MENU AMUSE–BOUCHE
Warm Asparagus Puree, Fresh Herb Garnish GREENS
Organic Greens, Sangria Tomatoes, Kalamata Olives, and Watermelon Radish Dressed in sherry shallot vinaigrette with floral garnish CHOICE OF ENTRÉE Accompanied by au gratin potatoes and garden-fresh roasted carrots
Vol–au–vent Beef bourguignon in petit pastry nest
Grilled Red Snapper Chili citrus beurre blanc
Vegetable Napoleon Vegan vegetable tower with smoked tomato coulis DESSERT
Chocolate Decadence Flourless chocolate torte dusted with rose petals and chocolate tuile Wine descriptions on reverse