PASSED HORS D’OEUVRES
Seared Tuna, Avocado and Japanese Pickled Ginger in a Wonton Cup
Grilled Hanger Steak in a Mini Popover with Whipped Horseradish
Wild Mushroom Tarts with Chive garnish
FIRST COURSE
Apples, Roquefort Cheese And Dried Cranberries On Late Harvest Greens
With Pumpernickel Croutons With A Sherry And Roasted Shallot Vinaigrette
Assorted Rolls and Focaccia
with Herbed Sweet Butter and Pink Sea Salt
SECOND COURSE
Grilled Filet of Salmon over Wild and Basmati Rice Pilaf
served with a Phyllo Purse stuffed with Artichokes, Carrots, Peas
and Fresh Herbs with a Lemon Caper Sauce
VEGETARIAN ALTERNATIVE
Eggplant Roulade stuffed with Spinach and a Julienne of Vegetables
Served over a Lentil Pilaf with Lemon Oil, Asparagus and a
Saffron Tomato au Jus