Crispy Bacon,
Hearts of Palm, Heirloom Cherry Tomatoes, California
Blue Cheese, Sliced Red Onion and Buttermilk Ranch
Dressing
1st course: Escargot and feta
cheese in phyllo dough 2nd course:
Blue cheese mousse, star of anise and vanilla poached pear 3rd course:
Heart of Romaine bite with avocado Caesar
dressing and Parmesan crisp 4th course: Petite Filet Mignon rossini, foie gras, black truffles, Madeira sauce & potato cake 5th course: Chocolate hazelnut mousse in a beggar purse, raspberry coulis