Amuse Bouche:

Cava Toast with Chef’s selection of petit artisan cheeses and savory bites

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Choice of Appetizers:

Half dozen Duxbury Oysters on the half shell with champagne mignonette, horseradish and cocktail sauce

Maine lobster and crab bisque with tarragon crème fraise

Salad of organic greens tossed in a champagne vinaigrette with pear, sundried cranberries, toasted walnuts and goat cheese

Savory roast duck empanada in a sultry blackberry puree over a lentil ragout

Pan sauteed veal sweetbreads on a garlic crostini with sherry braised mushrooms

Baked flatbread topped with truffled mashed potato and carpaccio of beef tenderloin

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Choice of Entrees:

Roast prime rib of beef in a red wine shallot reduction with Manchego potato gratin and asparagus hollandaise

Bouillabaisse of shrimp, scallops, mussels and monkfish with roasted fennel in a lobster saffron broth and served with a roasted garlic crostini

Sautéed duck breast and confit leg over braised red cabbage, scallion potato cake, spinach, pinot noir macerated blackberries and natural jus

Herb basted Cornish game hen with a cranberry cornbread stuffing in a lemon sage jus with fennel mashed potatoes, buttered green beans and toasted almonds

Pan roasted gnocchi with caramelized butternut squash, asparagus tips and chiffonade of grilled radicchio in a roasted shallot and black pepper cream sauce

Pan roasted filet of Scottish salmon in a basil sauce with parsnip mashed potato, oven dried tomatoes and grilled asparagus

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Choice of Desserts:

Decadent chocolate caramel cheesecake

Chocolate truffles with Grand Marnier cream

Spanish flan

Tiramisu