Cocktail Reception
Deluxe Selection of Hors D’oeuvres Passed Butler Style
Spicy Thai. Beef Roll in Rice Paper • Skewered Duck with Ginger and Scallions • Black Mission Fig and Marscapone Begars Purse • Crisped New England Crab Cakes with Creole Mustard Sauce • Lobster Spring Roll with Tamarind Dipping Sauce

Stationary
Pan Asian • Carverie
Nuova Cucina Pasta
Caspian Sea Selection of Caviars and Smoked Fish
Sushi and Sashimi
Selections of Fruits, Cheese, and Breads from Provence

Dinner Menu

Appetizers
Artichoke and Ragout of Wild Mushroom Tartlet with Herbed Goat Cheese
Spiced Crusted Crispy Duck Breast with Apple Mango Chutney
and Pomegranate Glaze.
Grilled Lemon Grass Scented Gulf Prawns with Spicy Asian Cabbage.

Salads
Watercress and Endive with Crumbled Roquefort, Sliced Pears and Candied Walnuts
Baby Field Greens and Tomatoes with grilled Portobelo Mushrooms Shaved Ricotta Salata and 10 year Aged Balsamic.

Entree
Grilled Rosemary Crusted Veal Chop with Roasted Vegetables,
Caramelized Vidalia Onions and Chanterelle Mushrooms.
Chateaubriand “Au Poivre” with Horseradish Mashed Potatoes and Sauce Perigourdine.
Miso Glazed Grilled Pacific Salmon with Baby Bok Choy, Shitake
Mushrooms and Baby Eggplant.
Oven Roasted Chillean Seabass with Lobster Mashed Potatoes,
Crisped Leeks and Tarragon Butter Sauce.

Desserts
Poached Anjou Pear with Cinnamon Ice Cream.
Warm Chocolate Souffle With Cream Anglais.