Hors d’ oeuvres:
Crispy Braised Beef Pillows
Alligator Nuggets with Spicy Red Pepper Dip and Remoulade
Snow Pea and Enoki Mushroom with Nori
Marinated Olives
Dinner:
Salmon & Tuna Sashimi with Olive Tapenade, Capers, Quail Egg and Petite Frisee Salad
*
Butternut Squash Soup with Cranberries, Pepitos and Fried Ginger
*
Marinated Baby Vegetable Salad with Granny Smith Apple and Pistachios, Roasted Poblano Vinaigrette
*
Seared Foie Gras with Gewuerztraminer Jelly and Poached Bing Cherries in a Clove Balsamic Reduction, Brioche Toast
*
Pan Roasted Sea Bass on a Portabello Mushroom Ravioli
Saffron Vanilla Sauce and Scallion Oil
Sauteed Baby Spinach
*
Grand Marnier Orange Sorbet
*
Venison Chop with Quince Chutney and
Juniper Berry Demi Glaze
Buttered Spaetzle and Braised Red Cabbage
Caramelized Chestnuts
*
Mango Mousse Cake with Cardamom and Pomegranate Sauce in a Chocolate Cage
Served with Tropical Fruit Salad and Coconut Brittle
