Potato Latkes with Apple Compote and Crème Fraiche
Mediterranean Salmon Tartar on Homemade Mustard Dill Crackers
Asian Beef and Pepper Skewers, Soy Hoisin Dipping Sauce
First Course
Baby Green Salad with Roasted Bosc Pears, Point Reyes Blue Cheese, Candied Walnuts and Port Wine Vinaigrette
Entrée
Pan Roasted Sea Bass with Peking Duck Broth, Scallion Polenta, Enoki Mushrooms, Parsnips and Carrots
Dessert
Molten Chocolate Cake with Pear William Crème Anglaise and Fresh Raspberries
