Upscale Menu #3

Hors d’oeurves passed

Smoked chicken waldorf puffs

Chili shrimp with spicey pecans

Zucchini, sun dried tomato and buffalo mozzarella tarts

Duck and wild rice springrolls

Dinner served

Dungeness crab cake with tarragon beurre blanc

Mandarin sorbet with absolut splash

Rack of lamb with dijon herb crust

Potatoes almond

Ratatouille boats

Mesclun greens with toasted walnut chevre, champagne vinaigrette

Dried cranberries


Assortment of chocolate desserts

Crème brulee

Hazelnut rehrucken

Chocolate macaroons