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