For groups of 20 guests or less at a single large oval banquet table
Wine Pairings available at an additional charge
First Course
Open Faced Ravioli w/ Shrimp, Chestnuts & Lobster Buerre Blanc
Second Course
Sesame Crusted Ahi Tuna w/ Avocado Salsa & Thai Glaze
Third Course
Poach Pear w/ Mixed Greens, Goat Cheese, Candied Pecans
& Honey Balsamic Reduction
Fourth Course
Butter Poached Chilean Sea Bass w/ Wild Mushroom & Parmesan Risotto
Fifth Course
Seared Duck Breast w/ Poached Figs & Port Wine Syrup
Sixth Course
Herb Crusted Chateau Briand w/ Roquefort & Caramelized Onion Scalloped Potato
Seventh Course
Warm Banana Bread Pudding w/ White Chocolate Ice Cream
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