Tray Passed Hors D’Oeuvre

Crudite with Blue Cheese Dressing
 Chilled Mint Pea Soup
Cheddar Macaron
Orange and Ginger Glazed Pork Skewers

First Course

Maine Lobster, Royal Sweet Scallop, Black Tiger Shrimp Salad

Summer Vegetables, Fennel Pollen Crisp, Citrus & Tarragon Bisque Dressing

Second Course

Pacific White Sea Bass

Glazed Cippolini,  Onion, Artichoke and Pancetta “Fricassee”, Green cabbage, Sauce Bordelaise

~ or ~

Roasted Leg of Lamb

Rosemary Scented Marbled Potatoes, Ratatouille Nicoise, Tomate “Provencale”, Garlic confit,

Olive and Basel jus. served with French bread and butter

Third Course

Caramelized Vanilla Mille Feuille

Warm summer fruits, Light Caramel jus, Roasted Almonds


Coffee service and mignardises