Hors d’Oeuvres
Crispy Wonton Cup
with Ahi Tuna Tartare
***
Foie Gras Torchon
on a Baguette with Port Fig Compote
***
Beef and Asparagus Carpaccio
with a Mustard Horseradish Sauce
***
Wild Mushroom Tartlettes
with a Truffle Aioli
Starters
Ricotta Gnocchi
with Wild Mushrooms and Truffle Oil
***
Salad of Baby Spinach, Goat Cheese and Hazelnuts
with a Champagne Vinaigrette
Endive and Watercress Salad
with Granny Smith Apples, Toasted Pecans
and a Light Honey Mustard Vinaigrette
Intermezzo
Sorbet
Entrées
Grilled Beef Tenderloin
with Fingerling Potatoes, Artichokes and Truffle Ragout
***
Classic Chateaubriand
with Sweet Carrots, Bintje Potato and a Pancetta Cake
***
Porcini Crusted Sea Bass
With Celery Root, Yukon Gold Potato Gratin, Grilled Asparagus
and a Roasted Red Pepper Coulis
***
Seared Fulton Valley Chicken
With Glazed Cippolini Onions, Metropolitan Mashed Potatoes,
Grilled Asparagus and a Marsala Jus
Desserts
Classic Crème Brulée
***
Traditional Wedding Cake
***
Freshly Brewed Coffee, Decaffeinated Coffee and Hot Tea
