Hors d’Oeuvres

• Shrimp Sautéed in Brandy with Fresh Orange Juice and Fresh Coriander
• Maine Crab Cakes, Sweet Chili Lime Aioli
• Oven Roasted Tomato, Fresh Mozzarella and Basil on Crispy EggplantBraised Pork with Salsa Verde on Wonton Crisp

Dinner

• Butter Poached Lobster, Sweet Corn Succotash
• Baby Lettuce and Fresh Herb Salad with Bacon Lardons, Spanish Blue Cheese and Green Apple - Champagne Vinaigrette
• Breast of Free Range Chicken Stuffed with Black Trumpet Mushrooms, French Ham and Swiss chard, Handmade Saffron Tagliatelle

Dessert

• Spring Berry Fruit Tartlet, Créme Anglaise