FIRST COURSE
RECTANGULAR PLATES OF JUMBO LUMP CRAB EN CROUTE, MICRO HERBS AND HEIRLOOM TOMATOES TOSSED WITH EXTRA VIRGIN OLIVE OIL, BASIL CHIFFONADE AND PERLINI MOZZARELLA
ENTREE
GRILLED CAB TENDERLOIN OF BEEF WITH A FOIE GRAS BUTTER ROSSETTE OF YUKON GOLD POTATOES FINISHED WITH MANCHEGO CHEESE AND CREAM BROILED UNTIL BROWN
JUMBO PEELED ASPARAGUS WITH BUTTER
BABY MULTI COLORED CARROTS
WHEAT AND WHITE YEAST ROLLS WITH BUTTER
DESSERT
MOLTEN WARM CHOCOLATE CAKE WITH CINNAMON ICE CREAM
SEAFOOD MENU
FIRST COURSE
SHIITAKE AND ARTICHOKE EN CROUTE
ENTREE
ORANGE ROUGHY STUFFED WITH JUMBO LUMP CRAB MEAT AND WHITE WINE BEURRE BLANC SAUCE
JUMBO PEELED ASPARAGUS WITH BUTTER
BABY MULTI COLORED CARROTS
WHEAT AND WHITE YEAST ROLLS WITH BUTTER
DESSERT
MOLTEN WARM CHOCOLATE CAKE WITH CINNAMON ICE CREAM
VEGETARIAN MENU
FIRST COURSE
SHIITAKE AND ARTICHOKE EN CROUTE
ENTREE
NAPOLEON OF PORTOBELLO MUSHROOM, ZUCCHINI, YELLOW SQUASH, EGG PLANT AND ROASTED RED BELLS TIED WITH A LEEK
SUN DRIED AND TOMATO RISOTTO
JUMBO PEELED ASPARAGUS WITH BUTTER
BABY MULTI COLORED CARROTS
WHEAT AND WHITE YEAST ROLLS WITH BUTTER
DESSERT
MOLTEN WARM CHOCOLATE CAKE WITH CINNAMON ICE CREAM