Menu #1
First Course
Heirloom Tomatoes, Baby Red and Green Romaine, Endive and Mâche Salad
With Shaved Manchego Cheese and Arugula-Balsamic Vinaigrette
Entrée
Tamarind Glazed Chilean Sea Bass
Served On an Oversized Wild Rice and Quinoa Cake
Surrounded with Assorted Baby Vegetables
* Vegetarian Alternatives Will Be Available
Dessert
Meringue Cups Served With Roasted Peaches and Fresh Raspberries
Set On a Pool of Cassis Sauce with Light Persimmon Ice Cream
Menu #2
First Course
Homemade Lobster Raviolis Served On A Saffron Sea Food Consommé and
Garnished with an Assortment of Colorful Julienne Vegetables
Salad
Warmed Smoked Salmon Charlotte Set on a Nest of Assorted Baby Lettuces
Served With Shaved Fennel, Toasted Pine Nuts and Drizzled With Truffle Vinaigrette
Entrée
Red Miso Roasted Sliced Duck Breast Served On A Soba Noodle Nest And Served With Yozu-Soy Glazed Oriental Vegetables.
* Vegetarian and Fish Alternatives Will Be Available
Dessert
White Wine Poached Pear Tart Served With Light Cardamom Ice Cream
Decaffeinated Coffee, Cream and Sugar, Tea Available On Request
Menu #3
First Course Assorted Baby Organic Lettuces Served With Air Dried Lotus Root Chips, Avocados, Cabernet Sauvignon Poached Pears,
And Cabrales Blue Cheese, Drizzled With Mustard Vinaigrette
Assorted Grain Breads, Rolls and Assorted Vegetable Lavosh
Sweet Butter Triangles Served To Each Guest
Dual Entrée New Zealand Baby Lamb Chops Served With Provencal Reduction,
Plantain Encrusted Roasted Salmon Served With Tomatillo, Rhubarb,
And Cucumber Salsa
Purple Peruvian Potato Mashed Potatoes with a Goat Cheese Encrusted On Red Lentils
Assorted Sautéed Vegetables Hash
* Vegetarian Alternatives Will Be Available
Roasted Portobello Mushrooms, Cipolline Onion Marmalade
And Herbed Philo Napoleons Drizzled With Sweet Pea and Red Pepper Fondants
Dessert
Roasted Pine Apple Served With Coconut Ice Cream And Drizzled With Spiced Crème Fraîche Caramel Sauce.
Coconut Straws
Decaffeinated Coffee, Cream and Sugar, Tea Available On Request