French Service Dinner Party

THE MENU

Passed Hors d’oeuvres
• Cauliflower and Potato Pizettas Topped with Fresh Ricotta and Olive Oil Drizzle
• Crusted Asian Maryland Crab Cakes with Wasabi Caper Remoulade and Shaved Cucumber
• Traditional Argentinean Empanaditas Stuffed with Beef, Green Olive, Egg and Tomato

First Course
• Organic Micro Greens and Shaved Fennel Salad Served with Fresh Orange Segments, Toasted Pistachios, House Cured Olives and Ribbons of Parmesan Tossed in a Blood Orange Vinaigrette Served with Sea Salted Herb Focaccia
OR • Individual Wild Mushroom Lasagna Made with Homemade Semolina Pasta, Wild Mushrooms and a Light Parmesan Béchamel Served with a Tiny Micro Salad

Main Course
• Pan Seared Sea Scallops and Crispy Prosciutto with Roasted Tomatoes and Smashed Truffled White Beans
• Mini Baguette, Black Olive and Rosemary Dinner Rolls
French Whipped Butter

The French Cheese Course
A Chef’s Selection of 4 or 5 Imported French Cheeses
Assorted Sliced Artisanal Breads
Dried French Pears and Clusters of Roasted Grapes

Dessert Course
• Individual Chocolate Fondue Served with, Banana, Strawberry, Marshmallow Pound Cake and Salty Pretzel