DINNER

APPETIZERS
Seafood Bisque
Rich Pacific Lobster, Crawfish and Bay Scallops, simmered in Butter and blended with Créme Fraiche and a touch of Sherry

Herb Chévre Parfait
Goat Cheese, Eggplant Confit, Aged Balsamic Reduction, Basil Infused Micro-Greens

Bateaux Antipasto Plateau
A selection of Fresh Buffalo Mozzarella, Prosciutto di Parma, Roasted and Marinated Vegetables and Assorted Olives

Maryland Lump Crab Cake
Accompanied by Citrus Vegetable Slaw and Dijon Aioli



INTERMEZZO
Baby Organic Greens with Lemon Vinaigrette

ENTRÉES
Filet Mignon
Pan Roasted Filet Mignon with Hand-Mashed Potatoes, Seasonal Vegetables, Blue Cheese and Roasted Shallot Demi Glace

Miso Glazed Wild Alaskan Salmon
Fire Roasted Salmon Fillet served with Fresh Soy Beans, Coconut Rice and Baby Bok Choy

Free Range Tuscan Chicken Breast
Herb Rubbed Chicken Breast with Tuscan White Bean Ragu, Pancetta, Swiss Chard and finished with Asiago Cheese

Rosemary and Mint Braised Lamb Shank
Tender Lamb served aside Creamy Polenta and Fresh Fava Beans

Mediterranean Vegetable Purse
Israeli Couscous, Roasted Vegetables and Imported Cheese in a Whole Wheat Pastry Bundle served on a bed of Baby Carrots, Asparagus and Fire Roasted Red Pepper Puree

DESSERTS
Vanilla Créme Brulee

Warm Valrhona Chocolate Torte
With Dulce de Leche Gelato

New York Style Cheesecake
With Seasonal Fruit Compote

Pear and Almond Torte
With Spiced Whipped Cream and Port Wine Reduction


Menu items are subject to change.