First course:

Chef’s selection of petit artisan cheeses and savory bites

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Choice of:

Island Creek Duxbury Oysters on the half shell with champagne mignonette, horseradish and

cocktail sauce

Maine lobster bisque with tarragon crème fraise

Organic greens tossed in a champagne vinaigrette with pears, toasted walnuts and blue cheese snow

Lamb lollipop over a sweet potato puree in red wine jus

Puree of carrot and Valencia orange soup (vegetarian)

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Choice of:

Rack of milk raised veal with a light sage and mustard sauce served with mashed potatoes and grilled asparagus

Sangria braised duo of rosemary and thyme scented lamb and veal Osso Bucco with winter root vegetables over scallion mashed potato

Bouillabaisse of lobster, shrimp, scallops and mussels with roasted zucchini and eggplant in a tomato saffron broth and served with a roasted garlic crostini

Herb basted Cornish game hen with a sage and sausage stuffing in a lemon thyme beurre blanc

Roast prime rib of beef au jus over scallion mashed potato with grilled asparagus

Timbale of freshly roasted eggplant, zucchini, tomato and spinach atop a molten potato cake with goat cheese empanadas in a tomato basil sauce

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Dessert:

Decadent chocolate surprise for two