S t a r t e r s

PROSCIUTIO AND MELON
Arrangement of Sun-Ripe Melons and Trimly Sliced, Smoked and Aged Italian Ham

TENDER HEART OF TROPICAL PALM AND CALIFORNIA ARTICHOKES
Marinated with a Roasted Tomato Vinaigrette

ESCARGOTS BOURGUIGNONNE
Burgundy Snails in Garlic Butter with an Infusion of Chablis and Pernod

LOBSTER BISQUE
Hearty Lobster Soup with Cream and Oak Wood-Aged Brandy 

BLACK BEAN SOUP
Served with Steamed Rice and a Touch of Sour Cream

CHILLED CUCUMBER SOUP WITH DILL

S a l a d s

MIXED GARDEN AND FIELD GREENS
Tomatoes, Cucumbers and Carrots with Choice of Dressing

WILTED SPINACH AND PORTABELLO MUSHROOMS WITH FRESH BACON BITS
Walnut and Blue Cheese Dressing

M a i n  C o u r s e s

PENNE MARISCOS
Pasta Cooked al Dente, Tossed with Shrimp and Scallops in Tomato-Cream Sauce 
(Also Available as a Starter)

ANCHO-BASTED FILLET OF FRESH PACIFIC SALMON
Five Bean Salsa and Rice Noodles

BOURBON AND HONEY-GLAZED ROASTED SPRING CHICKEN
Corn and Cajun Sausage Dressing, Stewed Tomatoes and Okra, Fried Plantain Chip

JERKED PORK LOIN 
Slowly Roasted Center-Cut Pork Lion Marinated in Island Spices and Herbs
Caribbean Bean Stew and Caramelized Plantain

 VEAL PARMESAN
Sautéed Cutlet of Wisconsin Milk-Fed Beef, Baked with Italian Plum Tomato Sauce and Mozzarella Cheese

TENDER ROASTED SIRLOIN OF AMERICAN BEEF WITH CHARRED CHILI AND CORN SAUCE
Horseradish Mashed Potatoes, Grilled Zucchini

GRILLED PORTABELLO MUSHROOM TAMALE
Vegetarian Entrée, Served on a Smoked Tomato and Chili Salsa