PASSED HORS D’OEUVRES:

 

Mushroom, Grape and Walnut Tartlets

Seared Breast of Duck on a Wild Rice Cake with Blackberry Gastrique

Mini Caramelized Onion, Thyme, and Stilton Pizzetta

 

PLATED SOUP COURSE:

 

Puree of Butternut Squash Bisque with Crème Fraiche
Accompanied by a Candied Pecan Crustini

 

PLATED SALAD COURSE:

 

Mesclun Salad with Pears, Toasted Walnuts, Gorgonzola
Tossed with Balsamic Vinaigrette

Rustic Country Rolls with Whipped Butter

 

MAIN COURSE:

 

Grilled Duck Breast with Cranberry Ginger Reduction
Served over a Bed of Mache

Or

Sea Bass Seared with Garlic Butter
Served with a Tomato Fennel Sauce

Gratin of Potato and Celery Root

Grilled Haricot Verts and Baby Carrots
Drizzled with Walnut Oil

 

DESSERT:

 

Individual Chocolate Molten Cakes with
Raspberry Sauce, Vanilla Ice Cream, and Fresh Berries

 

BEVERAGES:

 

Red Wine, White Wine, Champagne and
Assorted International & Domestic Beer to Include Sam Adam’s Seasonal

Assorted Regular and Diet Sodas
Poland Spring Natural and Sparkling Bottled Water

Consuming raw or undercooked meats, poultry, seafood, shellfish or
eggs may increase your risk to food borne illness