Hors d' Oeuvres
Miniature Filet Mignon Carpaccio Canapés with Horseradish on French Baguette
Pineapples marinated in Gin and Prosciutto ham rosete
Salad
Baby Spinach with edible flower and avocado ,Orange white truffle olive oil fresh herbs dressing.
Entrée
Grilled Lamb Cutlets in reduced Port wine sauce, wild mushrooms risotto and organic seasonal buttoned vegetables
Crème Brule
Traditional Crème Brule with vanilla pistachio and chocolate dipped strawberries,
fresh made citrus whipped cream
Starts on $95.00 per person (Gala four course sit down dinner, six person minimum but not ultimatum).
