Appetizers
1. mini beef wellingtons with a kalamata olive tapanade
2. mini lobster rolls with cabbage slaw
3. boursin cheese bruschetta with fig and mint and a truffle drizzle
Salad
Roasted acorn salad with an arugula salad, pine nuts and feta cheese with mint-honey dressing
Main Course (2 mini plates)
1. Hibachi Halibut served with Steamed Bok Choy, Citrus Ponzu Sauce & Topped with a Cucumber- Tomato Relish w/ Jasmine Rice
2. Sauteed Filet of Mignon Stuffed with a Soy-Ginger Marinated Lobster and served with a Sake Wine Beurre Blanc, mashed potatoes and asparagus
Dessert Trio
Mini cheesecake, Mini Almond Chocolate decadence cake and a mini fruit tart