Caramelized Onion, Gorgonzola
& Pancetta Tart
Fried Risotto Pearls with Four Cheeses
Lump Crabcakes with a Grilled Fennel, Asparagus
& Roast Pepper Salad, Spicy Sauce Remoulade
Center-Cut Veal Chop
Marinated with Garlic & Rosemary,
Pan-Seared with a Madeira Veal Glaze
Ratatouille with Vine-Ripe Tomatoes & Fresh Basil,
Semolina & Shiitake Mushroom Gnocchi Gratinee
Ricotta & Fresh Raspberry Tart
Scrambled Quail Eggs & Osetra Caviar Toast
Citrus Basil-Cured Smoked Salmon
Pan-Seared Sliced Duckling Breast with a Blackberry
Fresh Thyme Sauce Served Over Swiss Chard &
Ginger Glazed Celery Hearts
Braised Lamb Shank & Sweet Onion
Tortoloni with Roast Parsnips
Roulade of Beef Tenderloin, Roast Eggplant & Red Bell
Peppers, Served with Marjoram Saffron Potatoes & Buttered
Brussels Sprouts with a Red Wine & Veal Glace Reduction
Warm Chocolate Tarts with Honey Poppyseed Ice Cream
& Bittersweet Cinnamon Chocolate Sauce
Hearts of Romaine with Prosciutto Batons, Shaved Romano
& Fresh Herb Sourdough Croutons tossed with a
Champagne Vinaigrette
Baked Chicken Marinated with Lemon & Garlic
Southwest Sweet, Red & Gold Potato Casserole
Assorted Rolls & Butter
Flourless Chocolate Roulade with Hazelnut Cream
