HORS D'OEUVRES

Marinated Shrimp on Daikon Rounds with Apricot Peach Sauce

Seared Scallops on Wanton Rounds with Ginger Vin and Grilled Pinapple

MAIN COURSE

Seared Sirloin with Portobello Mushroom, Carmelized Onions

with Port Wine Sauce

Seared Salmon with Yukon Potato Dill Crust

Garlic Smashed Potatoes

Mustard Seed Carrots and Beets

Mesclun Salad with Pomegranates, Walnuts and Goat Cheese

Upside Down Fallen Apple Cake with Ginger Whip Cream

Coffee, Regular and Decafe