Copyright 2010 Gregory's Creative Cuisine

~ Passed Hors d'oeuvres ~
Shrimp and corn fritter with honey chipotle mayo
Snow crab claws with cocktail sauce and lemon
Phyllo triangles with spinach and dill, topped with red pepper
Choose one from each course

~ First Course ~
Ozark corn and crab chowder
Lobster bisque with brandy and tarragon

~ Second Course ~
Field greens with smoked trout cheesecake, tomato concasse, julienne pear tossed
with citrus vinaigrette
Baby spinach with mandarin oranges, roasted walnuts, tuna tartare, feta cheese
tossed with Vidalia onion vinaigrette

~ Third Course ~
Horseradish encrusted salmon with Chardonnay buerre blanc
Alaskan halibut braised with kalamata olives, roasted tomatoes,
fresh basil and lemon confit
Hickory grilled prawns with key limes, roasted garlic and mustard
Choice of rice, potato, pasta, seasonal vegetables

~ Fourth Course ~
Chocolate and raspberry cheesecake with trio of sauces
House made granny smith apple pie with caramel sauce
Flourless chocolate torte with fresh berries and Amaretto


$ 44.75 per guest