STARTERS

POACHED SHRIMP SALAD
Chilled Baby Shrimp, Mandarin Orange, Strawberry and Almonds
over Baby Spinach with Honey Citrus Vinaigrette

LAMB & CHEVRE SPRING ROLLS
Crisp Spring Rolls with Ground Lamb, Chevre, Sundried Cherries and Sweet Bourbon Glaze

LOBSTER PIEROGIES
Lobster, Potato and Cheddar in homemade Pasta
with Julienne Vegetables,Roast Garlic Butter and Parmesan

MAIN COURSE

BEEF TENDERLOIN
Broiled to perfection and served with Blue Cheese Whipped Potatoes,
sautéed Wild Mushrooms, Vegetable Medley, Cabernet Glaze and fresh Micro Greens

MAHI MAHI
Fresh herbed Mahi Mahi wood grilled and served over Crab-Corn Bisque
with a crisp Ricotta-Risotto Cake, stewed Tomatoes & Onions and Roast Garlic Aioli

PIERRE BREAST
Southwest seasoned Pierre Breast of Chicken served with BBQ Pork Risotto,
grilled Summer Squash, Red Pepper Butter, Chippotle Aioli and Manchego Cheese

DESSERT

GRILLED PEACH SHORTCAKE

CRÈME BRULEE WITH FRESH BERRIES

CAPPUCINO TORTE