~ Cold Hors d’Oeuvres ~ Szechwan Beef and Scallion Roll
Asian Smoked Salmon and Caviar Stack
Spiced Chicken with Mango Glaze on Plantain Toast
Blackened Scallop with Cilantro Pesto
~ Hot Hors d’Oeuvres ~ Miniature Lump Crab Cakes with Cajun Remoulade
Crisp Vegetarian Tempura Rolls with Ginger Soy Sauce
Phyllo wrapped Shrimp with Fruit Chutney Sauce
Stuffed Mushrooms with Boursin Cheese
~ Salads ~ Farmers Organic Lettuce Salad
Caesar Salad
Belgian Endive, Watercress and Tomato Salad
Baby Spinach Salad
~ Entrées ~ Beef Wellington
With Truffle Sauce, Portabella Mushrooms, Sage,
Roasted Garlic, Seared Polenta and a Marsala Wine Sauce
Tornadoes of Beef
With Horseradish, Shiitake Mashed Potatoes,
Glazed Shallots, and Port Wine Sauce
Seared Breast of Chicken
With Glazed Grapes, Verjus Essence and Asparagus Risotto
Roasted Colorado Rack of Lamb
With a Chili Garlic Rub, Yukon Cheese Mash and
Caramelized Onion Marmalade
Cedar-Plank Roasted Salmon
Dressed over Wasabi Mashed Potatoes and a
Pomegranate Glaze
