- Baked
Blue Point oysters in champagne veloute with jumbo lump
crab and brie
- Marinated
portabello baby spinach salad with imported goat cheese,
grilled eggplant, sun dried tomatoes and balsamic vinaigrette
- Mixed
grill of Australian lamb, Chilean sea bass and Norwegian
salmon with accompanying sauces
- Risotto
prima vera with roasted black trumpet mushrooms
- Godiva
chocolate hazelnut crème brulee
|
|
|
|
|
