Dinner Menu

Early Fall, 2011

First Course

Wild Mushroom Ravioli

Sun Dried Tomato, Leek, and Goat Cheese Tart

Crab Cake with Red Pepper Coulis

Second Course

Heart of Palm with Capers, Onion and Radicchio

Mixed Field Greens with Pears, Walnuts, and Blue Cheese

Roasted Beets and Goat Cheese with Sherry Vinaigrette

Entrée

Seared Mahi-mahi with Wasabi Cream

Twice Roasted Duck

Halibut with Lobster Broth

Lamb Chops with Tuscan Black Olive Sauce

Braised Beef Short Ribs

Pan Seared Chicken Breast with Seasonal Vegetables

Dessert

Pumpkin Cheesecake

Classic Vanilla Bean Crème Brûlée

Chocolate Pôt de Crème

Apple Brown Butter Tart