Passed hors d'oeuvresWild mushroom and mascarpone profiterolesSmoked salmon and yukon gold napolean with creme fraiche and chives Saffron poached chicken with caponata on crostini First courseTomato and crayfish salad with lolla rossa greens, blue cheese and basilToasted garlic and olive oil batons EntreeBeef tenderloin with white bean puree, local harvest apple and crisp chanterelleFig and anise rolls with sweet cream butter DessertPavlova-baked meringue shell filled with meyer lemon curd and berriesBittersweet chocolate truffles, dusted with cocoa powder
Passed hors d'oeuvresLemon caper biscotti with herb goat cheeseMarlin skewers crusted with coriander fennel seed and black peppercorn Baked zucchini round with roquefort cheese and an herb crusted tomato First courseSeared scallops on truffled black lentils with wilted arugulaEntreeGrilled lamb chops with herb chevre gnocchi Provencal roasted tomatoes, grilled trevisso and torpedo onion and a black olive vinaigretteBasket of rustic breads and sweet cream butter DessertMacadamia nut tart with caramel sauce and banana rum frozen mousse
Passed hors d'oeuvresBeef tenderloin on yukon gold potato chip with tomato concasse and basilDungeness crab cake with lime chipotle aioli Mint and pink peppercorn crusted chevre, served warm on a garlic crostini First courseRoasted vegetable and chevre timbale with pesto oil on a bed of herb scented couscousEntreeCitrus crusted seared salmon with tomato beurre blanc and braised leeksNicoise olive mashed potatoes Basket of rustic breads and sweet cream butter DessertIndividual berry tiramisu with genoise soaked in chambord and raspberry juice layered with raspberries, strawberries and blueberries and sweetened mascarpone
Passed hors d'oeuvresLeek and feta frittersBruschetta with tomato and mozzarella Endive leaf with grapefruit segment and avocado in an orange vinaigrette First courseFrench lentil salad with brunoise of vegetables, frisee and mini goat cheese ravioliniEntreeNapolean of handmade herb crepes with sun-dried tomato, caramelized leeks and grilled asparagusDessertBittersweet chocolate cups filled with dark and white chocolate mousse with berry coulis and cashew brittle |
