Passed Hors d’Oeuvres

Truffled Cauliflower and Gorgonzola Croqueta
Beggars Purses Filled with Lobster
BLTA Canapes: Bacon, Lettuce, Tomato, and Avocado
Tiny Risotto Cakes Topped with Leeks and Fonduta

Soup Course

Silky White Corn Soup with Lobster Topping

First Course

Grilled Seasonal Vegetable Terrine Layered with Herbal Pesto
Deconstructed Caesar Salad: Parmesan Tuile, Shaved Escarole, Timbale of Artichoke, Crispy Eggplant Parmesan Croutons, Olive Crostini

Main Course

Zucchini Wrapped Lamb Medallions With Red Wine Wild Mushroom Sauce
Individual Root Vegetable Gratin
Haricot Verts with Shallots and Lemon


Individual Caramelized Phyllo Packages Filled With Molten Chocolate With Crème Anglaise and Berries