Passed Hors D’oeuvres
Oysters on the Half Shell with Hot Peppers, Tomato and
Aged Balsamico
Polenta Crab Cakes with Caramel Pears and
Red Pepper Aioli
Grilled Chicken Potstickers with Spiced Ponzu
Warm Goat Cheese and Candied Tomato on Brioche
First Course
Mixed Greens
with Corn, Goat Cheese, Pine Nuts and
Red Pepper Vinaigrette
Entrée
Salmon
with Tomato Salad, Asparagus, Gorgonzola and
Balsamic Vinaigrette
Grilled Pork Tenderloin
with Sweet Onion Risotto and Port Cider Reduction
Oven Roasted Chicken
with Basmati Rice, Corn, Black Beans and Cilantro Jus
Dessert
Apple Tart
with Honey Lavender Ice Cream and Spiced Rum Sauce
Classic Crème Brulee
with Butter Cookies and Berries
Brioche Bread Pudding
with Whipped Cream and Caramel Sauce
