APPETIZERS

TIER I

Cream of Asparagus Soup with Crème Fraîche and Salmon Roe
Roast Chicken Consommé with Vegetable Sushi
Velvet Potato and Leek Soup with Red Pepper Coulis
Seared Scallops, Mashed Purple Potatoes, and Balsamic Reduction
Seasonal Fruit Plate with Midori Mint Yogurt
Local Camembert with Candied Cherries and Ginger Honey
Terrine of Green Asparagus, Beet Coulis, and Golden Chanterelles
Seared Shrimp, White Beans with Thyme, and Basil Oil
Crispy Duck Spring Roll with Sesame Seaweed Salad

TIER II

Puree of Potato Soup with Sliced Poached Fingerling Potatoes and Flying Fish Roe
Cream of Broccoli Soup with Smoked Salmon Ribbons and Dill
Terrine of Golden Chanterelles with Lingonberry Marmalade and Micro Greens
Consommé of Roast Duckling with Duck Confit and Spring Peas
Watermelon Soup with Balsamic Drizzle
Fresh Fig with Prosciutto, Lemon Thyme, Cracked Olives, and Basil Oil

TIER III

Port- and Honey-Lacquered Quail with Fresh Figs and Julienne Prosciutto
Citrus-Marinated Crab Salad on Blini
Sesame-Encrusted Ahi Tuna with Baby Bok Choy Marinated in Ginger and Wasabi Crème Fraîche
Mushroom Consommé with Vegetable Pearls
Heirloom Tomato “Ceviche” with Basil Oil on a Parmesan Crisp
Carpaccio of Beef with Lemon and Capers, Crostini, and Extra Virgin Olive Oil

It would be our pleasure to customize any menu selection based upon your personal taste and preferences.
Surcharges may apply.