Saturday March 1 2014

 

Hors D’oeuvres

Tuna Tartar on Chinese spoon

Smoked Magret Duck on Kettle Chip with wild mushrooms

Bocconcini, Tomato, and fresh basil skewer

Chipotle Meatball with Cameron’s 266 BBQ sauce dip

Baskets of Kettle Chips

Wine service for Dinner

Dinner:

Gluten Free Bread and Fresh Baguette

Caesar Salad (whole Leaf) with Smoked Magret Duck topped with shaved Reggiano and crispy duck skin lardons *** No Duck or Lardons on the Vegetarian salads

5 Grilled Sea Bass with fresh herbed lemon butter topped with a hot relish of diced tomatoes, capers, olives and shallots served on the side

Standing Roast Prime Rib of Beef  with a Red Wine smoked tomato jus

Yukon Gold Garlic Mashed Potatoes

Melange of Sautéed Greens ( Kale, Grilled Zucchini, Swiss Chard, French Green Beans and Broccolini)

Dessert:

Crème Caramel with a Triple Chocolate Starfish