Peking Duck in Scallion Pancakes
Asian Beef Skewers, Soy-Scallion-Hoisin Dipping Sauce
Ginger-Spiked Tuna Tartar in Sesame Cornets
Shrimp and Chive Spring Rolls, Thai Sweet and Hot Dipping Sauce
Mini Lobster Cakes, Fennel Aioli
Spinach and Shallot Stuffed Mushrooms
Melon with Prosciutto and Aged Balsamic Vinegar
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Selection of Fine Caviars: Beluga, Osetra and Golden Osetra
Served with Brioche Toasts, Blini and Crème Fraiche
Displayed in Hand Carved Ice Bowls
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Demitasse Cup of Early Summer Gazpacho with Lump Crab
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Warm Scallop Salad with Roasted and Raw Artichokes,
Baby Greens, Sherry-Walnut Vinaigrette
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Tournedos of Filet Mignon and Leek-Wrapped Monkfish,
Crispy Potato Cake and Roasted Summer Vegetables,
Port Wine Sauce
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Carrot Wedding Cake with Cream Cheese Frosting and
Ivory Buttercream
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