First Course

Goat Cheese

Herb Dusted and Served with Caramelized Maui Onions

or

Smoked Chicken

 Tiger Shrimp

Stuffed with Lump Crab Wrapped in Kataifi with Trio Caviar Sauce

or

Fresh Burratta

Lobster Ravioli

with a Lemongrass Saffron Sauce

or

Vegetarian Lasagnette

with Traditional Bechamel Sauce

Entrée Course

Filet Mignon

Seared with Granny Smith Apple and Served with a Trio of White, Green and Red Mashed Potatoes and Red Wine Sauce

or

Alaskan Halibut

Pan-Seared with Edamame Puree, Crispy Carrots and Green Mustard Sauce

or

Grilled Vegetable Platter

Dessert

Petits Fours

Lemon Merangue, Chocolate and Fresh Fruit Tarts