French Onion Soup
Potato Leek Soup
Second Course:
Tea Smoked Duck Spring Rolls
with Asian Style Dipping Sauce
and Roasted Pepper Salad
Honey Smoked Quail with Mixed Grain Salad
and Mango Sauce
Pickled Shrimp with Tabbouleh
and Yello Pepper Coulis
Marinated Tomato's with Fresh Mozerella
and Balsamic Reduction
Third Course:
Marinated Flame Roasted Pepper, Tomato and Grilled Artichokes
with Hearts of Bibb Lettuce and Fried Asiago
Petite Garden Greens with Baked Goat Cheese
in Grape Leaf with Fresh Pear
Arugla and Frisee with Cannelini Beans
Pickled Red Grapes and Spicy Sausage
Assorted Crisp Vegetables and Potato with
Tuna Confit and Citrus Curry Vinaigrette
Fourth Course:
Fruit Ice
Fifth Course:
Grilled Tourendos of Beef with Sauce Aux Champignons
served with garlic mashed potatoes and grilled vegetables
Sauteed Marinated Quail with Port Reduction
served with creamy polenta and grilled zucchini
Pan-Fried Asiago Chicken with Red Pepper Coulis
Roast Pork Loin with Sauce Robert
Smoked Salmon Horseradish Crusted Salmon Filet with Citrus Aioli
Vegetarian Chef's Choice
Sixth Course:
Pear Frangipane Tartlet
Frozen Chocolate Caramel Mousse
Paris Brest
Chocolate Charlotte Russe
Maple Panna Cotta
