The photos aren't as nice, but you get the idea.
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| Counter-clockwise from top left: Mini Crab Cake with a dollop of Lemon Aioli Quail in Toast Cup with a Cranberry Relish Phyllo purses with Lobster and White Truffle essence Smoked Chicken, Avocado, and Roasted Red Pepper Crepes Warm Chevre Crostini topped with thinly sliced Plum and drizzled with a Pomegranate Honey Vinaigrette Sautéed Foie Gras on Toast Points with a Currant Relish |
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| Baby Spinach and Mache Green Salad With Fresh Mango Slices, Goganzola, Walnuts and Champagne Vinaigrette |
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| Peppercorn Encrusted Beef Tenderloin served with a Sun Dried Tomato and Black Olive Tapenade finished with a Wild Mushroom and Cabernet Reduction Sauce Roasted Winter – Locally Grown –Vegetables Crispy Herbed Risotto Cake With Freshly Grated Parmesan and Fresh Basil |
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| Roasted Boneless Breast of Duck served with a Sour Cherry & Rosemary Demi-Glaze |
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| Wild Mushroom Raviolitossed In Pesto Oil and Sun dried Tomatoes, Black Olives, Artichoke Hearts, Fresh Mozzarella and Pine Nuts garnished with Shaved Parmesan and Cracked Black Pepper |
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| Roasted Vegetable Napoleonstack of: Portobello Mushroom, Zucchini, Red Onion, And Eggplant skewered with Fresh Rosemary, Served on a Bed of Chunky Tomato-Basil Vinaigrette |
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| Pear and Champagne Chocolate Truffles Jeweled Fresh Fruit Tarts Mini Brownie Cups Filled with Dark Chocolate Mousse Lemon curd meringue tarts Heart Shaped Chocolate Dipped Shortbread Cookies |
All photos taken by me!
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