Hors D’oeuvres

lobster tempura
with a trio of sauces

chicken and baby spinach ravioli
with a wild mushroom mascarpone sauce

Salad

pecan & butternut squash blood orange salad

Potato leek soup
with a gruyere cheese crouton

Entrée

~ please choose one ~

grilled filet of beef
with a fried onion ring, truffle demi glaze, crab cake, blue cheese-chive scalloped potatoes and buttered asparagus

pecan encrusted red snapper
with saffron cream sauce served with citrus pico peruvian mashed potatoes, hericot verts and baby carrots

french chicken
with an orange brandy sauce served with artichoke ragu and sautéed escarole

Dessert

death by chocolate
assorted truffles, tarts and candies