Appetizers
Porcini Crusted Scallops served on a Crostini
with Truffled Edamame Puree
Lobster Summer Roll served
with a Lemongrass Dipping Sauce
Crab and Fennel Dumpling
with a Tangy Citrus Ponzu Dipping Sauce
Endive with Mixed Herb Goat Cheese,
Honey Glazed Pecans, Asian Pear Chutney
Seared Jumbo Scallops with Beluga Lentil Caviar
and a Truffled Port Wine Reduction
Togarashi Crusted Tuna with Forbidden Black Rice,
Soy Kaffir Syrup and Wasabi Crème Fraiche
Entrées
Seared Salmon with Moroccan Barbeque Sauce,
Cinnamon Scented Cous Cous and Baby Vegetables
Fire Roasted Filet, Sweet White Corn,
roasted Wild Mushrooms and a Vintage Port
Duck Breast, Caramelized Endive, Sweet Potato Puree,
Wilted Baby Watercress and Red Wine Vinaigrette
Olive Poached Rack of Lamb with Harissa Ratatouille,
Rosemary Gremolata, Rosemary Scented Baby Potato
