Chris McD’s

1st Course: Seafood anti-pasta plate
Served with smoked fresh bay scallops, shrimp, mussels and oysters with marinated vegetables and warm lemon basil butter.

2nd Course: Foie Gras Terrine
Served with caramelized Asian pear chutney and fresh watercress

3rd Course: Ravioli with Colorado lamb and currants
Served with a roasted shallot and mint sauce

4th Course: Fresh Alaskan Halibut stuffed with lobster and roasted corn
Served with a potato risotto and a sherry and smoked bacon vinaigrette

5th Course: Gorgonzola Soufflé
Served with honey and caramelized granny smith apples