First Course-
Mini International Cheese Platter with Crostini, Apples and Figs.
Second Course-
Eggplant Napoleon with Fried Lotus Root
Layers of Japanese Eggplant, Basil Pesto Seared Roma Tomatoes and Honey Goat Cheese, Roasted Red Pepper Coulis and Fresh Basil Leaf.
Third Course
Baby Spinach Salad with Fried Goat Cheese, Shallots and Tomatoes with a Warm Balsamic and Pancetta Vinaigrette.
Fourth Course
Lemon Sorbet and Candied Citrus Zest.
Fifth Course
Thyme Seared Mahi Combination Plate
Avocado, Tomato and Lump Crab Meat- Served with a
Fresh Cilantro Lime Salsa. Garlic Whipped Mashed Potatoes,
Grilled Red Pepper and Balsamic Glazed Zucchini.
Rosemary Grilled Petite Filet of Tenderloin with
Porcini Mushrooms and Beurre Blanc.
Sixth Course
Espresso Poached Pear Crème Brulee with a
Dark Chocolate Spoon.
