Upscale Menu #4

Hors d’oeurves passed

Lemon grass shrimp with mango ketchup

Sundried tomato, eggplant, fennel crostini

Duck and wild rice springrolls with apricot rhubarb shutney

Curried apple spinach puffs

First course

Lobster tempura, broccoli rabe, roasted garlic, drizzle, shiitake mushroom chips


Lobster aspargus and roma tomato beggars purse in filo with basil oil vodka cream sauce


Upside down shepard pie timable with fennel olive mashed potatoes, orange safron sauce

Absolut vokda spash with mandarin sorbet

Angus beef tenderloin stuffed with root vegetables, leek sauce


N.y. Sirloin filled with wild mushrooms red pepper duxelle, over arrugala, roasted garlic sauce


Beef tenderloin medallion over artichoke ragout with roasted tomato brandy sauce


Beef tenderloin roulades around dungeness crab meat with tarragon red wine sauce

Baby spinach salad with beets and blood orange vinaigrette


Pistachio souffle with citrus fruits


Hazlenut souffle with bitter chocolate sauce


Meyer lemon souffle with berry croquant sauce


Warm chocolate tart with balsamic strawberries, and white chocolate ice cream


Warm apple quince turnovers with dried cherry cointreausicle

Sesame shrimp with avocado tomato dip

Peanut crusted shrimp with orange curry dip

Ginger shrimp with cranberry glaze

Dijon and tarragon glazed shrimp

Crab, rice herb tarts

Spinach, garlic porcini tarts

Cumin root vegetable tarts with pecans

Grape beignets with walnut pesto

Smoked salmon, apple fennel beignets with wasabi mint dip

Sea scallop tea smoked with watercress cucumber relish

Sea scallop napoleon with coconut crust and pineapple balsamic jam

Mushroom “ sausage” with balsamic vinegar

Zucchini, walnut fritters with sage pesto

Fried penne filled with eggplant pate