Six Course Plated Dinner Menu

~Appetizers~
Served Butler Passed with Champagne

Variety of Seasonal Oysters on the Half Shell
Blinis with Petrossian Caviar and Traditional Condiment
Smoked Duck and Roquefort Mousse with Brioche Crostini

~First Course~

Soup and Sandwich
Lobster and Lemongrass Scented Soup Paired with Mini Lobster BLT

~Second Course~

Fijian Tuna Carpaccio
Duet of Tuna, Dungeness Crab, Avocado and Citrus Salad, Fried Citrus Oil

~Third Course~

Prime Roasted Tenderloin of Beef
Banana Fingerling Potato-Leek Salad
Finished with Veal Stock Reduction and Truffle Oil

~Fourth Course~

Lavender Citrus Sorbet

~Fifth Course~

Tasting of Cheeses
Hand Made Artesian Cheeses with Crostini and Dried Fruits

~Dessert~

Vanilla Cheese Cake
Pineapple Confit, Sorbet, Citrus Tea Foam