TO BEGIN:

Jumbo shrimp, garlic, herbs – yellow pepper coulis

Sea scallops, bacon wrapped – teriyaki dipping sauce

Eggplant and roasted vegetable napoleon – basil pesto

SALAD:

Soft butter lettuce with watercress, endive & radicchio
toasted pecans, gorgonzola & pear vinaigrette

DINNER:

Breast of chicken filled with wild mushrooms
fresh lemon-chardonnay sauce

Tender veal with fresh herbs & caramelized pearl onions
port wine – mushroom sauce

Roasted melon ball potato noisettes, garlic & rosemary

Asparagus, roast carrot, Italian plum tomato & shallots

Focaccia and French rolls with sweet butter

DESSERT:

French apple tart with crème anglaise

Ginger cookies & raspberry linzer hearts

Decadent cheese cake brownie squares

AND Chocolate dipped jumbo strawberries