Smoked duck and apples in phyllo cups
Lobster rounds with tarragon-orange butter
Miniature mushroom tarts with smoked fontina cheese
Cold Appetizers:
Cured salmon and dill mayo on pita chips
Steak crostini au poivre
Phyllo straws with goat cheese and pine nuts
Dinner Entrées:
Potato Crusted Salmon
With lemon aioli and herb cous cous
Four Peppercorn Ribeye
With horseradish sour cream and roasted red peppers
Herbed Chicken
With braised cipollini onions and creamy polenta
Bourbon-Glazed Pork Loin
Stuffed with dried cherries, served on a wild rice pilaf
Slow-Roasted Rack of Lamb
With apricot mustard and sweet potato hash
Rustic Gnocchi
With parmesan cream, pancetta, peas and wilted spinach
