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Plated Dinner MenuPassed Hors d'OeuvresPotato 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 BoucheWhite Corn Grits with Mascarpone and Veal Demi-Glace Sauce First PlateOlive Oil Poached Sea Bass, Citrus Beurre Blanc and Vegetable Confetti Second PlateSlow Braised Lamb Shank, Zinfandel Essence, Lamb Sausage and French Green Lentils Third PlateHearts of Butter Lettuce with Humboldt Fog Goats' Milk
Cheese, Artichokes DessertTrio of Fresh Berries, Shortcake Biscuit, Mint Chantilly Cream and Fraise des Bois Sauce Mignardise |
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