Passed Hors D'oeuvres

Wild Mushrooms on Brioche Toast with Lemon Thyme Aioli

Jumbo Prawns sautéed with White Wine, Butter, Garlic
and Chervil

Miniature Lamb Skewers with Pomegranate and Cumin Glaze

Dungeness Crab Cakes with Citrus Aioli

Gougiers with Spinach and Gruyere

First Course

Romaine Salad with Persimmons, Pomegranate Seeds and Goat Cheese With a Pomegranate Vinaigrette

or

Baby Arugula Salad
White Balsamic Dressing, Crisp Bacon, Toasted Pine Nuts and Shaved Parmesan offered with Crisp Grissini

Entrée

Grilled Beef Tenderloin with Cabernet Demiglace, French Green Beans and Gratin Potatoes
or
Seared Wild Salmon with Lemon Chive Beurre Blanc
Caramelized Brussels Sprouts with Apple Wood Smoked Bacon

Dessert

Caramelized Pecan Tart with Maple Ice Cream, Whipped Cream and Milk Chocolate Sauce
or
Meyer Lemon Crepes with Mascarpone Cheese and
Blackberry Sorbet

Coffee and Tea