SAMPLE MENUS | Eight Course
Hors d’oeuvre Course, passed
Lobster Bisque
Roasted Tomato and Fennel
Butternut Squash with Bacon
Fish
Seared Diver Scallops with Caviar Risotto, Arugula, and Sweet Corn Sauce
Salad
Heirloom Tomato and Asparagus Salad with Micro Greens and Basil Vinaigrette
Meat
Duck Brest with Roasted Winter Squash, and Aged Balsamic Reduction
Intermezzo
Sorbet
Main
Rack of Lamb with Sweet Potato Puree, Braised Brussel Sprouts, and Walnut Mint Pesto
Fromage
Mascarpone Mouse with Praline Cracker
Dessert
Mini Pumpkin Cheese Cakes
