BUTLERED HORS D’OEUVRES
MUSHROOM & ARTICHOKE CROSTINI
Mushrooms, Artichokes, Scallions and Garlic sautéed in White Wine and, Served atop Toasted French Bread Medallions
PAN SEARED SEA SCALLOPS WITH HONEY ORANGE SESAME SAUCE
Fresh Sea Scallops lightly seasoned and Pan Seared in Peanut Oil, Skewered and offered with a Honey Orange Sesame Sauce
CHICKEN ANTICUCHOS
Twirled Garlic Herb Chicken Ribbons and a bite of Roasted Red Potato offered together with Chimichurri Drizzle
FIRST COURSE
ROASTED TOMATO SOUP
Oven Roasted Tomatoes simmered in a rich Chicken Stock with Garlic, Roasted Shallots and Fresh Oregano, Finished with a touch of Heavy Cream and Butter, Topped with Cornbread Croutons and Manchego Curls
BREAD PASS
Hearth Baked Breads and Savory Scones and Butter
MAIN COURSE
GRILLED BABY RACK OF LAMB
Baby Racks of Lamb Marinated with Rosemary, Garlic and Thyme, Seared over hot coals to a perfect medium rare
LEMON HERB SHRIMP SAUTE
Large Tiger Shrimp quickly sautéed with Butter, Garlic, Lemon and fresh Herbs, Served with Soft Polenta, grilled Plum Tomato and sauteed Sugar Snap Peas
SALAD COURSE
BABY SPINACH AND RADICCHIO WITH SIZZLING CHEESE CROUTONS
Baby Spinach and Radicchio lightly tossed with First Press Extra Virgin Olive Oil and Balsamic Vinegar Reduction, Topped with Sizzling Goat Cheese Croutons
DESSERT
TRIPLE CHOCOLATE DELIGHT
Three layers of Chocolate Genoise, Chocolate Ganache & Chocolate Mousse, Finished with Ganache and presented on a pool of Hazelnut Sauce
COFFEE & TEA