Cold Chili Seared Ahi Tuna with Avocado Puree on Crispy Flour Tortilla
Endive Spear with Gorgonzola, Poached Pear & Caramelized Pecans
Marinated Beef Wrapped Asparagus with Sherry Vinaigrette
HotMorel Mushroom & Yukon Potato Cake with Caramelized Leek Compote
Spicy Ginger Crab Cakes with Soy Plum Wine Sauce
Lemongrass & Coconut Crusted Chicken Fingers with Candied Ginger Aioli
Roasted Portabella Mushroom & Goat Cheese Soup Puff Pastry Fluron
Roasted Yellow Squash & Brie Soup Chiffonade of Basil & Tomato Concasse
Lobster Bisque with Fresh Tarragon Crème Fraîche
Arugula & Frisee Salad Roquefort Cheese, Walnuts, Asian Pears & Roasted Shallot Vinaigrette
Baby Spinach Salad Frisée, Washington Apples, Hobbs Bacon, Sherry Vinaigrette
Watercress Salad Pickled Shallots, Candied Pecans, Gorgonzola, Red Wine Vinaigrette
Truffled Yukon Gold Ravioli Caramelized Wild Mushroom, Melted Fontina
Cast Iron Roasted Halibut Beluga Lentils with Maine Crab & Lemon Beurre Blanc
Stuffed Quail with Toasted Brioche & Raisins Pistachio Cous Cous, Foie Gras Emulsion
Marrow & Herb Crusted Rack of Lamb Logan Turnpike White Corn Grits, Caramelized Shallot Jus
Espresso Crème Brûlée Served In Demitasse Cup
Vanilla Bean Panna CottaIn Martini Glass
Chocolate Royale Chocolate Sponge Cake With Chocolate Mousse & Gold Leaf
Slow Roasted Pork Loin filled with Bourbon Soaked Dried Fruit, Port Wined Reduction
Fennel Pollen Marinated Sea Bass, Fennel Soubise
Garlic & Herbes de Provence Crusted Leg of Lamb, Roasted Garlic Lamb Jus
Balsamic & Garlic Marinated Chicken Breast served with Mediterranean Salsa
Spinach Gnocchi with Roasted Red Bell Peppers, Extra Virgin Olive Oil & Fresh Herbs
Parma Prosciutto with Seasonal Melon
Antipasto Platter: Sliced Italian Meats & Cheeses
Cherry Peppers, Pepperocinis & Bread Sticks
Grilled Marinated Lamb Kabobs with Mint Yogurt Sauce
Saffron Tomato Cous Cous Salad
Marinated Green & Black Olives
Dolmas: Grape Leaves Stuffed with Lightly Smoked Chicken & Manchego with Romesco
