Hors D'ouevres
Parma Proscuitto and Asparagus
Venison Crostini with Shallot Confit
Char Su Duck with Pepper Jam
Salad
Rocket Blue Cheese, Fried Bosc Pears
with Vine Ripe Tomoatoes and Euro Cucumber
tossed in a Balsmaric Glaze
Entree
Baked Halibut with Apple Cider Chive Cream
and
Beef Medallion with Fig Demi Glaze
Herb Fingerling Potatoes and Baby Vegetables
Dessert
Chocolate Cake with Trilogy Mousse