First Course

Amuse Bouches of English Cucumber, Cream Cheese,
Roasted Tomato and Thyme, Endive Cradles with Candied Walnuts,
Red Onion and Gorgonzola

Second Course

Fresh Live Butter Lettuce with Beets, Goat Cheese and Pine Nuts
with a Citrus Vinaigrette Dressing

Third Course

Salmon En Papillote With Fresh Lemon Juice and White Wine
Served with Broccolini and Roasted Red New Potatoes

Fourth Course

Fresh Baked Apple Pie
Ala Mode with Bourbon Whip Cream

First Course

Hearty Cannellini Bean Vegetable Soup
Topped with Feta and Served with French Baguette

Second Course

Chicken Marsala
Prepared with Fresh Mushroom and Sage
Served with Garlic Mashed Potatoes and Gravy
And Haricot Verts

Third Course

Spiced Poached Pears with
Fresh Whip Cream

First Course

Hearty Cannellini Bean Vegetable Soup
Topped with Feta and Served with French Baguette

Second Course

Chicken Marsala
Prepared with Fresh Mushroom and Sage
Served with Garlic Mashed Potatoes and Gravy
And Haricot Verts

Third Course

Spiced Poached Pears with
Fresh Whip Cream

First Course

Brandy and Nut Baked Brie
With Assorted Crackers and Fresh Fruits

Second Course

Shrimp Cocktails

Third Course

Filet Mignon with Spice Rub and topped with Dressed Mico Greens
Served with Sautéed Asparagus with Bacon and Shallots

Fourth Course

Chocolate Macadamia Nut Torte
With Vanilla Bean Ice Cream

First Course

Antipaso Salad
A variety of Olives and Cheeses with Salami and Artichokes
Served with French Baguette

Second Course

Fresh Romaine Lettuce with
Caesar Dressing, Grape Tomatoes and Garlic Croutons

Third Course

Chicken Parmesan with Angel Hair Pasta
Fresh Garlic Bread

Fourth Course

Tiramisu

First Course

Antipaso Salad
A variety of Olives and Cheeses with Salami and Artichokes
Served with French Baguette

Second Course

Fresh Romaine Lettuce with
Caesar Dressing, Grape Tomatoes and Garlic Croutons

Third Course

Chicken Parmesan with Angel Hair Pasta
Fresh Garlic Bread

Fourth Course

Tiramisu

First Course

Tradition Swiss Fondue
With French Bread and Assorted Crudités

Second Course

Mixed Spring Greens with Grapefruit, Pomegranate Seeds
And Red Onion in Citrus Vinaigrette

Third Course

Slow Cooked Beef Stew in Red Wine over
Roasted Smashed Fingerling Potatoes

Fourth Course

Warm Pear Gingerbread
With Fresh Bourbon Whip Cream

First Course

Crab Cakes Sauced over Mixed Spring Greens
Brandy and Nut Baked Brie
With Fresh Fruits and Assorted Crackers

Second Course

—Choice of—

Imported Australian Lamb with Fresh Mint and Garlic Rub
Served with Goat Cheese Au Gratin and your choice of two
of your favorite Fresh Vegetable Dishes

—Or—

Roasted Peppercorn Crusted Prime Rib
With Au Jus and Creamy Horseradish
Served with Garlic Mashed Potatoes and your choice of two
of your favorite Fresh Vegetable Dishes

—Or—

Fresh Herb Roasted Whole Turkey
Served with Chestnut Stuffing, Dressing, Fresh Cranberry Relish
And your choice of two of your favorite Fresh Vegetable Dishes

Third Course

Organic Pumpkin Pie with Whip Cream
And Fresh Apple Strudel with Cranberry Sauce