Gala Menu

Butler-Passed Greeting Cocktail
Elderberry Spritzer with Hibiscus Flowers
Passed Hors d’ oeuvres
Baby Jumbo Lump Crab Cakes with Remoulade Sauce Parsnip Pancakes with Brillat-Savarin and Golden Fig Orange Preserves
Crostini with Roasted Pork, Slaw, and Virginia Plum Chutney
Plated Dinner Service
Salad Course
Local Baby Green Mix with Toasted Almonds, Golden Raisin, English Cucumber, and Goat Cheese with Honey Herb Vinaigrette
Soup Course
Roasted Red Pepper Soup with Creme Fraiche and Chive
Main Dual-Entree Course
Fresh Herb, Cracked Pepper and Olive Oil Roasted Beef Tenderloin with Horseradish Cream
Lemon and Sea Salt Poached Salmon with Lemon Dill Sauce
Jasmine Rice with Parmesan, Flat Leaf Parsley, and Cracked Red Peppercorns
Fresh Asparagus with Edible Flowers and Lemon Basil Vinaigrette
Dessert Course
Blood Orange Marscapone Mousse with Edible Flower Adornment