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Passed Hors D’oeuvres
Smoked Salmon Canapé
Spicy Parmesan Straw
Shrimp Shooter with Kiwi Avocado Salsa
1st Course
Seared Scallops with Vanilla Beurre Blance
Garnished with Micro Greens
2nd Course
Beef Tenderloin with Morel Sauce
Over Roasted Garlic Polenta
3rd Course
Duck Breast with Braised Figs
Over Wilted Greens
4th Course
Field Greens with Roquefort, Toasted Walnuts
and Aged Balsamic and Olive Oil
5th Course
Warm Chocolate Cake with Poached Pears
and Cinnamon Anglaise
Download a Printable PDF Version of this Menu
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