Passed Hors d'oeuvres

Wild Mushroom and Sauteed Onion in Madeira Cream on Puff Pastry

Salade

Baby Greens with Fennel, Orange, Pine Nuts, and Citrus Vinaigrette

Soup

Roasted Garlic Bisque with Grilled Leeks

Entrée

Lamb Rack with Huckleberry Jus

Mashed Yams with Coconut Milk and Dark Rum

Sauteed Kale with Garlic and Lemon

Dessert

Chocolate Cake with Ganache. Créme Anglais and Poached Pear Garnish

Passed Hors d'oeuvres

Prosciutto Wrapped Asparagus with Balsamic Reduction

Skewered Lamb with Pomegranate Glaze

Salade

Butter Lettuce with Sherry Vinaigrette, Red Onion, Grilled Peaches, Point Reyes Bleu Cheese and Spiced Walnuts

Entrée

Ginger Glazed Pork Tenderloin with Plum Chutney served with Basmati Rice and Sauteed Spinach

or

Grilled Salmon with Tropical Salsa, Scallion Mashed Potatoes and Seasonal Vegetables

 

Dessert

Lemon Pound Cake with Peach-Blueberry Compote and Chantilly Cream