Winter Solstice Dinner for 10

Passed Hors d’Oeuvres

Cauliflower and Potato Crisps
Smoked Salmon on Leek and Pine Nut Pancakes
Filet Mignon on Ficelle Toasts with Horseradish Butter and Crispy Shallots

First Course

Wild Mushroom, Caramelized Onion and Goat Cheese Tartlette with Microgreen Salad and Balsamic Truffle Reduction

Entrée

Saddle of Lamb with Celery Root Puree, Baby Brussels Sprouts, Apple Smoked Bacon and Chanterelle Mushrooms

Dessert

Warm Apple Tart Tatin with Caramel Sauce and Vanilla Bean Ice Cream