Appetizers
Atlantic seafood supreme with lemon and chives
Prosciutto ham and melon
Mushroom crepe with vegetables and a sweet bell pepper coulis
Roasted tomato and mozzarella ProvencaleSoups
Cream of asparagus
Clear oxtail with sherry
Chilled rhubarbSalads
Ripe tomatoes with Italian parsley, black olives, and scallions
Crisp Bibb lettuce with radicchio and cress
Creamy lemon-garlic, red wine vinaigrette, Russian, and minty cucumber dressingsEntrees
Broiled tilapia, presented with red bliss potatoes, snow peas, enhanced with a tropical salsaLinguini Bagutta, pasta cooked al dente, served with an exquisite combination of duck confit, shiitake, tomato, and fresh herbs
Roast turkey, a native American tasty treat with the traditional trimmings, savory dressing, giblet gravy, cranberry compote, and candied sweet potatoes
Rack of veal, gently oven roasted and offered with natural pan juices, presented with tender steamed vegetables
Filet mignon, tenderloin of beef grilled to your preference, offered with bearnaise and green peppercorn sauce
Desserts
Joconde biscuit alize
Sauteed peach with almond and kiwi sauce
Coffee profiteroles with Jamaican sabayon
Strawberry shortcake
Pistachio, vanilla, blueberry, or sugar-free ice cream
Today’s sherbet
Fruit and cheese (Camembert, Gruyere, Cheddar, goat cheese)