Sophisticated Plated Dinner

THE MENU

Passed Hors d’oeuvres
• Mini Tournedos of Beef on Toasted Brioche with Cognac Mayonnaise and Crisp Shallot
*Moroccan Spiced Tiger Prawns
• Endive Spear filled with Roasted Walnuts, Gorgonzola and Vintage Port Soaked Cherries
• Louisiana Style Crab Cakes with Tasso Tartar Sauce
• Artichoke Fritters with Tarragon Aioli
• Three Peppercorn, Tangerine and Soy Marinated Boneless Quail

Stationary Option
Elaborate Display of International & Domestic Cheeses with Dried Fruits, Breads and Imported Crackers and Jams

The Dinner

First Course Selections
• Warm Quail Salad with Honey Mustard Vinaigrette

Entrée Course Selections
• Seared Wild Striped Bass with Tomato and Citrus Buerre Blanc
Potato Puree
Sautéed Baby Spinach

• Herbed Rack of Lamb with Baby Vegetable Ragout
Mustard Spaetzle, Red Wine Thyme Reduction

• Polenta Gratin with Wild Mushroom Bolognese

Dessert
• A Tasting of Mini Pastries
• Imported Chocolate Truffles and Petits Fours