First Course
Colossal Shrimp Cocktail
Jumbo Lump Crab Cake
Crab & Asparagus Salad
Fresh Gold Band Oysters on the Half Shell
Lobster Cocktail
Second Course
Hearts of Romaine Caesar Salad
with Sweet & Tender Baby Hearts of Romaine, Toasted Garlic
Croutons, Fresh Parmigiano Cheese & a Tangy Homemade Dressing
Boston Bib Salad
with Blue Cheese, Apple Smoked Bacon & Grilled Onions
Wild Greens
with Candied Walnuts, Blue Cheese, Strawberries & a Raspberry Dressing
Heirloom Tomato & Fresh Mozzarella Salad
with a Basil & Balsamic Reduction
Saffron Scented Potato Medallions
with Lobster & Passion Fruit Vinaigrette
Wild Mushroom Bisque
with Truffle Crème Fraiche
Main Course
Herb Crusted Salmon with a Citrus Bur Blanc
Fingerling Potatoes & Sautéed Spinach
Filet Crowned with Crab Stuffed Shrimp
Fingerling Potatoes & Grilled Asparagus
Wild Boar Chops with a Merlot Sauce
Wild Mushroom Bread Pudding & Seasonal Squash Ratatouille
New Zealand Lamb Chops with a Mint Citrus Glaze
Garlic Mashed Potatoes & Haricot Vert Almandine
Veal Chop with a Merlot Sauce
Sweet Potato Lyonnaise & Steamed Asparagus
Beef Wellington
Garlic Mashed Potatoes & Steamed Broccoli
Grilled Chicken Marzara de Vallo
Chicken Breast Grilled then Topped with Roasted Artichokes,
Sun Dried Tomatoes & Jumbo Shrimp in a Garlic Sauce
Final Course
Fresh Fruit & Cream
Cheese Cake
Chocolate Mousse & Raspberry Tart
Texas Pecan Pie
Italian Cream Cake
