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Passed Hors D’oeuvres

 Hawaiian Poke
Ahi tuna marinated in lime, ginger and cilantro
in wonton cups

Wild Mushroom Strudel
a mixture of  porcini and domestic mushrooms in a flaky pastry

 Vietnamese Spring Rolls
with Chinese roasted duck, mango and mint

Polenta Cups
with jalapenos and chevre

First Course

Crab Cocktail with Mango Salsa
Avocado and Lime

Served Salad

Salad of Butter Lettuce
Shaved Fennel   Oranges   Black Olives
Orange Vinaigrette

         Sourdough Baguette         with sweet butter

 Entrée

Herb Roasted Beef Tenderloin
Cabernet demi-glace

Butternut Squash Risotto Cakes

Fresh Green Beans
with Shallots and Almonds

Dessert

Garden of Berries Cake
 
Baby Chocolate Truffles

Freshly Brewed Masterpiece Coffee and Numi Tea