passed hors d'oeuvres

tuna tartare coronet with microherbs and wasabi aioli

smoked duck breast on herb baguette with arugula and roasted porcini aioli

rosemary roasted lamb loin with cured olive tapenade, microbasil and lemon zest on country bread

plated dinner

jumbo lump crabmeat tower
with ruby red grapefruit, avocado, citrus champagne vinaigrette

bibb, belgian endive and radicchio salad with mountain gorgonzola cheese, marinated roasted red pepper and white balsamic vinaigrette

petite filet mignon with foie gras butter paired with
herb crusted sea bass, sweet potato gratin

dessert

chocolate pleasure
layers of chocolate almond cake, creamy ganache and chocolate meringue