Osheroff65 Menu
Reception:
Hors d'Oeuvres
Ahi Tuna Tartare served on crispy wonton
Mustard Seed Crusted Loin of Lamb on Toasted Brioche
Mushroom and gorgonzola tartlets
Beer & wine at reception
Dinner:
Salad of mixed greens with smoked duck breastArtisan breads & butter
Entrée:
Pan Seared Halibut with ginger lime glaze, served with truffled mashed potatoes and blue lake green beans
or
Sesame Crusted Eggplant Stack with coconut curry sauce
Stack is layered with eggplant, mushroom, and spinach served with baby bok choy and shitake mushrooms
Dessert:
Trio of tartlets:
Apple Pear Crumb drizzled with caramel;
Chocolate Silk Tartlet with whipped cream and shaved chocolate;
Cheesecake Tartlet with cherry compote
Brewed Regular and Decaffeinated Coffee or Tea
Ice Water
Wine with dinner
