Chef's Choice Passed and Displayed Hors d' Oeuvres

FIRST COURSE

Roasted Duck Confit
Braised Duck with Cherry Balsamic Demi-Glace served atop a Double Ripe Plantain Cake and a garnished with Sun-Dried Cherries and Candied Pecans

Exotic Mixed Greens
Tossed with Julienne Sweet Fennel, Cinnamon-Caramelized Pecans, imported Goat Cheese and Clementine Orange Vinaigrette

Lobster Bisque
Rich Lobster simmered in Butter and blended with Crème Fraiche and a touch of Sherry

Scallops Mornay
Bay Scallops Braised in a Light Cream Sauce served over a bed of Baby Spinach and finished with Fontina Cheese

MAIN COURSE

Cornish Game Hens
Brimming with a Sundried Cranberry & Cornbread stuffing glazed with Pecan and Brown Sugar Carmelization served over warm Polenta.

Wild Alaskan Salmon
Garlic and Dill Marinated Salmon roasted with a splash of Chardonnay and served over Cajun Spiced Couscous and a Tower of Roasted Ratatouille Vegetables

Beef Short Ribs
Syrah Braised Short Ribs in a Cabernet Demi Glace served with White Truffle Mashed Potatoes, and Seasonal Steamed Vegetables

Seafood Ravioli Gratinee
Ravioli Pasta stuffed with Shrimp, Scallops and Crab finished Au Gratin with Parmigiano-Reggiano Cheese and Pomodoro Ragu

Center Cut Boneless Pork Chop
Grilled Center Cut Pork Chop finished with a Lemon Rosemary White Wine Reduction and served with Citrus Herb Roasted Potatoes and Red and Yellow Bell Peppers

Mediterranean Vegetable Purse
Israeli Couscous, Roasted Vegetables and Imported Cheese in a Whole Wheat Pastry Bundle served on a bed of Eggplant Confit, Grilled Baby Carrots and Asparagus, all finished with Fire Roasted Red Pepper Puree

DESSERT

Chef's Choice of Seasonal Pastries and Petit Fors
Chocolate Fountain and Assorted Fruits and Cookies