Sampler – Grape Leaves, Hummus, Baba Ghanoush, Kalamata Olives and Corsican Feta Vegetarian Moussaka –eggplant and vegetables layered in a fresh tomato sauce
SEAFOOD
Nova Smoked Salmonwith blinis and crème fraiche Grilled Shrimp with Pineapple and Starfruit on asian slaw Jumbo Lump Crab Cake with Black Bean Salsa cilantro emulsion Grilled Salmon with Currant and Rosemary over lentil salad Stuffed Shrimp Santoriniwith feta cheese Seared Chilean Sea Basswith a champagne grape sauce – roasted vegetable tower
POULTRY
Grilled Chicken with ouzo marinade on chickpea patties Crispy Duck Aiguillettewith sweet potato puree and dried cherry demi-glace Lavender and Orange Glazed Quail Breast –capillini pasta and vegetable confetti
MEAT
Lollipop Lamb Chop encrusted with mint and pistachio nuts
with apricot and preserved lemon risotto Angus Beef Carpaccioover petite herb salad with parmesan shavings Chipolte Rubbed Grilled Pork Tenderloin with Plantain Mash
scotch and orange glaze Grilled Lollipop Lamb Chop with Crispy Polenta – rosemary demi glaze
DESSERT
Cheese Platecombination of artisan cheese Petite Crème Brulee Lemon Sorbet in a Chocolate Cup with fresh berries Individual Chocolate Soufflé
