shallot, sauce soubise & mushroom jus

SECOND COURSE

• olive oil & rosemary rubbed beef tenderloin with potato-horseradish gratin, spinach purée, & sauce bordelaise

DESSERT

• assorted french macaroons
• vanilla mousse shot with citrus marmalade & toasted meringue
• petits fours
• lemon bars with blackberries & fresh whipped cream

–95–
excludes gratuity

VIVA! & Gala Chanticleer Café Offerings
cash bar with specialty baroque beverage

SOUP & SALAD

• cured meats & pâté with select cheeses, fruit, nuts, croustade, olives, mustard & cornichons
  –11–
• Smoked fish platter with horseradish & mustards sauces, pickled vegetables & assorted breads
  –12–
• local mushroom & farro soup with assorted toppings
  –6–
• braised tuna nicoise salad with french beans, olives, baby potatoes, tomatoes, fennel, chopped egg, pickled onion, aioli & lemon vinaigrette
  –14–

HEARTH

• braised shortribs, stuffed cabbage, glazed carrots & pearl onion-mushroom jus
  –18–
• herb crusted tilapia with almond-rice pilaf, brussels sprouts & dijon-onion cream sauce
  –17–

DESSERT

• assorted miniature pastries
  –8–
• fresh fruit parfait
  –5–