summer gala dinner
passed hors d’oeuvres in the garden
red and yellow watermelon towers with whipped feta and balsamic
herbed ricotta, grilled peach and Thai basil crostini
grilled scallop with tomato jam on a fried corn risotto cake
gingered salmon cake with tart lime cream and frizzled ginger
mini Cubano with sweet citrus mustard dip
tenderloin of beef on cheddar biscuits with three grain mustard and caramelized onion
plated dinner in the tent
first course
farmers market chopped salad with pickled vegetables and grilled peaches
freshly baked breads
entrée choices
roasted garlic and herb crusted beef tenderloin with herb stuffed morels and cognac jus
roasted fingerling potatoes, glazed baby carrots and grilled asparagus
rosemary roasted arctic char with citrus fennel slaw
over a fresh summer succotash of edamame, corn, tomatoes and red onion
crisp parmesan polenta cakes
over a fresh summer succotash of edamame, corn, tomatoes and red onion
dessert
double lemon tart with strawberry sauce and sweetened crème fraiche and a butterfly tuille
coffee, decaf and assorted teas
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