Menu
Degustation
Antipasto
Plate
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Imported Olives, Saucisson
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Asparagus
Strudel with Curried Yellow Squash Bisque
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Grilled
Pears with Buttered Walnuts, Apple Smoked Bacon, and Roquefort Cheese- Port Wine
Vinaigrette
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Pan
Seared Loup de Mer with Sweet Pea Risotto
-Roasted
Red Pepper Sauce
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Raspberry
Sorbet
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Roasted
Rack Of Baby Veal with Madeira Glace’
-Lobster
Mashed Potatoes
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Key
Lime Trifle with Blood Orange Sauce
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Warm Chocolate Cake with Port Wine Marinated Strawberries
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