Dinner Entrées Include:
Salad and Dessert of Your Choice

LAND AND SEA ENTRÉES

Grilled Guinness Marinated Beef Tenderloin
Served in a Pool of Pink Pepper Corn and Rosemary Demi Glaze,
Over Roasted Plum Tomatoes, with a Trilogy of Roasted Fingerling Potatoes
and Brown Butter glazed Baby Vegetables

Grilled Beef Tenderloin
Accompanied with a Three Cheese Pave Potato Infused with Caramelized Maui Onions
And Sautéed Baby Fava Beans, Finished with a Lobster Mushroom Sabayon

Wok Seared Chilean Sea Bass
Marinated with Sour Oranges, Sweet Chili Sauce, and Asian Spices,
Finished with a Pear Sake Butter Sauce
Served with a Potato Style Risotto and Sautéed Shoe String Vegetables

Pan Seared Atlantic Salmon
With a Goat Cheese and Spinach Frittata, Sautéed Pencil Asparagus,
And Ice Wine Butter Sauce

Pan Seared Bistro Chicken Breast
Stuffed with Spinach, Artichokes, and Asiago Cheese
Finished with a Calvados and Baby Portabella Mushroom
Served with a Three Onion Risotto and Seasonal Vegetables

Smoked Salt Scented New Zealand Rack of Lamb
Served on a Bed of Braised Swiss Chard, and Yukon Gold Mashed Potatoes,
Finished with a Merlot Mint Sauce

VEGETARIAN ENTRÉES

Vegetable Strudel Puff Pastry
With Seasonal Vegetables and Oven Dried Tomato Coulis

Vegetarian Lasagna
Grilled Vegetables, Ricotta, and Parmesan

Cornell Three Cheese Lasagna
With Baby Spinach

Vegetable Pasta Station
Includes a choice of two pastas, two sauces,
And Chef's choice of Vegetables

Yukon Gold Potato Rosti
Stuffed with Eggplant, Roasted Vegetables,
Grilled Asparagus in a Pool of Fontina Chardonnay Sauce

Tofu Knots Tossed with Asian Vegetables
in a Mushu Wine Sauce
With Steamed Baby Bok Choy on a bed of Jasmine Rice
Garnished with Toasted Black and White Sesame Seeds

Roasted Butternut Squash Risotto Cake
With Root Vegetable Tangine and Chick Peas,
Braised Swiss Chard, and Harissa Sauce

Vegetable Paella
With Grilled Vegetables, Asparagus, Portabella Mushrooms,
Tri-Color Peppers, and Olives

Grilled Vegetable Napoleon Mesquite
With Grilled Vegetables served between layers of Puff Pastry,
and Roasted Red Pepper Sauce

Roasted Portabella Mushroom Stuffed
With Julienne Seasonal Vegetables
With Basmati Rice, Buffalo Mozzarella, and Plum Tomato Ragout

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SALADS:

Each Entrée Includes One Salad

Macadamia Nut Crusted Goat Cheese Salad with Baby Greens
Served with Raspberry Vinaigrette

Baby Greens, Preserved Lemon Fresh,
Maple Leaf Duck Confit,
Dry Fruit Cous Cous Salad with Yuzu Orange Reduction

Mixed Green Salad, Dry Apricots,
Candied Pistachios,
Gorgonzola, and Cherry Tomatoes

Warm Brie Salad
Macadamia Nut Crusted Brie Cheese
With Baby Mâche, Dried Mangoes and Citrus Vinaigrette

Mushroom Tart
Three Mushroom and Herb Tart with a Cucumber Bouquet,
Bing Cherry Reduction, and Grissini Crackers

Salad of Opulence
Local Baby Mixed Greens with Shaved Vermont Cheddar,
Teardrop Tomatoes, and Crispy Pancetta

Classic Caesar
Hearts of Romaine Lettuce with Focaccia Croutons
In a Cracked Parmesan Basket

Roasted Vegetable Terrine
With Twin Red and Yellow Pepper Coulis of Micro Greens,
Antipasto Salad with Arugula, Black and Green Olives, Artichoke Hearts,
Fresh Basil, and Grilled Cipollini Onions

Gazpacho Cold
Soup with Roasted Vegetables, Herbs, and Bulls Blood Micro Greens Garnish
With a Sweet Potato Gaufrette

DESSERTS:

Each Entrée Includes One Dessert

New York Cheesecake
Black and White Torte
Fruit of the Forest Pie
Almond Florentine with Macerated Berries
Caramel Decadence
Deep Carmel Pecan
Lavender Cream Brulée

Mini Accents:

Assorted Petits Fours (dozen)	Chefs Truffles (dozen)
Cheesecake Lollypops (dozen)	Chocolate Dipped Cherries (dozen)
Chocolate Mousse Cups with Raspberry Mousse (dozen)	Chocolate Dipped Strawberries (dozen)
Absolut Jello Shots	Chocolate Dipped Apricots (dozen)

Dessert Station
Cream Caramels, Assorted Mini Pastries,
Fresh Baked Cookies, and Pecan Bars