DINNER MENU

“SEAFOOD COURSE”
SCALLOPS SEVICHE : SCALLOPS COOKED IN A CITRUS MARINADE, SERVED WITH RADICCHIO
“PASTA COURSE”
RAVIOLI: A COMBINATION OF LOBSTER AND CRAB RAVIOLI AND GOAT CHEESE AND HERB RAVIOLI,
SIMMERED WITH ALFRESCO SAUCE
“ENTRÉE”
DUCK BREAST: GRILLED DUCK BREAST FILLED WITH DUXELLE, SERVED WITH WILD RICE BLEND
VEGETABLE AND PORT WINE GLACE.
“SALAD”
BOSTON BIBB LETTUCE WITH MARINATED FRESH MOZZERELLA AND ASPARAGUS
“CHEESE COURSE”
ASSORTED CHEESE AND MELON PLATTER
“DESSERT”
FRUIT FLANS
COFFEE AND TEA