Welcome Reception

passed hors d’ouevres with sparkling wine

First Course

Seafood Sampler
Crisp Oyster-bacon potato hash, maple bourbon aioli
Pan Roasted Scallop-confetti of beets, truffle oil vinaigrette, caviar
Warm Olive Oil Poached Shrimp-caramelized eggplant puree, tapenade
(For non shellfish eaters)
Pan Roasted Cod lemon, parsley, olive oil, white anchovy tempura

Second Course

Beef Short Rib Ravioli
caramelized carrot puree, shaved truffle cheese, pinot noir reduction

Third Course

Herb Crusted Lamb Chop
sweet potato au gratin, whole grain mustard demi glace

Fourth Course

Pulled Kurobota Pork Shank
toasted pecan, sweet pea risotto, molasses pan gravy

Dessert Sampler

Lemon tart, pumpkin cheese cake, pecan tart, warm flourless chocolate cake, fresh whipped cream
coffee and tea service