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Spring Wedding

Hors d'oeuvre

Chilled English Pea Soup Shots
Smoked Salmon with Cucumber and Wasabi
Branzino Tartare with Lemon Oil
Fresh Herb Risotto
Foie Gras Torchon with Rhubarb Confit
Charred Colorado Lamb with Baby Carrot Salad

First Course

Pencil Asparagus Terrine with Farmers Cream and Mint

Entrée

Poached Filet Mignon with Tarragon

Dessert