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| Appetizer: Hickory Smoked Salmon Mousse, Dill Pate Choux Puffs, Pickled Vegetabes, Gazpacho Sauce. |
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| Salad: Mixed Greens and Radish with Balsamic Vinaigrette, Macerated Black Mission Figs, Blue Cheese Mousse, Pumpernickel Cracker, Red Wine and Fig Reduction. |
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| Entree: Chicken Cacciatora, Parsnip Puree, Wilted Spinach, Glazed Carrots, Tournee Potatoes with Beurre Blanc and Fine Herbs |
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| Dessert: Chocolate and Vanilla Napoleon with Raspberry Coulis Photo Credits: Leah Bellack |
