~ Hors d’Oeuvres ~
Spicy Lobster Salad on Sesame Wonton Crisp
Peppered Lamb Tenderloin on Rosemary Skewer
Creamy Tomato Bisque Demitasse with Petite Grilled Cheese
~ First Courses ~
White and Green Asparagus Salad
with Caramelized Shallots, Lambs Lettuce
and Sweet Balsamic Reduction
Chilled Champagne and Cucumber Soup
with Fried Basil Garnish
~ Entrées ~
Aged New York Steak
with Bourbon Demi Glace, Baby Green Beans
and Wild Mushroom Risotto Cake
Ginger-Soy Glazed Rack of Lamb
with Scallion Mashed Potatoes
and Wok-Charred Spring Vegetables
Pan-Seared Pacific Halibut
with Potato Sunchoke Gratin, Smoked Tomato Confit
and Pancetta Sautéed Spinach
Garlic and Fennel Seed Crusted Porterhouse Pork Chop
Butternut Squash Puree and Braised Chard
with Calvados & Apple Reduction
~ Desserts ~
Pear and Local Honey Cake
with Cognac Crème Anglais and Walnut Brittle
Espresso Pot de Crème
with Maker’s Mark Whipped Cream
and Chocolate Shortbread Stick
Wedding Cake Sliced & Served
Coffee & Tea Service
