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- Hors d’oeuvre -
Cilantro and Lime Shrimp with Avocado Parisienne
Apple, Pear and Gorgonzola filled endive leaves
Mini Burger Sliders with ketchup and mustard
- Appetizer -
Lemongrass Scented Butternut Squash Soup
with a grilled, then poached, Diver Scallop
- Salad -
Wedges of Bib Lettuce
with dried cranberries, carrot straws toasted pinenuts
and maytag cheese dressing
- Entrée -
Parmesan Crusted Lamb Rack
with horseradish yam mash and grilled vegetables
- Dessert -
After-Eight Parfait
with fresh berries and chocolate rose petals
