Firsts

Chilled Soups of Fire-Roasted Red & Golden Tomatoes Horseradish Cream & Parmesan Breadsticks
House-Cured Salmon Gravlax on Corn-Scallion Blinis and Mustard Sauce
Sautéed, Spice Crusted Duck Foie Gras On Rhubarb & Vidalia Compote, Ginger, Leek & Muscat Sauce
Sautéed, Sesame-Coated Maryland Soft Shell Crab on Island Greens Champagne-Toasted Coriander Vinaigrette with Mango-Sweet Pepper Salsa

Seconds

Warm Baby Spinach Salad Toasted Sunflower Seeds, Egg & Roast Pepper Apple-Wood Smoked Bacon Vinaigrette
Truffled Red & Golden Beets on Baby Greens with Great Hill Bleu, Honeyed Almonds, Caramelized Shallot- Sherry Vinigrette
Parma Proscuitto & Cantalope Melon, Petite Green Salad, Meyer Lemon, and Extra Virgin Olive Oil Dressing

Entrées

Roasted Wild King Salmon Fillet with Horseradish-Pistachio Crust on Sweet Peas and Spiced Israeli Couscous, Grilled Baby Fennel and Confit Tomato
Pan-Seared Jumbo Sea Scallops on Creamy Polenta with Shaved Foie Gras, Muscat Jus
Etuvée of Native Lobster Cheddar-Parmesean Souflée Chadonnay, Roasted Garlic, and Parsley Sauce
Grilled Australian Lamb, in Two Styles: Harissa-Spiced-Leg, herb-Rubbed Rack Chops with Chévre and Basil Risotto Red Zinfandel, Port & Rosemary Jus
Grilled Center Cut “Angus” Filet Mignon with Parsnip and Carrot Hash and Fava Beans Cabernet and Thyme Sauce