Serving
Food Stations
| Carved Beef Tenderloin En Croute Wrapped in Puff Pastry Wild Mushrooms, Bernaise Sauce |
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| Roasted Leg of Lamb Thyme, Garlic and Lamb Jus |
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| Scottish Salmon En Croute Salmon with a Spinach and Shrimp Mousse wrapped in a Puff Pastry with a Cucumber Dill Sauce |
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| Roasted Rack of Pork Braebum Apples and Normandy Sauce (Creamy apple Calvados Sauce) |
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| Seafood Station Poached Chilled West Coast White Shrimp, Selection of Oysters on the Half Shell, King Crab Legs with Cocktail, Remoulde, and Lemon Dill Sauce |
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| Fresh Pasta Station Spring Pea and Asparagus Risotto, Cippolini Onions, Wild Mushroom Ragout, and Pecorino Cheese and Eggless Gnocchi, Seasonal Vegetables, Shallots, Herb and Olive Oil Bath |
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| Assorted Homemade Bread Station Sour Dough, Brioche, Whole Wheat, Walnut Cherry |