with ten year old port
with fried baby leeks
Maryland crab in whole milk with sherry and nutmeg
with brie cheese croutons
with herbed croutons in miniature parmesan cups
with Belgian endive, goat cheese and Asian pear vinaigrette
with fennel, blood oranges and Walla Walla sweet onions
with gorgonzola, raspberries and candied walnuts
in a truffle oil and port wine vinaigrette
with pancetta bacon, toasted pine nuts and passion fruit
in a balsamic vinaigrette with stilton blue cheese terrine
with mini buffala mozzarella in sweet basil vinaigrette
with mango gastrique
with béarnaise and red wine glaze
with foie gras and port wine truffle glace
with garlic jus lie and pineapple mint chutney
wrapped in prosciutto with jumbo lump crabmeat
topped with smoked tomato-basil butter
with gjetost cheese and demi-glace
with a golden raspberry peppercorn glaze
pan fried with caper berries and dill in pinot grigio butter
with a salpican of lobster, shrimp, scallops and lobster fondue
Braised Belgium Endive
Asparagus Hollandaise
Heirloom Tomato Gratin
Baby Vegetable Stir Fry
Baby Carrots & Tops
in vichy water and plugrá butter
Haricots Vertes
with toasted almonds & shallots
Dainty Mushroom-Shaped Roasted Potatoes
in fresh herbs & garlic
Roasted Fingerling Potatoes
with bacon, shallots & crème fraîche
Celery Root Mashed Potatoes
Saffron Rice
Israeli Couscous
with vegetables & herbs
Root Vegetable Dauphinois
Finish With an Assortment of Petit Fours
&
A Luxurious Viennese Table Display