HORS D’OEUVRES
Blini topped with Foie Gras and Salmon Roe
Rosemary Crème Fraiche
Balsamic Glazed Beef Tenderloin on an Herbed Crostini
Pancetta Wrapped Dates Stuffed with Manchego and Mint
APPETIZER
Creamy Tarragon Lobster Ravioli with
Brown Butter, Shaved Parmesan, Tarragon Sprig
ENTREE’
Duck Two Ways
Hoisin Honey Glazed Duck Breast
Duck Confit in Black Sesame Tuille
Grilled Fennel Bulb
Pea and Broccoli Puree
CHEESE COURSE
Bourgogne, Cambazola, Parmigano Reggiano
Fig Nut Wedge with Crostini
FOURTH COURSE
Zinfandel Poached Pear
Filled with Caramelized Pecans and Campari Mascarpone
