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Hors d’oeuvre
Caesar Parmesan Cones or
Garlic Shrimp With Avocado Parissiene
Appetizer
Thai Butternut Squash Soup
with grilled and poached Diver caught sea scallop
Spring Greens
finished with Pumpkin seed oil and toasted
goat cheese and walnut crisps
Entrée
Proscuitto Wrapped Beef Tenderloins
served over Baked Portobello Mushroom, Broccolini
and topped with red onion marmalade
Dessert
After Eight Mint Parfait with Fresh Berries

Hors d’oeuvre
Garlic Shrimp with Avocado Parissiene or
Apple, Pear and Gorgonzola filled endive leaves
Appetizer
Wild Mushroom Broth
with caramelized onion and chive Crouton, scented with truffle oil
Entrée
Pillow of Smoked Wild Alaskan Sockeye  Salmon
stuffed with traditional garnishes topped with Spring Greens finished with Danish Dill Mustard Dressing and Toasted Melba crisp
Rack of Lamb
topped with a Parmesan and garlic crust,Served with a yam mash and grilled vegetable tower, redwine demi, Yam julienne chips
Dessert
Chocolate Mousse Cake and Tart Tatin
with whipped cream and Macerated Berries.

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