Field Green Salad
Maytag Blue Cheese, Cherry Confetti Tomatoes and Aged Balsamic Vinaigrette
Artichoke and Parmesan Torte
Frisee and Chive Oil
Meze Plateau
Jambon de Bayonne, Smoked Magret Duck, Marinated Seasonal Vegetables, Assorted Olives and Ricotta Salata
Cinnamon and Coriander Seared Rare Tuna
Soba Noodle Seaweed Salad, Wasabi and Mango Oil

Entrees

Filet Mignon
Truffle Mashed Potatoes, Seasonal Vegetables and Roasted Garlic Cabernet Glaze
Miso Glazed Chilean Sea Bass
With Fresh Soybeans, Coconut Rice and Baby Bok Choy
Duck Two Ways
Confit of Duck Leg and Duck Armagnac Sausages with Beluga Lentils & Thyme Jus
Roasted Breast of Free Range Chicken
Roasted Artichokes, Couscous and Tomato Olive Ragout
Marinated Loin of Lamb
Herb Polenta, Caramelized Shallots and Balsamic Reduction

(Vegetable Option Available Upon Request)

Desserts

Vanilla Creme Brulee
Valrhona Chocolate Torte
With Caramel Ice Cream
Warm Apple Galette
With Fresh Whipped Cream
Champagne Royale
Layers of Chocolate Genoise Cake, Dark Chocolate Mousse and Champagne Bavarian