Anniversary Dinner Menu

Passed Hors d’oeuvres
Served on white square platters with fresh flowers

California Lamb Canapés
Thin slices of lamb served on a rosemary potato coin
Topped with crème fraiche and a blackberry coulis

Pumpkin Polenta Cups
Filled with cambozola, sautéed wild mushrooms
And topped with a toasted hazelnut

Smoked Salmon Pancakes
Traditional buckwheat blinis
Topped with smoked salmon, crème fraiche and North American caviar Garnished with chives

Soup Course Served

Chilled Pea and Mint Soup
Creamy blend of sweet peas, mint leaves, leeks and spinach
Garnished with fresh sprigs of mint

Rustic French Rolls
With whipped butter rosettes

Salad Course Served

Insalada di Campo
Mixed spring greens tossed with Gorgonzola, caramelized walnuts and Camembert crostini served with a champagne vinaigrette

Entrée Course

Port-Glazed Filet Mignon
Grilled filets finished with a port demi sauce
Topped with grilled wild mushrooms

Seared Blue Nosed Sea Bass
Marinated in molasses, herbs, vinegar, and walnut oil
Seared and served with a lemon caper butter sauce

Rosemary Potato Towers
Layers of thinly sliced potato
Brushed lightly with an herb butter
Finished with a sprig of rosemary

Asparagus Bundles
Crisp asparagus spears and julienne peppers
Tied with a scallion
Drizzled with lemon butter

Vegetarian Option
Free Form Butternut Squash Ravioli
Filled with a puree of butternut squash and chestnuts
A light sauce of white wine, thyme, parsley
Topped with toasted hazelnuts

Dessert

We Will Gladly Serve Your Wedding Cake along with
Giant Strawberries Decadent with White and Dark Chocolate
and Peet’s Coffee and Assorted Gourmet Teas