Sampling of hors D'Oeuvres to Pass
WARM
FROG LEG LOLLIPOP
BASIL PISTOU
SAUTEED DUCK FOIE GRAS SPOONS
PINK GRAPEFRUIT SYRUP
MAINE LOBSTER RISOTTO CAKES
CILANTRO SALSA
PEEKY TOE CRAB FRITTERS
JALAPENO REMOULADE
KOBE BEEF SKEWERS
ROASTED ORGANIC BEETS & TANGERINE RIND
MALAYSIAN FREE RANGE CHICKEN
MOLASSES GINGER GLAZE
SUGAR CANE SKEWERS
BUTTER POACHED LOBSTER SPOONS
GRUYERE, ST. ANDRE & SHARP CHEDDAR
LINGOT DU QUERCY
HEIRLOOM TOMATO TARTLETS
CHILLED
BEEF FILET CROSTINI
ARUGULA, ARTICHOKE, FENNEL
PARMESAN REGGIANO
COBB-SMOKED PHEASANT SALAD
ENDIVE SPEARS
TUNA TARTAR
JAPANESE CUCUMBER CUP
MILLE-FEUILE OF SMOKED SALMON
CREAM CHEESE ON PUMPERNICKEL
QUINOA BLINI
IRANIAN ALMAS CAVIAR WITH ORGANIC CREME FRAICHE
MARINATED NANTUCKET BAY SCALLOPS
RED NAVEL ORANGE, ENGLISH CUCUMBER, CILANTRO COULIS
VENISON TENDERLOIN
ONION PORT MARMALADE
PARMESAN CROSTINI
Seated Summer Dinner
COURS UN
ASPARICI & TARTUFO BIANCO ANGNOLOTTI
WHITE TRUFFLE OIL
COURS DEUX
POACHED FRENCH PEARS
CARROT FLAN
COURS TROIS
SOLE DE LA MANCHE MEUNIERE
HEN OF THE WOODS MUSHROOM SAUTE
HUCKLEBERRY SORBET
COURS QUATRE
COTE D'AGNEAU
CARMELIZED FENNEL BULB
ROSEMARY NICOISE FONTINA
COURS CINQ
BRILLAT SAVARIN
BOYSENBERRY COULIS
COURS SIX
JERUSALEM ARTICHOKE
HAZELNUT BUTTER
COURS SEPT
VALRHONA FLOURLESS CAKE
CHAMPAGNE SABAYON
BLACK RASPBERRY COMPOTE
