~Appetizers~

Foie Gras Wonton
Steamed in Bamboo with sweet spices served with toasted hazelnut oil.

Sautéed Fresh Water Prawns
served upon a crispy potato cake laced with roasted garlic and arugula pesto.

Crispy Belon Oysters
Served in rice paper with black truffle chantilly.

Pan Seared Beef Tenderloin
With smoked parsnip salad and black pepper vinaigrette.

Potato and Goat Cheese Tart
Served with an olive vinaigrette and wilted watercress.

Fiery Lentil and Duck Soup
Topped with toasted rye croutons.

~Entrees~

Filet of Beef & Porcini Encrusted Shrimp
Served with crispy zucchini sticks and basil mashed potatoes..

Minted Rack of Lamb
Fire roasted, accompanied by vegetable lasagna and broccoli rabbe.

Truffled Baby Chicken
Served with bread stuffing and pan gravy accompanied by glazed root vegetables.

Pan Seared Lobster
Sautéed two pound lobster, served with baton vegetables and tamale potatoes with an aged Madeira and saffron sauce.

Potato Crusted Sea Bass
Served upon creamed leeks with aged port and fresh thyme.

Charred Diver Scallops
Served in a spicy miso broth with sweet fennel and wasabi rolls.

OLD ENGLISH CHEESE COURSE
English Stilton with Beaujolais Nouveau