Hors d’Oeuvres
Montrachet Goat Cheese & Sun-dried Tomato Tartlette
Black Pepper Crusted Sashimi Tuna with Wasabi Aioli
Sushi & Vegetable Rolls with Aged Tamari Dipping Sauce
Lump Crab & Lemongrass Salad on Taro Root Crisps
Pekin Duck Confit with Lingonberry Jam
Smoked Salmon on Blini with Caviar Crème Fraïche
Grilled Tenderloin of Beef with Horseradish Cream
Thai Chicken Sate with Spicy Peanut Sauce
Crispy Coconut Shrimp with Mango-Papaya Relish
Seasonal Vegetable Spring Roll with Chinese Mustard Duck Sauce
Vanilla Scented Sweet Potato Fritters with Spiced Apple Puree
An Assortment of Pates and Terrines
Artisanal Cheeses with Quince, Grapes and Walnuts
Wild Mushroom Tart with Fresh Thyme Jus
First Course
Provençal Vegetable Pastry Tarte with Fresh Herb Oils
Butternut Squash and St. Andre Ravioli with Toasted Pine Nuts
& Black Truffle Broth
Lemon Zest Shrimp with Garlic Parsley Sauce
Farfalle with Wild Mushroom Truffle Cream Sauce
Classic Lobster Bisque laced with Sweet Aged Sherry
Salad
Hudson Valley Greens, Anjou Pear & Walnuts,
Champagne Herb Vinaigrette
Classic Caesar Salad with Parmigiano-Reggianno
Main Course
Pan Roasted Organic Free Range Chicken with Lemon Thyme Sauce
Crisp Roasted Pekin Duckling Breast with Cranberry Demi-glace
Fillet of North American Salmon with Citrus & Fresh Herbs
Roasted Entrecôte of Angus Beef with Cabernet Sauvignon Sauce
Roasted Tenderloin of Beef with Truffle Merlot Sauce
Loin of Free Range Lamb with Mint au Jus
Loin of Veal with Wild Mushroom Sauce
