Menu

• Wild Mushroom Strudel Woodland mushrooms and fontina fonduta
• Pear and Almond Crusted Goat Cheese Artisan baby greens, sundried cranberries and champagne vinaigrette
• Caesar Salad Reggiano Parmesan and focaccia croutons

• Pan Seared Veal Scaloppine Cremini mushrooms, handmade gnocchi, oven dried tomatoes and Marsala
• Macadamia Nut Crusted Yellowtail Snapper Coconut basmati rice, tropical fruit salsa and orange beurre blanc
• Spiced Syrah Glazed Duck Wild rice, frisee salad and blackberry gastrique
• Burgundy Braised Boneless Short Ribs of Beef Horseradish mashed potato, root vegetables
• Butter Basted Lobster and Scallops Tossed with sweet peas, truffle Reggiano Parmesan cream and fettucine
• Herb and Dijon Crusted Rack of Lamb Goat cheese mashed potatoes, rosemary zinfandel sauce
• Vegetarian Delight A bed of garlic-scented kale and swiss chard, topped with quinoa pilaf, roastedcauliflower, carrots and asparagus.

• Key Lime Pie
• Carrot Cake with Caramel Sauce
• Chocolate Flourless Torte