Menu: Formal Congratulations Dinner
Butlered Hors D’oeuvres
Lobster Tarragon Salad in Handcrafted Yellow Corn Cups
Jumbo Green Seedless Grapes Filled with Chevre and Topped with Pistachios
Crispy Won Tons Filled with Wild Mushrooms and Parmesan
Coriander Crusted Tuna on Daikon Rounds Topped with Cucumber Mint Raita
Thinly Sliced Tournedos on Toasted Brioche Topped with Saffron Prune Chutney
Inside Out Tempeh BLT
First Course
Butter Lettuce, Watercress, Avocado, Candied Ginger Kumquats and Jumbo Lump Crab Meat Tossed with Yellow Miso and Orange Zest Vinaigrette
Mizuna, Endive and Radicchio with Port, Thyme and Black Pepper Infused Roasted Pears, Topped with Thinly Sliced Smoked Duck Breast, Caramelized Pecans and Pomegranate Reduction
Entree
Seared Chilean Sea Bass Served with Vermouth, Basil, Lemon Mirepoix Sauce
on a Bed of Saffron Israeli Couscous,
Topped with Glazed Purple and Yellow Baby Carrots
Loin of Lamb Medallions Topped with Black Trumpets and Sherry Reduction
Served with Rosemary Fingerling Potatoes
and Local Green Peas with Mint and Pernod in Crispy Phyllo Cup
Dessert
Champagne and Tangerine Sorbets
with Warm Blueberry Vanilla Compote and Hazelnut Crisp
Selection of Bite Sized Sweets
Goat Cheese Lemon Tartlets on a Bed of Shredded Phyllo
Spiced Chocolate Tarts with Tibetan Pink Salt
Passion Fruit and Mango Tarts
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