1st Courses

Belgian endive, argula and oranges with walnut vinaigrette

Field green salad with strawberries, gorgonzola and balsamic vinaigrette

Grilled asparagus and quinoa salad with goat cheese

Caprese salad of heirloom tomatoes, buffalo mozzarella, fresh basil, aged balsamic and olive oil

2nd courses

Butternut squash orzo with seared diver scallops and apple cider burre blanc

Artichoke and Mascarpone ravioli with shaved parmesan

Roasted tomato soup with basil oil and mini grilled cheese

Sweet Maine lobster bisque with aged Cognac

Entrees

Filet Mignon with Tawny port wine mustard sauce and Parmesan orzo

Orange and horseradish crusted sea bass with wild rice pilaf and grilled summer squash

Shallot and thyme crusted rack of lamb with blue cheese potato gratin

Veal medallions with red onion marmalade, roasted garlic potato puree

Yucca crusted seared Ahi tuna with coriander white wine reduction, peanut lime jasmine rice garnished with coarse ground toasted peanuts

Pan seared pork medallions with apple cider glaze and root vegetable hash of butternut squash, parsnip and celery root topped with maple butter

Roasted chicken breast with goat cheese, garlic and lemon served with garlic potato puree and grilled asparagus

Red wine braised beef shanks with soft polenta, caramelized shallots, mustard and thyme

Desserts

Raspberry almond cakes

Apple tart-tatin - berry tartlets

Warm Valrhona chocolate cakes

White chocolate covered strawberries

Profiteroles with chocolate sauce