Jenner Inn Restaurant
Dinner Menu
New Year's
Eve Gala Dinner
Antipasta
Wild Forest Mushroom
Veloute with Cappuccino Truffle
Appetizer
Fresh Lobster Tartar
Marinated in a Citrus Dressing
Salad
Organic Arugula, Fennel,
and Orange Segments
Drizzled with Pomegranate
Dressing
Granite
Champagne with Homemade
Hibiscus Sherbet
Main Course
Seared Chilean Sea Bass
Belugian Caviar Champagne
Sauce
Wild Rice
Seasonal Vegetables
Or
Grilled Beef
Tenderloin
Rose Petal Glaze
Potato Croquette
Fresh Vegetable Jardiniere
Dessert
Three Layer Chocolate
Truffle Cake
With Mint Coulis
18% gratuity
will be added for groups of 6
or more
New
Year's Day Brunch
Roast Ham and
Pineapple
Croissant
Egg and Cheese
Souffle
Smoked Salmon
Platter
Served with Traditional
Condiments
Chicken and
Mushroom Crepes
Steamed Asparagus
with Mustard Mousseline
Dressing
Herb Roasted
Red Irish Potatoes
Assortment
of Fresh Local Fruits
Tarte Tatin
Champagne
Orange Juice,
Coffee and Tea |
ABOUT OUR CHEFS
Chef Dennis Clews
Dennis has been fortunate enough to
work with some of America’s
greats and became executive Chef
to some of the most respected four
and five star hotels and restaurants
in Northern California such as Lafayette
Park Hotel, Stanford Park Hotel,
Masons, Narsai’s and the Burlingame
Country Club. Included in his years
of experience he has served as the
executive chef of the world’s
largest cruise ship as well as corporate
chef for world renowned cruise lines
working out of Monaco.
Dennis holds a certificate from Golden
Gate University in hotel and restaurant
management among some of the courses
he studied include venture management,
purchasing and human relations and motivation. He
is a Certified Executive Chef and Certified
Pastry Chef with the American Culinary
Federation. His record of cost control
and purchasing, implementation of policies
and procedures, training and motivating
staff has lead Dennis to be offered Corporate
and Consulting positions both in the
US and aboard. Chef Dennis
Clews
Chef Pierre Smets
By the age of 17 Pierre had already
received certificates from several
cooking and service programs
in France. For the next several years
he worked at various 3 Star Michelin
restaurants in Nice, Font-Roneu and
Paris after which he relocated to
the Caribbean island of St. Martin
and was appointed Executive Chef
at the Galion Beach Resort.
Pierre
has been owner of three restaurants including
Christophe’s in Sausalito Ca.,
an import company in the Caribbean and
has held the position of corporate chef
for the Meridian Corporation at several
locations in the Caribbean. Pierre holds
certificates from France d’aptitude
professional (cook), brevet d aptitude
professional (cook and waiter) and bac
professional (complete management including
customer service and staffing psychology). Chef
Pierre Smets
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