Hors d’oeuvre

Shrimp and Grits with Pepper Jelly
Gulf shrimp served on grit
cakes with a seven pepper jelly

Beef Tenderloin on Chipotle Baguette’
Seared beef tenderloin, sliced thin and served
on a chipotle baguette with a caramelized Vidalia onions


To Begin

Poached Foie Gras with a Sauterne Duo
Hudson valley farms moulard duck foie gras
poached and served with a sauterne aspic and sauce


Fish Course

Alaskan Halibut
Seared Alaskan halibut served with a
parsnip puree and saffron vanilla sauce


Main Course

Duck Roulade
Duck breast rolled in red Swiss chard,
cooked medium and served with creamy horseradish
potatoes, sautéed mushrooms and a morel sauce


Cheese Course

Pier Robert
Rich triple cream cows milk soft
ripened cheese from Berry France


Dessert
Flan with Caramel Sauce