Passed Hors d'oeuvres

Wild Mushroom and Sauteed Onion in Madeira Cream on Puff Pastry

Salade

Baby Greens with Fennel, Orange, Pine Nuts, and Citrus Vinaigrette

Soup

Roasted Garlic Bisque with Grilled Leeks

Entrée

Lamb Rack with Huckleberry Jus

Mashed Yams with Coconut Milk and Dark Rum

Sauteed Kale with Garlic and Lemon

Dessert

Chocolate Cake with Ganache. Créme Anglais and Poached Pear Garnish