*2 GLASSES OF HOUSE CHAMPAGNE PER PERSON TO BE TRAY PASSED DURING THE APPETIZERS

Choose two from the following four Display Hors d'Oeurves:

• Shrimp with Cocktail Sauce
  
• Antipasto Platters- Choose one ofthe following:
  
  • Caprese- Fresh Mozzarella, Sliced Tomatoes, Basil and Olive Oil
    
  • Melanzana- Grilled Eggplant, Roasted Bell Peppers and Goat Cheese
    
  • ltalian- Dry Salami, House Marinated Olives, Artichoke Hearts and Bell Peppers
    
• Imported and Domestic Cheese Board: Goat, Smoked Cheddar, Blue, Brie, Almonds, House Marinated Olives and Other Goodies
  
• Chicken Skewers with Coconut Red Curry Peanut Sauce
  

Choose three from the following eight Passed Hors d' Oeurves:

• Wild Mushroom and Leek Phyllo Tart
  
• Crab Cakes with Red Pepper Aioli
  
• Seared Sea Scallop atop Puff Pastry, White Truffle Oil and Chives
  
• Teriyaki and Pineapple Skewers
  
• Petite Filet MignonWrapped In Bacon
  
• Crostini topped with Mascarpone, Oven Roasted Tomato, Basil and Balsamic Reduction
  
• Shrimp Wrapped in Pancetta
  
• Corn Blini with Smoked Salmon, Creme Fraiche, Caviar and Chives
  

Choose one soup AND choose one salad:

• Pismo Beach Clam Chowder
  
• Lobster Bisque with Creme Fraiche and Chive
  
• Mixed Greens with Pecans, Blue Cheese and BalsamicVinaigrette
  
• Classic Caesar Salad with Garlic Croutons, Tomato, and Parmesan
  
• Belgian Endive and Butter Lettuce Salad withWalnuts and Blue Cheese Dressing
  

For the Entree, choose two from the following selections:

• Medium Rare Grilled Ahi with Roasted Fingerling Potatoes, Black and Green Olive Tapenade, Sauteed Garlic Spinach and Preserved Lemon Aioli
  
• Filet Mignon withYukon Gold Mashed Potatoes, Seasonal Vegetables and one ofthe following Sauces:
  
  • RedWine Sauce
  • Green Peppercorn-ShallotVeal Reduction
  • Wild Mushroom Sauce with Blue Cheese Crumbles
    
• Roasted Rocky Chicken stuffed with Smoked Ham, served with Balsamic Onions, Fingerling Potatoes, Asparagus and Thyme Pan Jus
  
• Alaskan Halibut, Sweet Onion Risotto Cake, Sauteed Shitake Mushrooms, Grilled Artichoke Hearts and Preserved LemonVinaigrette

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