Plated Reception III

PASSED HORS D’OEUVRES

 

Foie Gras Lollipops
with quince gelée

 

Salmon BLT
salmon bacon with yellow Valencia tomato, hydroponic bibb lettuce on grilled focaccia

 

Maine Lobster Pancake
with pea shoot salad and ginger carrot emulsion

 

Duck Pastrami
house cured duck pastrami with pickled rhubarb, golden raisins and pretzel wafers


FIRST COURSE

 

Pan-Seared Maine Diver Scallops
with caramelized endive, leek puree and shaved black truffle

MAIN COURSE

 

Four Story Hills Farm Chicken
chestnut-stuffed Four Story Hills farm chicken with celery and honey poached cranberries

DESSERT

 

Plum Crumble Tart
with lemon scented Frangipane cream, Tahitian vanilla bean ice cream and caramel syrup reduction