Cocktail Hour Hors D’Oeuvres -passed sparkling wine

Shrimp Cocktail
Succulent shrimp served in a martini glass with crème fraîche and tangy cocktail sauce.

Lobster Bisque Shooter
A rich and creamy lobster bisque served in small shooters for a delightful sip.

Bacon Wrapped Dates
Stuffed With honey cream cheese

Watermelon Feta Bites
Refreshing bites of juicy watermelon topped with creamy feta and a drizzle of balsamic reduction.

—————-DINNER——————————

Upscale Breads and Crackers to include Asiago Crisps

Course 1

– Appetizer –

Haton Grand Cru Extra Brut Rose — France 

Large Scallop
Perfectly seared scallops, adorned with a citrus glaze and microgreens.

Set on wild mushroom risotto

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Course 2 –

Salad –

Touraine Vigneron A Pouillé — Loire Valley, France –

Mixed Greens Salad 
A blend of arugula and mixed greens topped with poached pears, sweet cashews, and a light Vidalia onion vinaigrette.

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Course 3

– Fish Main

–Hanzell Heritage Chardonnay — Sonoma Valley, California –

Seared Sea Bass 
Pan-seared sea bass served on a bed of roasted carrot purée, garnished with fresh herbs and a drizzle of olive oil.

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Course 4 –

Intermezzo

Mango Sorbet

A refreshing mango sorbet served in a chilled glass to cleanse the palate.

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Course 5 –

Main Course

– Chappellet Mountain Cuvée — Napa Valley, California –

Filet of Beef
Juicy filet of beef cooked to your preference, accompanied by scalloped potato tart, and Vegetable

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Course 6 –

Desserts –

Moutard Demi-Sec Grande Cuvée Champagne — France –

Ube Cheesecake