Sample 4 Course Dinner Menu
(with passed hors d'oeuvres)

PASSED HORS D'OEURVES

Toasted Curry Marinated Grilled Beef and Chicken Satay

Potato Galette
with Smoked Salmon Mousse and Scallions

Duck Confit with Oregano Goat Cheese
served in Pate Choux

Seared Apple Smoked Bacon Wrapped Shrimp
with Chipotle Cheese

SALAD

Baby Arugula Salad with Caramelized Pecans, Vine Ripe Tomatoes,
Julienne Red Onions and Honey Sherry Vinaigrette

APPETIZER COURSE

Garlic Seared Scallops
with a Benne Bean Crab Succotash

MAIN COURSE

Herb and Cornmeal Encrusted Local Black Grouper
with Slow Roasted White Truffle Sweet Potatoes,
Grilled Asparagus and a Port Wine Reduction

DESSERT COURSE

Apricot Glazed Apple Torte
with Vanilla Caramel Cream
and Cinnamon Twist