Butlered Hors d'oeuvres
Mini Potato Pancakes with Smoked Salmon, Crème Fraiche and Chives
Crab Cakes Served on a Cocktail Fork with Chili Lime Aioli
Chicken Bundles Wrapped in Prosciutto and Fresh Sage
Roasted Figs with Roquefort and Toasted Walnuts
Salad Course
California Greens, Dried Cranberries, Toasted Pecans, Ruby Red Grapefruit Sections, Gorgonzola Cheese and a Citrus Vinaigrette or Pan Seared Foie Gras atop Baby Field Greens with a Balsamic Reduction
Ciabatta and Herbed Butter
Entrée Course
Chilean Sea Bass with Balsamic Glaze
Herb-Crusted Jamison Baby Rack of Lamb
Wild Mushroom Risotto
Broiled Spring Asparagus with White Truffle Oil
Dessert
Vanilla Bean Soufflé with Grand Marnier Zabaglione
and Fresh Seasonal Berries
