SIT DOWN DINNER

Passed Hors d’Oeuvres
CHEESEY GRITS served in a silver spoon and drizzled with white truffle oil

LIME MARINATED SALMON ON POTATO CRISPS with meyer lemon confit

ITALIAN GRILLED SHRIMP SKEWERS with lemon wedges, aioli and breadcrumbs

First Course
SEARED SCALLOPS ON CARROT FRITTERS

PETITE SAKE CUP OF ARTICHOKE AND LEMON SOUP

Second Course
CRAB, LANGOUSTINE, LOBSTER AND AVOCADO TIMBALE with quinoa layered over a puddle of gazpacho

Entrée
MEDALLIONS OF VEAL WITH LEMON CAPER SAUCE

HAYSTACK SEASONAL VEGETABLES

WHITE CORN RAVIOLI IN PARMESAN SAGE BUTTER SAUCE

FRESHLY BAKED BREADS + ARTISANAL BUTTERS

Fourth Course
PETITE ARUGULA SALAD
SELECTION OF ARTISANAL CHEESES
MEMBRILLO AND SLICED DATES

Dessert
WARM APPLE CRISP IN PHYLLO TULIPES topped with cinnamon ice cream

MIGNARDISES