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