Copyright 2010 Gregory's Creative Cuisine
~ Passed Hors d'oeuvres ~ Shrimp and corn fritter with honey chipotle mayo Snow crab claws with cocktail sauce and lemon Phyllo triangles with spinach and dill, topped with red pepper Choose one from each course ~ First Course ~ Ozark corn and crab chowder Lobster bisque with brandy and tarragon ~ Second Course ~ Field greens with smoked trout cheesecake, tomato concasse, julienne pear tossed with citrus vinaigrette Baby spinach with mandarin oranges, roasted walnuts, tuna tartare, feta cheese tossed with Vidalia onion vinaigrette ~ Third Course ~ Horseradish encrusted salmon with Chardonnay buerre blanc Alaskan halibut braised with kalamata olives, roasted tomatoes, fresh basil and lemon confit Hickory grilled prawns with key limes, roasted garlic and mustard Choice of rice, potato, pasta, seasonal vegetables ~ Fourth Course ~ Chocolate and raspberry cheesecake with trio of sauces House made granny smith apple pie with caramel sauce Flourless chocolate torte with fresh berries and Amaretto $ 44.75 per guest |
