Sample Sit Down Menu

Entrees will be served with the freshest vegetables
the season has to offer, butler-style.

Sourdough baguettes, butter and olives to be placed on the tables

First Course

Wild Mushroom Risotto with Acorn Squash and Garlic Chips

Second Course

Duck Salad with Pear, Frisee and Cider Vinaigrette

Entrée

Choice of:

Walnut Crusted Rack of Lamb with Artichoke Gratin and Natural Jus

~or~

Seared Atlantic Salmon with Potato Leek Roesti
and Beet and Carrot Reductions

Dessert

Profiteroles with Chocolate Sauce

Assorted cheese plates to be placed on tables
accompanied by grapes, and bread

Coffee, Tea

Mignardises