Baby Lamb Chops with Mint Jelly
Seared Ahi Tuna on Wasabi Pancake with Honey BBQ Glaze
Puff Pastry Swan with Gorgonzola Cream
Filet Mignon Brochettes Marinated in Teriyaki BBQ Sauce
Jerk Chicken on Fried Plantain
Coconut Shrimp with Orange Ginger Marmalade
Miniature Beef Wellington
Breaded Chicken Cutlet on Garlic Crustini with Arugula,
Shaved Parmesan and Basil Infused Olive Oil
Appetizer
Sugar Frosted Strawberry Martini—Fresh Strawberries Marinated in Port Wine Accompanied by Champagne Grapes, Black Mission Figs, Raspberries and Blackberries set in a
Pool of Mango and Raspberry Coulis
Pasta
Duo of Wild Mushroom Risotto Timbale
&
Anelletti—Ring-shaped pasta stuffed with Proscuitto, Peas and Eggplant Topped with Bolognese Sauce
Insalata
Main Entrée
Veal Chop Stuffed with Proscuitto Mushrooms and
Fontina Cheese in Black Truffle Sauce over Garlic Mashed Potato accompanied by Exotic Julienne Vegetable Medley
Australian Rack of Lamb over Garlic and Rosemary Mashed Potato with Tower of Bundled White and Green Pencil Asparagus in Cabernet Wine Reduction
Breast of Capon Stuffed with Sautéed Spinach, Goat Cheese and Walnuts in Creamy Artichoke Sauce
Brazilian Twin Lobster Tail Baked in Maitre’d Hotel Butter over Garlic Mashed Potato with Tower of Bundled White and Green Asparagus and Baby Carrots
