Starters
Coconut Shrimp accompanied by Mango Chutney
Beef Tenderloin on Grilled Crostini w/Red Pepper Coulis
Smoked Salmon topped with Capers,
Slivered Onions and a Horseradish Cream Cheese
served on Rye Toast Points Salads
Radicchio-Arugola Salad
A composed salad of fresh Arugola and
Radicchio contrasted with Sun-Dried Apricots, mixed with
Camembert and Gorgonzola Cheeses in a
Roasted Red Bell Pepper dressing
Sweet Corn Salad
White Corn, roasted Red Bell Pepper, shaved Red Onion,
Scallions and Cilantro tossed in a
Cumin Lime Vinaigrette Entrées
Rosemary Encrusted Rack of Lamb served over a rich
Mint Demi Glaze
Whipped Potatoes and Sautéed Yellow Beans and
Asparagus in a Stilton Bleu Cheese Demi Glaze
Charbroiled Filet Mignon in a local Pinot Noir
Blackberry Reduction with
Chive Potato Croquettes and
Honey Lavender Roasted Root Vegetables Desserts
Tuxedo Dipped Strawberries infused with Amaretto
Sweet Ricotta and Chocolate Chip filled Cannoli
topped with Pistachios and dusted with Powdered Sugar
