Selected Passed Hors d'oeuvres
Potato Pancakes with Apple Sauce and Sour Cream
Tempura of Assorted Vegetables with Soy Ginger Dip
Salmon Ribbons with Lemon Dill Sauce
Seared Tuna with Wasabi on Rice Cracker
Vegetarian Roll-ups with Homemade Boursin
Pecan Chicken with Maple Cream
Brie Tartlets with Homemade Chutney and Pecans
Asian Beef Skewers flavored with Star Anise
and more.....
First Course
Mixed Green and Arugula Salad with Orange Sections,
Walnuts, Roasted Beets, and Goat Cheese Crouton
Main Course Selections
Rack of Lamb with Garlic, Saffron, and Red Wine
Stuffed Breast of Chicken with Provencal Herbs and Marsala
Sauce
Tenderloin of Beef with Wild Mushrooms, Shallots, and
Red Wine
Seared Sea Bass with Thai Style Sauce
Risotto Cake with Fresh Peas and Fontina
Jardinieres of Seasonal Vegetables
Stuffed Tomato with Three Cheese Souffle
Garnish
Assorted Bread Basket
Dessert
Dark Chocolate Praline Souffle with White Chocolate
Sauce served with Malted Wafer
Sample Menu