Passed Hors d’Oeuvres

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Petit Jonah Crab Cakes with Caper Aioli

Petit Filet Mignon with Herbed Butter

Coriander Lime Shrimp with Chili Lime Dipping Sauce

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Baby Greens with Tricolored Roasted Beets, Goat’s Cheese,

Toasted Walnuts in a Raspberry Vinaigrette

Or

Potato Leek Soup

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Warm Artisan Breads with Irish Butter

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Dijon Herb Crusted Rack of Lamb with a Balsamic Fig Glaze

Buttered Fingerling Potatoes with Parsley and Shallots

Sauteed Broccoli Rabe with Garlic Oil

Or

Roasted Filet of Halibut with Ginger Shitaki Cream Sauce

Lemon Infused Basmati Rice with Snap Peas

Roasted Asparagus with Citrus Butter

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Chocolate Mousse with Fresh Berries

Tarte Tatin with Ginger Whipped Cream

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Coffee and Tea