Passed Savories
~ Ancho Roasted Lamb Chop ~
Served with “drunken” Three Pepper Relish laced with
Quervo and minced Dates
Elegant Seated Dinner
Chilled Tangerine Soup Garnished with
fresh Mint and sliced Strawberries
~ Insalata Caprice ~
A whole Red Tomato hollowed out and filled with
Buffalo Mozzarella Balls, Drizzled with Basil Vinaigrette and
topped with a Red Tomato Cap and fried Basil
Entrée Course
~ Napoleon of Beef Tenderloin Grilled Filet of Beef ~
served on a Portobello Mushroom Stuffed with
Wilted Spinach, Red Pepper and Boursin Cheese,
Drizzled with a Champagne Truffle
Intermezzo Course
Trio of Tropical Sorbets to include Kiwi,
Papaya and Mango topped with fresh Mint
