Gingered Shrimp, Served on Shiso Leaves
Spiced Salmon with Chilled Cucumber Salad on Taro Ships
Chicken and Vegetable Dumplings with White Soy Sauce,
Served on White Chinese Spoons
White Truffle Vichyssoise, Served in Glass “Shooters”
Curried Lamb Patties with Radish-Mint Raita
Foie Gras Mousse on Lady Apple Chips
Entrée
Osso Bucco with Gremolata, Saffron Risotto, Baby Spinach, Pearl Onions, Asparagus and Oven Roasted Cherry Tomatoes,
Natural Reduction Sauce
Salad Course
Salad of Asian Greens and Edible Flowers, Sherry Vinaigrette
Cheese Course
Selection of Artisan Cheeses with Housemade Port-Fig Jam, Raisin Pecan Crisps and Sliced French Baguette
Dessert
Chocolate Hazelnut Wedding Cake with Dark Chocolate Ganache
Petit Fours, Chocolate Hazelnut Royale Squares, Mini Tartlettes, Chocolate Dipped Apricots and Orange Zest, Chocolate Truffles
