Menu for Porcupine Provisions

Stationary Hor D'oeuvres‍

Crab Timbale with Assorted Crackers

Assorted Imported and Domestic Cheeses With fresh fruit, crackers, housemade flat bread and French bread

Feta with Herbs and Honey

Iced Seafood Display Adorned With fresh flowers

Seater Dinner

Roasted Pear and Spinach Salad With crispy pancetta and roasted vidalia vinaigrette

Pomegranate Glazed Quail Over Asiago and Herb Risotto With wilted spinach

Coriander Crusted Lamb Chops With grilled vegetable ratatouille and carrot straw with a cabernet glaze

Buffet Dinner‍

Classic Beef Bourguignonne and Buttered Noodles

Sauteed Haricot Vert

Roasted Baby Carrots with Mustard Butter

Chopped Salad With endive, pear, oranges, grilled red onions and champagne vinaigrette

Rolls with Butter

Butlered Hor D'oeuvres

Charmoula Lamb Chops

Thai Vegetable Summer Rolls

House Cured Duck Pastrami on Rye Chips With celeraic slaw

Lobster Salad on Crispy Wontons

Grouper Cakes With mustard‍ dipping sauce

Goat Cheese Phyllo Triangles

Skewered Pan Seared Duck Breast With damson plum dipping sauce

Passed Hor D'oeuvres‍

Tiny Savory Cone With creme faiche and caviar

Tiny Savory Cones With smoked salmon and dill - dom perignon 1990

First Course

Roasted Pear and Parsnip Soup With parmesand Tuille and chipped chives - rudd carneros district chardonnay 1999

Second Course‍

Pan Seared Scallop With porcini mushrooms, shallots, Swiss chard and beurre rouge - saintsbury reserved pinot noir 1996

Third Course

Grilled Raddichio Salad With cabrales cheese, warm bacon dressing and balsamic reduction - shafer relentless 2000

Fourth Course‍

Lobster Paella With tomato saffron glaze - cos d'Estoumel 1996 / opus 1997

Fifth Course

Duck Pot Pie With caramelized pearl onions, baby limas, sweet peas and shiitake mushrooms - chateau lynch bages 1996 / caymus cabernet sauvignon 1994

Six Course‍

Lamb Three Ways

Double Cut Lamb Chop With creme‍

Faiche and Chive Mashed Potatoes

Filet Diane With black pepper crust, lentils and medeira glaze

Petite Wellington with Bearnaise Ducru Beaucaillou‍ 1996, whitehall lane reserved cabernet sauvignon 1997

Seventh Course

Chocolate Chocolate Chocolate

Hot Chocolate Demitasse With espresso cream and cookie spoons

Bittersweet Chocolate Souffle With raspberry sauce

Caramel Ice Cream Sandwich Fonseca vintage port 1994, coffee