Starter Salads

Mixed green salad with arugula, endive, radicchio, Stilton, pomegranate seed and red onion with balsamic-walnut vinaigrette

Lobster Ravioli salad with hearts of palm, roasted peppers with a mascarpone-saffron dressing Side Dishes Basmati-Wild Rice with dried cranberries, fresh peas, roasted peppers, scallions and pine nuts with a garlic white wine and butter sauce

Asparagus Bundles with goat cheese and mango wrapped with proscuitto With Orange Hollandaise sauce

Entrees

Chicken Francaise with boneless chicken breast in delicate egg batter with a wild mushroom Marsala sauce garnished with Italian parsley, julienne carrots and scallions

Shrimp and Scallops EnCroute with sautéed shiitake mushrooms and leeks in a sharp vintage cheddar, white wine, garlic in bouche

Grilled Guinness Stout Marinated London Broil with fresh herbs and garlic topped with a portabella hunter sauce, julienne yellow zucchini and scallions

Dessert Buffet, Coffee and Tea