Lamb & Seafood Dinner

Hors D’oeuvre

Served when guest arrive 

Artichoke Bruschetta

Diced tomato and garlic top on an artichoke Bruschetta with melted mozzarella 

Salmon Mousse

Served on cucumber rounds and grape tomatoes

Appetizer Course

Prawns stuffed with Lump Crabmeat served with Béarnaise Sauce

Salad Course

Baby Bibb Salad with Candied Pecans, Marinated Sweet onions, Crumbled Feta Cheese

Dressing: White Balsamic Vinaigrette Dressing

Sorbetto

Entrée Course

Lobster Medallion with a lemon butter sauce

Dijon Crusted Lamb Chops with a Truffle Pepper corn sauce

Risotto Cakes, Zucchini Rings stuffed with Asparagus and red pepper

Imported Cheeses

Dessert

Lemon Swirl Torte with Cherries