Scallops
Photograph by Elizabeth Watt


Celebratory Feast

Butlered Hors D'ouevres

Crab and Avocado Tostadas

Sweet Potato Pancakes with Crème Fraiche and Apple Cracklings

Red Onion and Gruyere Tartlets

Lobster Quesadillas

Filet Mignon Crostini with Herb Butter and Watercress

First Course

Smoked Trout Napoleon on Sweet Potato Crisps

Entrees

Herb Crusted Rack of Lamb with Roasted Shallots and Rosemary Oil

Pan Seared Scallops in Herb Butter with Shitake Mushrooms, Grape Tomatoes and Snow Peas

Eggplant Rolletini with Ricotta Lightly Topped with Béchamel

Vegetable

Herb infused Fingerling Potatoes and French Green Beans with Lemon Zest

Salad

Field Greens with Carmelized Pears, Gorgonzola and Glazed Pecans in White Balsamic Vinaigrette

Dessert

Fudge Brownie Cake with Hazelnut Cream Served with Vanilla Gelato and Chocolate Sauce

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