When good is simply not good enough.  Pull out all of the stops and unleash singular food with maximum wow factor.  Expectations are high and reputations are on the line – this is when bragging rights may be courteously below the surface.

APPETIZERS | SMALL PLATES

• CHAMPAGNE SHRIMP – Crispy Shrimp in Fruity Mustard Glaze
• DUCK CONFIT FILLED PROFITEROLES – With Lemon Marmalade
• HERBED GOATS CHEESE FILLED SNOW PEAS
• NAAN BREAD CIRCLES WITH CURRIED POTATOES – With Cucumber Raita
• SWEET POTATO BROCHETTE – With Cinnamon Maple Butter and Grey Salt
• CRAB MAISON – Lump Crab Salad with Butter Lettuce and Heirloom Tomatoes

ENTREES

• ASIAN PLUM WINE BRAISED BEEF – With Onion and Fig Compote
• ASIAGO SAGE STUFFED CHICKEN BREAST – With Heirloom Tomato Sauce
• PASTRY VOL AU VENT – Filled with Medi Vegetable Ragu
• PECAN CRUSTED PAN SEARED LAKE TROUT – With Credle Cream Pan Sauce
• DUCK A’ LORANGE – Classic French or Asian “Peking” Twist
• BEEF WELLINGTON – Puff Pastry Wrapped Filet or Beef with Mushrooms Dijon Mustard Glaze and Prosciutto Ham

SIDE DISHES

• POTATOES SAVOYARD – Swiss Style Gratin with Cream and Smoked Gouda
• BABY CARROTS – Whole (top on) Baby Carrots in Butterscotch Glaze
• HARICOT VERT – In Balsamic Red Pepper Glaze
• PATTYPAN SQUASH – Butter Poached
• FARRO GRAIN WITH GRILLED VEGETABLES – With Fresh Herbs

DESSERTS

• PINEAPPLE FOSTER FOOL – Flambe Style Pineapple with Dark Rum, Brown Sugar, and Butter Reduction.  Served with Pan Fried Pound Cake and Homemade Cinnamon Ice Cream – Layered in Contemporary  Glassware
• BLUEBERRY BRULEE NAPOLEON – Layers of Puff Pastry, Blueberry Reduction, and Creme Brulee with Lemon Curd Dollops to Boot!
• BLACK FORREST INDIVIDUAL BUNDT CAKE – Dutch Chocolate Cake Dampened with Kirshwasser Cherry Liqueur and Topped with Fresh Whipped Cream, Chocolate Shaving, and Maraschino Cherries.