Hors d�Oeuvres
Warm Lobster Medallions
With a Roasted Mango Relish
Seared Foie Gras
Served on Brioche Toast with Caramelized Green Apple and Honey
Tartare of Ahi Tuna
With Avocado and Lime served on a Gaufrette Potato
Appetizers
Crisp Skin Duck Confit
With Braised Red Cabbage and Wehani Rice
Seared Scallop
On an Artichoke Risotto Cake with Tomato and a Tarragon Vinaigrette
Seasonal Soups and Salads
Asparagus Soup
With Lemon Cr�me Fra�che
Endive and Apple Salad
With Candied Walnuts and Point Reyes Bleu Cheese
Butter Lettuce and Lobster Salad
With Crispy Pancetta, Tarragon and a Lemon Vinaigrette
Intermezzo Course
Chilled Melon
With Lime, Ginger and Mint
Seasonal Citrus Sorbet
Entr�es
Roasted Rack of Lamb
With Creamy Herbed Polenta, Garlic Jus and Red Pepper Gastrique
Wild King Salmon
With Truffled Mashed Potatoes, Wilted Choy, Saffron and Orange Nage
Free Range Chicken Breast
With Heirloom Potatoes, Herb Salad and a Natural Jus
Filet Mignon
With Celery Root Pur�e, Arugula and Blue Cheese Salad,
and Natural Jus
Desserts
Tahitian Vanilla Bean Cr�me Br�l�e
With Sauce Cr�me Fra�che
Meyer Lemon Curt Tart
With Meyer Lemon Sorbet
Wedding Cake Sliced and Served
Freshly Brewed Coffee and Tea Service
