Hors d’Oeuvres
Served Butler Style
Lamb Grilled Tenderloin with
Roast Eggplant Caviar on a Garlic Crostini
Profiterole Stuffed with Lobster and Truffle Ragoût
Tempura Obba Leaf with Yellowfin Tuna Tartare
Foie Gras Mousse with Seasonal Fruit Chutney on
Raisin Pecan Bread
Lobster, Mint and Mango Rolled in Rice Paper
Carving Station: Vermont Maple and Brown Sugar Glazed Country ham with
Assorted Mustards and Buttermilk Biscuits
First Course Jumbo Maine Lobster and Truffle Potato Ravioli napped with a
Truffle Beurre Blanc and Tomato Confit
Salad Course Petite Arugula, Spinach and Endive with a Roasted Shallot and
White Balsamic Vinaigrette and Herb Goat Cheese Crouton
Main Course Sole en Croûte with Braised Leeks, Wild Mushrooms
and a Lobster Coral Sauce
or
Roasted, Sliced Filet of Black Angus, Balsamic Glazed Onions,
Roasted Root Vegetables and Garlic Whipped Potato with
Barolo Wine Reduction
