Evening begins with a 1.5 hour reception during which there can be classical instrument musicians performing.

Reception: A Welcome drink or champagne (with waiter), Hors d’oeuvres floating around reception.

Opening Course: Seasonal chilled Yellow Bird Soup (with Pumpkin Papaya and Mango)

Second Course: Mixed Greens, Vanilla Poached Pear, caramelized pecans. Tossed in strawberry vinaigrette

Entree Selection: Fillet Mignon finished with Merlot reduction served with truffled mashed potatoes and sautéed Asparagus or Pan seared Sea Bass finished with a citrus, honey and ginger glaze served with jasmine rice and sautéed asparagus.

Dessert: Guava Crème Brûlée