**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