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Passed Hors D’oeuvres
Garlic Shrimp with French Lentils
Smoked Duck Breast with White Bean Puree Crostini
First Course
Roasted Sea Bass with Golden Beets
And Blood Orange Reduction
Second Course
Braised Lamb Shank with Truffle Mashed Potatoes
Third Course
Field Greens with Haricot Vert and Sherry Vinaigrette
Fourth Course
Cheese and Fruit
Fifth Course
Warm Chocolate Cake
with Roasted Apricots and Raspberry Sauce
Download a Printable PDF Version of this Menu
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