Chef’s Choice Passed Hors d'oeuvre and Sparkling Wine

Each course will be paired with wine

First Course

Carpaccio of Roasted Beet
Goat Cheese Mousse & Citrus Salad
with blood orange-champagne vinaigrette

Second Course

Tian of Blue Crab, Spiced Papaya, & Avocado
with yellow tomato “gazpacho” & smoked red pepper coulis

Third Course

Crépinette of Colorado Lamb Loin
with balsamic-whole grain mustard demi-glace, fresh mint gelée
asparagus, fresh corn custard and yukon gold potato puree

Dessert Course

Classic Lemon Tart with assorted berry sauces