- Hors D'oeuvres
- Beef
tenderloin crostini with roasted onions & stilton
- Beef
Wellington's
- Petite
crab cakes with dill remoulade & cocktail
- Brie
crostini with caramelized mango salsa
- grilled
chicken crostini
- Walnut
roasted pork with three grain mustard
- Appetizer
- Garlic
seared jumbo shrimp over lobster ravioli with caramelized
leeks and tomato champagne veloute
- Salad
- Mixed greens with caramelized apples & walnuts,
tomato, gorgonzola cheese & balsamic vinaigrette
- Entree
- Stuffed salmon with jumbo lump crab fresh dill imperial
with tomato, fresh herbs, aged sherry, wine &
cream
- Wild
mushroom risotto
- Roasted
asparagus with lemon
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