Simply Elegant

Butlered hors d’oeuvre

Fruit Napoleon

Polenta Fries in Mint Julep Cups

One bite Fish and Chips with Cider Vinegar

Gorgonzola Crème Brule Marbles with Duck Confit and Blackberry Gastrique

Poblano Wrapped Cumin Roasted Beef with Crème Fraiche

Foie Gras Club Sandwich on Brioche

Lemon- Basil Sorbet Spoons

1st Course

Infusion of Vegetable Soup!

Garnished with Baby Carrots, Asparagus Tips, Fava Beans and loads of Chervil

~or~

Chilled Romesco Sippers with Skewered Baby Vegetables…

Sugar Snap Peas, Baby Potatoes and Tomatoes

2nd Course

Pan Seared Diver Scallop with Lentils, Pancetta and Cider Reduction, served with Chilled Mascarpone Foam

3rd Course

Black Sesame Encrusted Organic Chicken Leg with Confit of Shallot- sweet and savory- delish!

4th Course

Tangerine Glazed Pork Belly with Toasted Hazelnuts

Dessert

Seared Nectarines and Peaches with Caramelized Sugar and Crème Anglaise with Fresh Organic Mint

Coffee and Tea

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