Appetizers

Beef Wellington Raviolis
Iced crispy, roasted portabella mushrooms, sangria sauce

Roasted Beet salad
Arugula, baked chevre, green goddess dressing, and shaved Avondale cheddar

Butternut Squash and Lemongrass soup
Served with Black Mussels

Entrée

Teriyaki salmon
Wasabi potato puree, cilantro, green onion salad Teriyaki reduction

Seared Scallops Jambalaya
Shrimp vegetable risotto, Andouille sausage Fried leeks, pepper coulis

Tempura Beef Short rib
Orange glaze, buckwheat noodles, pickled red cabbage Japanese sweet potato chip salad

Golden Lentil Salad
Stuffed in swiss chard leaves, with braised eggplant Tomato-cardamom compote
(Vegan dish)

Dessert

S’mores
Chocolate mousse tart, toasted Italian meringue Caramelized chocolate graham crackers

Flight of Cupcakes
Chocolate five spice with peanut butter icing, lavender vanilla with earl grey icing Carrot with orange ginger icing