THE COCKTAIL HOUR
Four Hour Premium Open Bar
One Hour Butler Passed Hors d'oeuvre

The Following Displayed Items
An Elaborate Assortment of Fine
International and Domestic Cheeses
including Brie, Camembert, Cheddar, Gouda, Montrachet,
Port-Salut, Saga Blue and Havarti with flatbreads,
specialty biscuits, baguettes, and fresh fruit

Assorted Flat Breads with Spinach Artichoke Dip

THE DINNER
House Wines Poured Throughout Dinner

First Course
(Select One)
Lobster Ravioli with Lemon Fines Herbes Beurre Blanc
Jumbo Lump Crabcake, Snow Pea Sprouts
Wild Mushroom in Puff Pastry with a Cèpe Mushroom Sauce

Second Course
(Select One)
Lobster Bisque
Wild Mushroom Soup
Roasted Butternut Squash Soup
(seasonal)

Third Course
(Select One)

Haricot Vert and Endive
lemon tarragon vinaigrette

Watercress, Endive, Radicchio and Pears
toasted hazelnuts, roquefort, sherry wine vinaigrette

Baby Spinach Salad with Goat Cheese, Golden Raisins
maple walnut dressing

Entrée
(Select Two)

Roasted Chateaubriand
red wine & shallot demi-glace

Pan Roasted Amish Chicken
thyme jus

Sautéed Atlantic Salmon
champagne dill sauce

East Coast Halibut
lemon caper sauce

Roasted Griggstown Pheasant
marjoram jus

Roasted Rack of Lamb
roasted garlic & rosemary jus
or
Duet Presentation of
Roasted Châteaubriand and Shrimp Wrapped Scallop

Dessert Tasting
Presented by our Pastry Chef Duane Hendershot

Assorted Mignardise

Coffee and Tea Service