~Salads~
Hand Picked Filed Greens with Strawberry Jalapeno Vin.,
Pistachio Crusted Goat Cheese and Fried Polenta Croutons
Butter Leaf Lettuce with Haystack Mountain Chevre,
Candied Pecans and Champagne Vin. ~Appetizers~
Wild Mushroom Strudel with Double Cream Brie and
Amaretto Buerre Blanc
Shrimp and Scallop Brochettes with Fire Roasted Tomato Butter
and Giant Asparagus
Mini Lamb Chops with Spearmint Cous Cous and
Pomegranate Molasses ~ Entrées ~
Pistachio Crusted Beef Tenderloin Medallions with
Citrus Sweet Potatoes and Ancho Chili Demi Glace
Lobster Stuffed Dover Sole with Passion Fruit Beurre Blanc,
Bok Choy Stir Fry and Chilled Rice Noodles
Stuffed Portobello Mushroom with Roasted Pablano Ratatouille,
Smoked Mozzarella and Butterhead Lettuce.
Oven Roasted Free Range Chicken Breast with Braised Spinach and
Artichoke Stuffing and Smoked Tomato Mascarpone Cream ~ Desserts ~
Citrus Pound Cake with Grand Marnier Strawberries and
Chantilly Cream
Dark Chocolate Layer Cake with Banana Marmalade and Hot Fudge
New York Cheesecake with Fresh Strawberries and Sabayon
