Hors D’oeuvres

Nova Scotia Atlantic salmon, caper cream served on a potato crisp

Lamb Koftas with spicy yogurt cucumber sauce

Shitake spring rolls with house made plum sauce

Amuse bouche

1^st course

Crisp phyllo cups filled with chevre, forest mushrooms and caramelized
Vidalia onions, and golden beet Carpaccio
Or
Handpicked field greens with garden vegetables, sundried cranberries
and house made vinaigrette

Artisan Bread Basket

Sorbet

2^nd course

Grilled Beef tenderloin, marinated Portobello and stilton cap,
fois gras port reduction, parsnip potato pave and harvest vegetables
Or
Roasted vegetable Wellington, golden puff pastry,
fresh herbs and charred tomato concise

3^rd course

Chocolate silk flourless cake, brandy soaked cherries, passion fruit coulis
Or
Fresh berries with crème anglaise

Dark roast coffee and tea service

Unni’s Famous Florentines