Plated Reception II

PASSED HORS D’OEUVRES

 

Maine Lobster Club Sandwich
on brioche toast

 

Tuna Cones
savory cornet filled with ahi tuna tartar and a dollop of crème fraîche and ostera caviar

 

Foie Gras French Toast
foie gras mousse and pears

 

Orange Chicken and Pumpkin Spring Rolls
with spicy mandarin sauce

FIRST COURSE

 

Baby White Asparagus in Ambush
with Oregon morels, tasso ham and midnight moon goat cheese

MAIN COURSE

 

Roasted Lamb Loin with Treviso Marmalade
with seared fennel, polenta tuiles and Sicilian olive tapenade

DESSERT

 

Warm Chocolate Cake
with hazelnut ice cream, passion fruit curd and almond brittle