Passed Hors D’Oeuvres & Champagne

Baby Beet & Asparagus Salad

With Crumbled Chevre, Candied Pecans, Port Poached Pears & White Balsamic Vinaigrette

Filet of Opah Fish Steamed in Banana Leaf

With Maitake Mushrooms, Thai Basil & Home-Made Yellow Curry Sauce

Osso Bucco Raviooli

With Black Truffles, Smoked Tomato & Bone Marrow Coulis

Grilled Rack of Lamb

With Lavendar Whipped Potatoes, Minted Baby Vegetables & Carambola Glaze

Cognac Chocolate Truffle Tart

With Candied Macadamia Nuts, Chocolate Malted Crust & Caramel Mousseline

Assorted Petit Fours

Including Cardamom Shortbread Cookies & Pistachio Biscotti