Dinner menu 6

Appetizers
Seasonal fruit with rum and black currant syrup
Shrimp cocktail
Supreme of chicken terrine
Sweetbreads with a crisp potato pancake

Soups
Cream of broccoli
Mussel veloute
Chilled gin and tomato consomme with straw mushrooms

Salads
Caesar
Iceberg lettuce, zucchini, yellow squash, celery, scallions
Roquefort, red wine vinaigrette, Caesar, and spicy tomato dressings

Entrees
Halibut steak, broiled Alaskan halibut complemented by a buerre blanc, enhanced with preserved black beans

Broiled lobster tail, topped with green asparagus tip, presented with melted drawn butter

Canard a l’Ananas, crisply roast Long Island duckling complemented by grilled pineapple and a duck-flavored cinnamon sauce

Scaloppine di vitello al limone, thin slices of milk-fed veal enhanced by a natural sauce with the delicate essence of lemon

Prime rib of beef, the finest cut of prime rib presented with baked Idaho potato, natural juice, and creamed horseradish

Desserts
Baked Alaska
Frozen lemon yogurt with dark cherries
Petits fours
Coffee, vanilla, pina colada, or sugar-free ice cream
Today’s sherbet
Fruit and cheese (Roquefort, Camembert, Gruyere, and Cheddar)

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