Hors D’oeuvres

wild mushroom cakes
with avocado, pesto and red pepper coulis

warm crab and artichoke dip
with pita crisps and crostini's

Salad

baby iceberg wedge
with heirloom baby tomatoes, red onion slivers, crisp bacon and stilton blue cheese dressing

roasted sweet potato bisque soup
with smithfield ham and leeks

Entrée

~ please choose one ~

braised beef short ribs
with red wine gravy, swiss chard and garlic mashed potatoes

fresh horseradish crusted halibut
with baby spinach and crispy potatoes

cornish game hens
stuffed with a corn bread and chorizo stuffing, topped with a poultry jus and served with sautéed maple yams and haricot verts with onions and pancetta

Dessert

caramel–truffle torte
with vanilla bean crème anglaise and chocolate-chocolate chip biscotti