Plated Dinner

First

Mixed Greens in a Ficelle Cuff with Toasted Spiced Pepitas, Dried Cranberries, Goat Cheese Fondue and Sherry Vinaigrette

Entrée

Fillet of Beef and Grilled Salmon with Lemon Aioli Served with Herbed Risotto Cake and Sauté of Haricots Verts

Vegetarian Entrée

Roasted Vegetable and Polenta Tower with Wilted Spinach, Mushroom Ragout and Porcini Sauce

!ndulge

Collection of Couture Desserts