Plated Dinner Menu

Passed Hors d'Oeuvres

Potato Pancakes with Keen's Cheddar and Sautéed Braeburn Apples

Soft Scrambled Hen Eggs, Truffle Oil, Snipped Chives and Shallots in Puff Pastry

Crostini of Wild Mushrooms, Sautéed Leeks and Herb Mustard Butter

Amuse Bouche

White Corn Grits with Mascarpone and Veal Demi-Glace Sauce

First Plate

Olive Oil Poached Sea Bass, Citrus Beurre Blanc and Vegetable Confetti

Second Plate

Slow Braised Lamb Shank, Zinfandel Essence, Lamb Sausage and French Green Lentils

Third Plate

Hearts of Butter Lettuce with Humboldt Fog Goats' Milk Cheese, Artichokes
and Toasted Hazelnuts

Dessert

Trio of Fresh Berries, Shortcake Biscuit, Mint Chantilly Cream and Fraise des Bois Sauce

Mignardise