Gala Plated Dinner

Amuse Bouche
Foie Gras Mousse on Brioche Toast with Pear Butter & Caramelized Onion

First Course
Shrimp And Applewood Smoked Bacon Grits

Second Course
Frissee with Cumin Scented Pumpkin Seeds, Sweet Potato Vinaigrette and Port Salut Cheese

Main Course
Roasted Tenderloin of Beef with Juniper Cream, Fingerling Potato Hash and Shredded Brussels Sprouts

Dessert
Banana Crème Fraiche with Milk Chocolate Quenelles
and Vanilla Tuiles