ALASKA SNOW CRAB MEAT COCKTAIL
Fresh Brandy Sauce and Caviar Vinaigrette
CHERRYWOOD-SMOKED BREAST OF
LONG ISLAND DUCKLING
Red Burgundy Wine and Onion Marmalade
Garnished with Segments of Florida Orange and Grapefruit
DUET GRATINATED MUSSELS AND SHRIMP PROVENCALE
Served with Garlic Bruchetta
CREAM OF SUN-RIPENED TOMATOES WITH A TOUCH OF GIN
WON TON SOUP
Chicken Broth with Vegetables, a Touch of Sesame Oil and Soy
Garnished with a Chicken-Filled Chinese Pasta Pocket
CHILLED CREAM OF LYCHEES
MIXED GARDEN AND FIELD GREENS
Tomatoes, Cucumbers and Carrots with Choice of Dressing
GREEK FARMED SALAD
Hearts of Romaine Lettuce, Cucumbers, Bell Peppers, Tomatoes, Onions,
Black Olives and Feta Cheese
Tossed with Kalamata and Feta Cheese Dressing
FARFALLE WITH SMOKED TURKEY TENDERLOIN AND GREEN ASPARAGUS
TIPS
Bell Pepper Confetti and Freshly Grated Parmesan Cheese
(Also Available as a Starter)
PAN-SEARED FILLET OF SOLE MEUNIERE
Presented with a Golden Butter and Lemon Sauce
BLACK TIGER SHRIMPS AND SLICED HEART OF LEEKS IN A
CALIFORNIA CHARDONNAY CREAM
Served on an Oven-Fresh, Flaky Puff Pastry
SUPREME OF CHICKEN CARNIVAL STYLE
Broiled Breast of Chicken, Stuffed with Spinach and Ricotta
Served on a Light California Riesling Sauce with a Hint of Tarragon
BRAISED LEG OF NEW ZEALAND SPRING LAMB WITH A
ROSEMARY REDUCTION
Boulangere Potatoes with Garlic and Porcini Chips
TENDERLOIN OF BEEF WELLINGTON
Filet of Beef Topped with Mushrooms and Goose Liver Mousse, Delicately Wrapped in Puff Pastry
and Oven Baked. Served with Ginger Carrot Purée and Buttered Broccoli Florets
ROASTED SQUASH IN A TOMATO STEW WITH CALIFORNIA CHARDONNAY
Vegetarian Entrée, Lemon and Thyme Emulsion