RECEPTION:
Assorted passed hors d'oeuvres

FIRST COURSE :
Grilled corn soup with Alaska king crab,
cilantro and lime
OR
Suze salad: mixed field greens with ricotta salata,
spicy pecans & orange balsamic vinaigrette
OR
Hydroponic bibb salad with shaved black truffles,
grana podano and a warm shallot
mustard vinaigrette

SECOND COURSE :
New York strip au poivre with rosemary-scented crispy
creamer potatoes, haricot verts and granache veal reduction
OR
Almond-crusted Idaho rainbow trout with black quinoa,
capers, artichoke hearts, roma tomatoes and a lemon
champagne butter sauce
OR
Espresso-crusted venison with butternut
squash potatoes delmonico, garlic-scented greens with
a cinnamon filbert demi-glace

THIRD COURSE :
Chocolate truffle cake with bittersweet
chocolate mousse with crunchy hazelnuts
and vanilla crème anglais
OR
Upside-down apple fig ginger cake with Braeburn
apple butter, caramel drizzle and spiced sabayon
OR
Homemade pistachio gelato and brandied cherries
with an almond pizzelle cookie and
sweet chantilly cream