Appetizers

Sausage pear wontons with ginger dipping sauce

Prosciutto wrapped mushrooms with balsamic glaze,
lemon thyme and basil chiffonade

Goat cheese and caramelized onion tartlets


Dinner Service

Prime rib encrusted with pistachio and sel de mer

Tuscan white bean puree with roasted garlic, garnished
with braised swiss chard

Watercress salad with bacon and arugula

Haricots verts with drawn butter and pecorino

Rustic bread and butter

Grilled portabella mushrooms (vegetarian option)


Dessert

Almond rhubarb trifle