 ARUGULA & PEAR SALAD
CANDIED PECANS, GOAT CHEESE,
CHAMPAGNE VINAIGRETTE



 BUTTERNUT SQUASH RAVIOLI
BASIL BROWN BUTTER



 PAN SEARED HALIBUT
PRESERVED LEMON


 BABY FINGERLING POTATOES & HARICOT VERT


 MOLTEN CHOCOLATE CAKE
FRESH RASPBERRIES, CHANTILLY CREAM

 PICKLED BEET SALAD, GOAT CHEESE, MICRO SWISS CHARD, WHITE BALSAMIC WALNUT OIL DRESSING


 CAJUN STYLE TUNA STEAK
BOK CHOY, BLACK STICKY RICE


 GRANNY SMITH APPLE CRISP
VANILLA BEAN ICE CREAM, CARAMEL SCRIPT

 CHILLED CUCUMBER SOUP, CRISP FENNEL AND DILL


 GRILLED LAMB CHOPS, GRILLED EGGPLANT AND TOMATO SALAD


 WILTED BABY SPINACH WITH FETA


 PAN SEARED SALMON NOISETTES
STIR- FRY VEGETABLES, SWEET POTATO TEMPURA


 NEW YORK CHEESE CAKE TART
MACERATED STRAWBERRIES & WHIPPED CREAM

 TOUR CATERING GARDEN SALAD: CUCUMBER, MANGO TOMATO, WITH A WHITE BALSAMIC VINAIGRETTE


 SURF & TURF: GRILLED FILET OF BEEF AND POACHED LOBSTER RED WINE JUS & LEMON HERB BUTTER, ROAST FINGERLING POTATOES, GRILLED ASPARAGUS


 FRENCH ROAST CHICKEN BREAST WITH CONFIT ROAST FINGERLING POTATOES, GRILLED ASPARAGUS, Natural JUs


 COCONUT CARROT, LEMON CREAM CHEESE TOP

 WILD MUSHROOM NAPOLEON: GRILLED PORTABELLA, CRIMINI, CHANTERELLE, OYSTER, AND SHIITAKE MUSHROOMS, BAKED SHEETS OF PASTA INFUSED WITH TRUFFLES AND PORT WINE


 ROAST MUSCOVY OF DUCK, WHIPPED BUTTERNUT SQUASH, BROCCOLI RABE, BEET CHIPS, EPICE GLAZE

 HERB CURED CHILEAN SEA BASS, CITRUS BUTTER

 SWEET TABLE: ASSORTED GOURMET COOKIES, PETITE FOURS, AND TRIFLES

 MINI GNOCCHICHIPOLINI ONIONS, ARTICHOKES, CHANTERELLE JUS

 BARBEQUE BRAISED SHORT RIBS, POMMES AU-GRATIN, HARICOT VERT, ROAST SHALLOTS, MESQUITE BARBEQUE GLAZE