Plated Reception I

PASSED HORS D’OEUVRES

 

Kennebunkport Lobster Bisque
with crisp lobster wontons in demi tasse cups

 

English Pea Blini
with beet cured Norwegian salmon and crème fraîche

 

Duck Confit Crostini
with Crottin De Chavignol goat cheese, arugula and sour cherry salad

 

Butternut Squash and Cranberry Tartlets

FIRST COURSE

 

Sage and Fava Bean Custard
with California green and white asparagus, Meyer lemon with crispy fried egg

MAIN COURSE

 

Sirloin of Prime Beef
with Spring garlic cloves, glazed carrots, cepes, bone marrow and Bordelaise syrup

DESSERT

 

Honeycomb Apple Parfait
with French Nougatine cream, candied grapefruit and burnt orange sauce