PASSED APPETIZERS

  • Duck Confit Crostini with Herb Aioli and Apricot Chutney
     
  • Maryland Crab Cakes with Lemon Caper Remoulade
     
  • Endive Petals with Blue Cheese Mousse and Brandied Cherry
     
  • Wild Mushroom Tart with Chevre and Truffle Chive Garnish

ENTRÉE

  • Pan Roasted French Cut Chicken Breast Stuffed with Spinach, Caramelized Onions and Mozzarella Herb Jus
     
  • Individual Potato and Vegetable Tarts
     
  • Roasted Heirloom Baby Carrots

FIRST COURSE

  • Toasted Corn Souffle with Grilled Asparagus,
    Charred Cherry Tomatoes, Mixed Greens, Tarragon Vinaigrette
     
  • Fresh Baked Rolls, Scones, Lavash and Focaccia;
    Butter with Pink Sea Salt

DESSERT

  • Apple Crostata with Caramel Sauce and Whipped Cream