Passed Hors D'oeuvres
Ahi Tuna and Lobster Danish
California Rolls
Lump Crab Meat Flatbread with Sriarcha Aioli
Salads
Citrus Salad with Granny Apples and Fried Brie
Asian Salad with Toasted Sesame Vinaigrette
Buffalo Mozzarella and Tomato Crostini
Entree
Wild Mushroom Wrapped Beef Tenderloin
Miso Roasted Scallops with Scallion Sauce
Leek and Fennel Stuffed Chicken in a Port Wine Sauce served over Risotto
Dessert
Sorbet Station
Ice-Handed Italian Sorbet
Bourbon Infused Chocolate Strawberries
Creme Brulee Stuffed Pear