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| A Selection of Hors' Douvres |
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| Smoked Brook Trout in Fillo with Micro Arugula |
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| Lobster Wonton in Chinese Soup Spoon |
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| Red and Gold Beet Salad with Herbed Goat Cheese |
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| Seabass with Wild Mushrooms, Truffle Rissoto, Port Wine Sauce |
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| Grilled Filet Mignon, Cabernet Sauce, Turned Vegetables |
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| Key Lime Tart, Chocolate "Luxor", Caramel Creme Brulee |
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