**Butlered Hors d’Oeuvres**

BEEF TENDERLOIN

with orange teriyaki

SPICED LAMB

with pine nuts, currants and cucumber yogurt

SEARED BEDFORD SCALLOP

with almond puree and pink grapefruit

SAUTÉED ROUGIÉ FOI GRAS

with brioche, warm carrot and rhubarb salad and miso glaze

FREE-RANGE CHICKEN

with sun dried tomato and olive crumb with basil mayonnaise

STUFFED CLAMS

Baked Stuffed Cape Cod Littleneck Clams

**Salad**

SPRING SALAD

Spring baby greens, Tuscan white beans, roasted tomatoes, caramelized onions and champagne vinaigrette

**Entrée**

GINGERED RISOTTO AND ASPARAGUS

NORTH STAR FARM RACK OF LAMB

with cinnamon and cocoa dust and xocopili sauce

MISTY KNOLL CHICKEN BREAST

Pan seared with rosemary and chardonnay leek sauce

PEA SPROUTS, SHIITAKE MUSHROOMS AND TOFU STIR FRY

with jasmine rice and coriander jus

**Desert**

CRÈME BRÛLÉE

White chocolate and raspberry with sugar cookie