Menu

Passed Hors d’oeuvres
Fresh Vietnamese spring rolls with cilantro dipping sauce
Baked mushroom caps filled with crab gratin
Three squash bisque served in demi tasse cup
North Carolina pulled pork on a cornmeal cracker
Pepper crusted sirloin of beef with chipotle aioli on grilled toasts
Scallop ceviche with avocado puree on a spoon

First Course
Maine crab cakes with Fresh corn salad served on a pool of smoked pepper sauce

Entrées

Served with garlic mashed potatoes, crisp asparagus spears and red and yellow pear tomatoes

Grilled chicken breast with black currant-rhubarb glaze
Or
Herb crusted halibut with port wine syrup and chive oil

Vegetarians

(or those who just like the sound of these dishes best)

will be served a

First Course of Salad

and an

Entree of Risotto

with grilled vegetables, chevre and tomato tarragon broth