SEATED MENU
PASSED HORS D'OEUVRES
PEKING DUCK
ROLLED INTO MANDARIN PANCAKES WITH HOISIN AND SCALLION
LUMP CRAB WITH AVOCADO MOUSSE
AVOCADO GOAT CHEESE MOUSSE TOPPED WITH JUMBO LUMB CRAB, PRESENTED ON ROSEMARY FOCACCIA TOAST POINTS
PETITE BABY LAMB CHOPS
SERVED WITH A MEDITERRANEAN POMEGRANATE BARBEQUE SAUCE
***
FIRST COURSE
GOLDEN BEETS SALAD
BURGUNDY BALSAMIC MARINATED FIGS WITH ROASTED GOLDEN BEETS AND DANDELION GREENS
***
PLATED DINNER
HERB ENCRUSTED SALMON
FRESH SALMON SIDES ROASTED WITH A DELICATE DILL CREAM SAUCE
ROASTED POTATOES
RED SKIN POTATOES SAUTEED AND ROASTED WITH
FRESH GARLIC, KOSHER SALT, AND CRACKED BLACK PEPPER
WILD AND WHITE RICE
WITH SUNDRIED CHERRIES, SCALLION AND TOASTED PINE NUTS
ASSORTED BREAD BASKET
FRESHLY BAKED ITALIAN FLATBREADS, FOCACCIA,
AND ASSORTED DINNER ROLLS SERVED WITH SWEET BUTTER
***
DESSERT
CRÈME BRULEE
TRADITIONAL FRENCH CUSTARD WITH A CRISP CARAMEL SHELL
FRESHLY BREWED FRENCH ROAST COFFEE, DECAFFEINATED COFFEE, AND AN ASSORTEMENT OF TEAS
SERVED WITH CREAM, SUGAR AND LEMON WHEELS
