Here is the official menu I went with:
- Seafood Sausage w/ Roasted Fingerling Potato Terrine and Sauce Andalouse.
- Canapés Assortment: Sun-Dried Tomato and Goat Cheese Tartlet, Prosciutto and Melon Canapé and Roasted Yellow Pepper Mousse Profiterole.
- Pate de Campagne w/ Tart Apple Compote and Bosc Pear Crisp.
- Duck Galantine w/ Pistachios and Dried Cherries, Wood Fired Ginger Fig Tart and Balsamic Reduction.
- Rabbit Pie in Parmesan Prosciutto Crust, Tri-Colored Baby Beets and Beet Foam Essence.
- Trilogy of Salmon: Salmon Mousse w/ Sauce Gribiche, Gravlax w/ Dill Caper Aioli and Cedar Roasted Salmon w/ Red Onion Marmalade.