Dinner Menu

Summer, 2010

First Course

Wild Mushroom Ravioli

Tomato, Leek, and Goat Cheese Tart

Crab Cake with Red Pepper Coulis

Second Course

Haricot Vert and Tomato Confit with Creamy Vinaigrette

Mixed Field Greens with Pears, Walnuts, and Blue Cheese

Roasted Beets and Goat Cheese with Sherry Vinaigrette

Summer Tomato and Cucumber Salad

Entrée

Seared Mahi-mahi with Wasabi Cream

Twice Roasted Duck

Halibut with Lobster Broth

Tuscan Style Lamb Chops

Seared Beef Tenderloin with Cabernet Sauce

Pan Seared Chicken Breast with Seasonal Vegetables

Dessert

Raspberry Mousse Napoleon

Classic Vanilla Bean Crème Brûlée

Chocolate Pôt de Crème

Blueberry Brown Butter Pear Tart

Mousse au Chocolate