| Lobster and Asparagus Ravioli |
|
With light tomato concasse |
| Seared Ahi Tuna |
|
Over baby green with sesame-lime vinaigrette |
| Vichyssoise |
|
With caviar garni |
| Warmed Goat Cheese |
|
With beets and pistachios over peppercress |
| Fillet of Beef Napoleon |
|
Tenderloin layered with bearnaise mashed potatoes and wild mushroom au jus |
| Rosemary Roasted Rack of Lamb |
|
With scalloped potato timbale with truffles, a haricot vert bundle and yellow pepper coulis |
| Grilled Fillet of Beef |
|
|
| Grilled Petite Cajun Rubbed Swordfish |
|
With timbale of couscous primavera and roasted asparagus |
| Sage Rubbed Veal Chop |
|
With shiitake demi-glace, roasted red pepper polenta and plum tomato stuffed with creamed spinach |
| Almond Tuille Cup |
|
With fresh berries and sabayon cream |
| Caramelized Banana Beggar's Purses |
|
With bittersweet chocolate garni |
| Tiramisu Mousse |
|
With fresh berries and miniature biscotti |
| Creme Brulee Trio |
|
With french cookies |
