FOUR COURSE DINNER PARTY

Artisan cheeses with flatbread and ficelle

Passed hors d’oeuvres:

Seared foi gras served on crisp brioche

with a sweet balsamic onion confit

Seared tuna sashimi on a crisp wonton

with pickled ginger and a wasabi cream

Lobster crab cakes with a gazpacho remoulade

First course:

Seared sea scallops with an apple cider reduction

and sautéed leeks

Second course:

American rack of lamb with a light herb crust

served with sautéed petite root vegetables

and creamy risotto with truffle oil

Third course:

Salad of endive, arugula, and tender bib lettuce

Dessert course:

Roasted pears with white chocolate zabione

FOUR COURSE DINNER PARTY

FOUR COURSE DINNER PARTY

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