Passed Hors d'Oeuvre

Mini crispy potatoes galette with homemade smoked Salmon with orange confit and a chive emulsion

Petite crepes filled with long island duck confit with caramelized figs and red cabbage chiffonade with a honey port wine glaze

Roasted stuffed mini mushrooms, sauteed fresh spinach with chevre cheese and black olives

Grilled zucchini topped roasted caramelized onions, trio of bell pepper pipperade French mini tart with artichoke heart, asparagus, fresh herbs and Swiss cheese gratinee

Grilled large tiger shrimp wrapped with prosciutto, fresh basil leave and sun dried tomato

Sit Down Dinner

First Course

Fresh ahi tuna tartar with fresh scallion, Capers, ginger & an extra virgin olive oil with lemon lime vinaigrette Served with crispy crostini and herb salad

Second Course

Sweet tomato and basil cappuccino soup

Third course

Roasted petite filet mignon en croute filled with imported porcini mushroom confit of shallot, fagot of haricot vert and a sweet potato timbale and truffle jus

Fourth course

Chilean sea bass medallion with glazed carrot roses, leek compote with a roasted sweet garlic sauce

Dessert

Chef's favorite trio of homemade dessert surprises

House blend coffee service and imported cappuccino bar available