Passed Hors D’oeuvre
Sesame Crusted Ahi Tuna on a Wonton Chip with Plum
Soy Glaze and Wasabi Crème Fraiche
Goat Cheese Crostini with Sun Dried Tomato,
Kalamata Olive, and Basil Pesto
Seared Beef Tenderloin on a
Thyme Poached New Potato with
Horseradish Crème Fraiche and an Asparagus Tip
Plated Dinner
Spring Mixed Greens with Candied Walnuts,
First Snow Goat Cheese, and Balsamic Vinaigrette
Braised Beef Short Ribs with Pearl Onion and Wild
Mushroom Reduction Sauce over
Oven Roasted Garlic Mashed Potatoes
Spring Baby Vegetable Sautéed in
Olive Oil and Fresh Herbs
Assorted Artisan Breads and Whipped Butter
