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Menu (wines not shown)
Passed Hors d'Oeuvres
with Sparkling Wine Reception
NAPPOLEON OF SUSHI TUNA
TARTAR SERVED WITH WASABI ICE CREAM
LOBSTER NEWBURG IN PUFF
PASTRY SERVED WITH BABY SPINACH SALAD
SEARED HALIBUT OVER PORCINI
MEDITERANEAN RATATOUILLE SERVED WITH PARSLEY
GARLIC EMULTION
SEARED BEEF TENDERLOIN
SLICED PORT VALRHONA CHOCOLATE SAUCE GLAZED
GOLD QUINCE AND MINI SPINACH RICOTTA RAVIOLIS
CHOCOLATE MATIGNON SERVED
WITH RASPBERRY COULIS |