Hors D’oeuvres

mini potato latkes
with homemade apple sauce and crème fraiche

brie and walnut quesadillas
with mango papaya salsa

Salad

organic baby greens
with ricotta salata, strawberries, toasted pinenuts and a balsamic blanco vinaigrette

matzo ball or kreplah chicken and vegetable soup

Entrée

~ please choose one ~

thinly sliced filet mignon
on garlic brioche with a maui onion marmalade, horseradish cream sauce and chopped chives

horseradish crusted salmon
with an orange buerre blanc sauce

marinated roasted breast of chicken
with Shitake mushrooms and a shallot beurre blanc sauce

Accompaniments

potato strudel
yukon gold mashed potatoes with ricotta, pancetta and spring onions wrapped in filo pastry
ratatouille with local squash and baby eggplant

Dessert

molton chocolate cake
with a crème anglaise and fresh berries