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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

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

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

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