Reception

International Cheese display
Hand picked imported & domestic cheeses, Artisanal breads, dried fruits, jams & infused honeys

Hors d' Oeuvres'

Yukon gold & white truffle potato croquets with chive crème fraiche
Warm savory lobster bread pudding
Smoked duck & maple cream on black walnut bread
Fig, Fontina & lavender in a buttery pastry
Greek olive & creamy goat cheese tart
French onion boule
Riondo, Veneto Prosecco, Vino Frizzante, Italy NV

Amusé

Lobster “cappuccino” with white truffle froth

First Course

Duo of Tuna
Seared & tartare with pickled dikon pearls, cilantro salad and Asian dressing
Schloss Vollrads, Spätlese Rheingau Riesling, Germany 2007

Second Course

Oven roasted Vermont Quail stuffed with farmhouse blue cheese & wrapped with prosciutto de Parma,
in a port wine-current sauce
Kaiken Ultra, Table Red Wine, Mendoza Argentina 2006

Third Course

5-spiced braised Waygu beef short rib with caramelized sweet & sour sauce, Kim chi and sweet potato puree
Colome, Malbec Estate Vale Caichaqui, Salta, Argentina 2007

Dessert

Pain Perdue
With cinnamon apples, caramelized pistachios, smoky apple wood bacon
Topped with lemon verbena scented sweet cream
Clos Saint - Denis, Pomme de Glace, Quebec Canada