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MENU #2
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for groups up to 20
if more choose less options.

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HORS D’OEUVRES
a choice of two selections from the hors d’oeuvres menu

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SMOKED SALMON
with candied onion, capers and wasabi yogurt sauce
WARM PORTOBELO, EGGPLANT AND GOAT CHEESE TERRINE
Served with smoked tomato sauce
GRILLED QUAIL
on radicchio and arugula chiffonade with warm sun dried tomato dressing
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BABY SPINACH AND ARUGULA SALAD
tossed in a fig balsamic vinaigrette

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ROAST BREAST OF PHEASANT
with lingon berry thyme sauce served on a nest of red pepper linguine
GRILLED BEEF TENDERLOIN
with roast garlic mash in a foie gras sauce and port reduction
RACK OF AUSTRALIAN LAMB
with a Dijon mustard crust served with a rosemary wine reduction
BAKED SALMON AND SEA BASS ROULLADE
served in an orange tarragon beurre blanc

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FRESH TROPICAL FRUIT MEDLEY
or
CHOCOLATE TRUFFLE
With berry compote and Grand Marnier crème Anglaise
or
WHITE CHOCOLATE TARTUFFO
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PETITS FOURS
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COFFEE OR TEA

$90.00 per person
THE PRICES IN THIS PACKAGE DO NOT INCLUDE TAXES OR GRATUITIES

BON APPETIT