FIRST COURSES

Beet, apple and frisee salad with goat cheese and candied pecans in a raspberry vinaigrette
Bocconcini and cherry tomato salad with a pesto vinaigrette
A trio of organic salads (beet, curried carrots, parsley) with goat cheese
Yellowfin tuna tartare with tomato and avocado / taro chip
Savannah shrimp with a parsley and sun-dried tomato and parmesan salad
Endive salad with sautéed oyster mushrooms in a sherry vinaigrette
Caesar salad with focaccia croutons

MAIN COURSES

Fillet of beef OR Rack of lamb with a mustard sauce
Potato and sweet potato gratin
Grilled asparagus

Grilled duck breast with peach chutney
Cous cous with zucchini, carrot, currants, almonds
Grilled asparagus

Wild mushroom and goat cheese lasagna
Oven roasted vegetables

French chicken breast (wing attached) with a tarragon butter
Baked tomato provençale
Oven roasted vegetables

Lobster cake OR Crab cake with jalapeno mayonnaise
Roasted corn and caramelized onions
Baked tomato provencale

Salmon Vera Cruz (tomatoes, capers, olives)
Orzo with caramelized onions, peas and pine nuts
Grilled asparagus

DESSERTS

Individual apple tart with caramel sauce, whipped cream and berries
Chocolate butterscotch brownie with whipped cream and berries
Pear crisp with cinnamon whipped cream
Pumpkin cheesecake with cranberry orange relish and whipped cream