Hors D’oeuvres

cured pork tenderloin crostini
with a molasses mustard sauce

mini reuben and gruyere profiteroles

brie and walnut tart
with a fuji apple chutney

Salad

organic baby greens
with dried cherries, toasted walnuts, ginger, stilton, and vidalia onions with honey-walnut vinaigrette

sea crab soup
with sherry and butter croutons

Entrée

~ please choose one ~

slow roasted pork loin
with a bourbon apple compote, potato parsnip gratin and green beans with fried mushrooms and shallots

pan roasted alaskan halibut on potato chowder
with baby carrots, chorizo and long beans

herb roasted chicken
with yukon gold and parsnip puree, buttered chard and three-grain risotto

cornish game hen
with a blackberry pinot noir glaze

Dessert

cranberry walnut clafout
with bourbon whipped cream and chocolate sauce