~HORS D’OEUVRES~

 

Cashew Encrusted Chicken Skewer

with Orange Dijon Dip

 

Stilton Shortbread with Vanilla-Scented

Mascarpone and Port Marinated Mission Figs

 

 

~FIRST COURSE~

 Lobster and Chestnut Bisque served with Parmesan Crisps

  

~MAIN COURSE~

 

Grilled Sirloin Steak with Caramelized Onions topped with Rosemary Balsamic Butter

OR

Panko Encrusted Broiled Halibut Served with Green Chile Béarnaise

 Roasted Garlic and Truffle Oil Mashed Potatoes

 Braised Brussel Sprouts with Toasted Pecans

Sliced Kalamata Olive and Rosemary Bread

 

~DESSERT~

 

Individual Chocolate Genoise Cake with Grand Marnier Mousse and Chocolate Ganache Frosting