SAMPLE MENU

HORS D'OEUVRES
WILD MUSHROOM TARTS
PASTRY SHELL FILLED WITH CREMINI, SHITAKI, PORTOBELLO AND OYSTER MUSHROOMS WHICH ARE GRILLED WITH SHALLOTS AND BLENDED WITH JARLSBERG SWISS AND CREME FRAICHE

GRILLED LOBSTER AND GOAT CHEESE
MAINE LOBSTER MEDALLION AND HERBED GOAT CHEESE GRILLED AND SERVED ON ATOASTED HAZELNUT AND SPINACH LAVOSH

SHRIMP AND OLIVE TEPANADE CROSTINI
BUTTERED FOCCACIA ROUND SPREAD WITH A BLEND OF 6 OLIVES AND TOPPED WITH GRILLED OLIVE OIL AND BASIL MARINATED SHRIMP

SPRING LAMB CHOPS
PETITE LAMB CHOPS SLOW ROASTED WITH FRESH ROSEMARY AND PINE NUTS, GLAZED WITH LEMON AND GARLIC

DINNER
BUFFALO MOZZARELLA STACK WITH GRILLED MAINE LOBSTER
IMPORTED FRESH MOZZARELLA, LAYERED WITH RED AND YELLOW BEEF STEAK TOMATOES, FRESH BASIL AND GRILLED BERMUDA ONION ACCOMPANIED WITH GRILLED PETITE MAINE LOBSTER TAIL-AGED MEDONA BALSAMIC DRIZZLE

ROASTED EGGPLANT RAVIOLI
ROASTED EGGPLANT BLENDED WITH ASIAGO CHEESE WRAPPED IN A TOMATO PASTA
PREPARED WITH A SAUCE OF FRESH LEMON PESTO AND LIGHT CHICKEN BROTH

TENDERLOIN OF BEEF
PRIME TENDERLOIN OF BEEF, SEARED WITH SHALLOTS, AND PINK
PEPPERCORNS, AND SERVED WITH A SAUCE PORT WINE, CHANTERELLE AND MOREL
MUSHROOMS

CHILEAN SEA BASS
SEARED AND POACHED IN A FISH BROTH WITH FRESH HERBS AND ROMA PLUM TOMATOES

ROAST GARLIC SMASHED POTATOES
SAUTEED GARDEN SPINACH, ROASTED PINE NUTS

GRILLED BABY VEGETABLES
GRILLED HERB AND GORGONZOLA FLAT BREAD

TRIPLE CHOCOLATE GANOSH TORTE

FRESH RASPBERRIES AND CARAMEL

COSTA RICAN HAZELNUT COFFEE