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Thank you for reviewing our Spring/Summer menu for 2012.  Below is just a small sample of what we here at The Laughing Pear Group are capable of creating for you.  It is always an honor and a privilege for my team and I to create a menu for any guest when requested to do so.  If, on the other hand, it is not requested that we custom write a menu for you, we will always ask, with the utmost of honor and pleasure!

Simply put, my team and I have a true passion for the culinary arts; some say we even have a love for what we do.  The only way to truly see this is in our food and service, i.e. our final product that we pass on to you.  Please remember we consider ourselves to serve foods that are beyond “Restaurant quality” and to offer service that exceeds the restaurant industry standards at all times. When reviewing our menu, please keep in mind we make as much as we can from scratch and use nothing but the finest of ingredients.  As well, we try to purchase organic products whenever and where ever possible.  We like to keep the tradition of the culinary arts alive, by considering what cooking is truly meant to be, an ART. 
 
Bon Appétit.

Winter 2011/2012
Beverage Service/Bread Service
_________________________

Exclusive 5 Star Water Service

Unlimited Pours of
Panna (Flat) & San Pellegrino (Sparkling)

$8 per Guest
_________________________

Exclusive 5 Star Coffee/Tea Service

Unlimited Pours of
Pete’s Coffee and Tazo Tea’s Offered

$7 per Guest
_________________________

Our Specialty Non-Alcoholic Drinks

Mango Spritzers with Lime Sherbet

Apple Cider Sodas

Espresso Floats with White chocolate Ice Cream

Lemonade Strawberry Floats

Root Beer Floats

Tangerine Creamsicle Sodas

$6.50 per Guest
A Minimum of 8 Must be Ordered Please
_________________________

All Sodas

$1.00 per can.
Hors d’ Oeuvres and/or Appetizer Selections
May be Offered as Individual Plated Appetizers,
Stationed Appetizer, or  Passed Hors d’ Oeuvres

~

APPETIZER SELECTIONS

(This summer of 2012 offers all platted appetizers as hors d’ oeuvres.)
~
Shrimp with Ginger and Spring Vegetables
Chiffonade of Wonton Skins ~ Fried Basil ~ Zest of Lemon

Grilled Vegetable au Champignon
“Selection of only the finest grilled summer vegetables”
Salad of Wild Mushrooms ~ Lime Basil “Drizzle”

Tenderloin of Beef “Rhinnoe”
Chanterelle Mushrooms ~ Crunchy Shallots
Salad of Micro Mache and Onionette ~ Fennel Oil

Butter Poached Main Lobster
Orzo Pasta Enriched with Boursin Cheese
Mango Gastrique ~ Parmigiano Crisp ~ Salad of Lemon Basil

Smoked Scottish Salmon
Crunchy Potato Gallete with Sweet Corn ~Puree of Celery Root
Radish Vinaigrette ~ Fried Capers ~ Lemon Crème Fraiche

Morel Mushrooms & Fried Goat Cheese
Crispy French Bread ~ Thyme ~ Roasted Shallots ~ Cognac Cream

Seared Loin of Venison
Red Grape and Cherry Gastrique
Gold Pastry “Rondelles”

A Tasting of Chopped Little Neck Clams
House Made Pasta ~ Reggianno Parmigianino ~ Lemon Zest ~ Fine Herbs

Zucchini and Chicken Fritters
Bacon ~ Basil Aioli ~ Sun-Dried Tomato Aioli

Mustard Crisped Scallop Cakes
Butternut Squash ~ Granny Smith Apple ~ Beet Slaw

The Laughing Pear Signature” Artisan Cheese Plate
Fresh Berries ~ Assortment of Nuts ~ Flat Breads

CHARCUTERIE SELECTIONS

~
Rabbi (Farmers) Pâté
Peppercorn Mousse Terrine 
Venison Pâté
Duck A L’ Orange with Grand Marnier
Peppercorn Mousse Terrine

~

Complete Charcuterie Display
 “A tasting of Various Pâtés, Terrines and Cured Meats”
Market price addition

SALAD SELECTIONS

~
Salad of Locally Grown Summer Greens
Butter Poached Chilled Lobster or Butter Poached Mexican White Shrimp
Haricot Verts - Granny Smith Apple
Avocado - Basil Vinaigrette Infused with Lime 
“$5 addition charge per guests”

Local Sweet Roasted Crispy Corn Salad
“Julienne” of Spring Vegetables ~ “Toy Box” Tomatoes
Crunchy Carrots “Rondelles” ~ Oven Roasted Eggplant ~ Apple Smoked Bacon Vinaigrette

Red and Gold Beet Terrine
Local Goat Cheese Brushed with Pink Peppercorns ~ Balsamic Reduction
Citrus Blend ~ Fresh Watercress with Fragrance of Walnut

Chilled Crispy Duck Breast Salad
Lambs Lettuce ~Crunchy Winter Vegetables
Pomegranate Seeds ~ Mint Vinaigrette

Organic Wedge of Iceberg Lettuce
“Julienne” of Apple Smoked Bacon, Sweet Local Red Onion, Charred Red Pepper, Green Onion
Local Red Beef Stake Tomato ~ Laughing Pears Signature Dressing with Maytag Crumbles

SOUP SELECTIONS

~
Summer Vegetable
Mint Pesto ~ Roasted Corn Couli ~ Garlic Bread

Roasted Eggplant
Roasted Red Pepper Couli ~ Toasted Brioche Slivers ~ Opal Basil Oil

Tomato Basil
Ginger Crème Fraîche ~ Petit Puff Pastry

Braised Artichoke and Potato
 Crispy Roasted Garlic ~ Fresh Thyme Infused Oil

ENTRÉE SELECTIONS

“From Land”
~
Prime Tenderloin of Beef “Respenuet” 
Portobello Mushroom “Soufflé”
Carrot & Oven Roasted Sweet Corn Couli
Orzo Pasta with Local Oven Roasted Heirloom Tomatoes  
Crunchy Yukon Gold Potato Sticks

Seared Veal Flank Steak
Charred Asparagus ~ Heirloom “Toy Box” Tomatoes
“Mac and Cheese” with Aged Jack Cheese & Shitake Mushrooms
Borolo Gastrique

Molasses and Soy Braised Breast of Utah Lamb
Shoestring Sweet Potatoes ~ Eggplant Tartlet ~ “Brunoise” of Local Summer Vegetable
“May substitute for Prime Short Rib/Chef Highly Recommends”

Slow Roasted Rack of “Utah” Lamb 
Goat Cheese and Potato Custard ~Sautéed Chard “Beurre Noisette”
Leek Cracklings ~ Merlot Reduction with Essence of Thyme
($12 Up Charge Per Guest)

Chateaubriand for Two or Four 
Château Potatoes ~ Vegetable Varietals “Beurre Noir”
Béarnaise Sauce ~ Marchands de Vin

 Organic “Air Chilled” Half Baked Chicken
Gnocchi with Summer Vegetables ~ Lemon Gastrique ~ Natural Pan Jus
“Rondelles” of Sweet Garlic Bread

Grilled Prime Strip Loin of Beef
Crispy Pommes Frites ~ Carpaccio of Grilled Zucchini and Squash
Sweet Red Onion Gallete ~ Merlot Reduction 

ENTRÉE SELECTIONS

“From the Sea & Streams”
~
Pecan Encrusted Halibut
Utah’s Finest Peaches and Plums with Essence of Lime
Chardonnay Braised Haricot Verts ~ Pommes “Anna”
Beurre Blanc with Vanilla Fragrance 

Pan Seared Wild Sea Bass
Fennel ~ Mushroom ~ Roasted Shallot 
Tomato Fondue ~ “Gratin” of Eggplant and Potato
Meyer Lemon Fume Enriched with Chardonnay
 “$5 Addition per Guest”

Utah Red Trout “Almandine” 
Chived Rice Pilaf ~ Tomato Confit ~ Sauce Ménure
Toasted Almond Slivers ~ Wilted Spinach ~ Micro Parsley Blend

Wild Salmon Roulade
Fine Herb Pesto ~ Roasted Corn Salad
“Parisiannes” of Potato ~ Kalamata Olive Vinaigrette

Lobster Pasta with Truffles
Hand Made Parpadelle Pasta ~ Main Lobster
Local Cherry Tomato ~ Corn Nibbles ~ Asparagus Tips
Black Truffle Shavings ~ Vacherin Cheese

Chef Dave’s Weekly Fish Addition
Please ask Chef Dave for Details

DESSERTS SELECTIONS

~
Frozen Citrus Mousse
Summer Fruit Compote ~ Almond Tuile 

Blackberry Cobbler
Fresh Peach Ice Cream
Fresh Whipped Cream Infused with Zest of Orange

Kristine’s Bread Pudding
Apple, Blackberry, and Orange Martini Poured Table Side
Butterscotch Sauce ~ Crème Anglaze 

Warm Molten Chocolate Cake
Cinnamon Crème Anglaise ~ Coffee Enriched Milk Shake

Banana Toffee “French Toast”
Sautéed Bananas ~ House Made Toffee ~ Buttered Rum Sauce ~ Banana Milk Shake
~
One of “The Laughing Pears” Signature Dessert Below

A Trio of Crème Brule Spoons (2 of Each) 
Dark Chocolate Crème Brule with Caramelized Bananas 
&
Vanilla Crème Brule with Charred Strawberries
& 
White Chocolate Crème Brule with Caramelized Utah Peaches 
$8 Addition per Guest