passed hors d'oeuvres

tequila marinated poached shrimp with tomato, lime and serrano chili sangrita served in a shot glass

duck confit, raspberries and shallots in a
crispy french crêpe

grilled shrimp stuffed with artichoke and ricotta
wrapped in prosciutto

roasted and thinly sliced beef prime rib with
sharp cheddar and horseradish cream
on crusty french bread

bold american display

hearts of romaine salad with anchovy-garlic
dressing and parmesan

baby vegetables marinated in white balsamic vinegar
and extra virgin olive oil

foie gras terrine on grape bread

brie baked in pastry with dried cranberries,
candied pecans and apricot glaze

warm fingerling potato salad with whole grain
mustard and fine herbs

couscous tabbouleh

coriander and cumin crusted lamb chops

cracked pepper crusted and carved beef tenderloin

house smoked cedar plank salmon, apple horseradish cream

chicken crepinette with shallot and thyme

vella dry jack cheese

carr’s water crackers, brioche rolls, sesame lavosh, nine-grain baguettes

roasted shallot mayonnaise . mint-horseradish sauce
whole grain mustard remoulade and bourbon vinaigrette


chef attended station

lump crab cakes with creole mustard cream and leesburg chow-chow

roasted niman ranch pork loin with mustard and sage,
warm fig balsamic compote

dessert

chilled chocolate hazelnut soup with lemon hazelnut croutons
served in a martini glass

truffles, bon bons, petit cakes and tartlets