RECOGNITION DINNER

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Hors d’oeuvres
Served with Champagne and premium liquors

Poached Shrimp with Avocado Salsa

Sweet Potato Pancakes with Ginger Creme
And Apple Cracklings

Proscuito Wrapped Arugula, Figs and Chevre

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First Course

Maine Lobster and scallop Terrine
With Heirloom Tomato Coulis
Served with H. Natter Sancerre ‘98

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Main Course

Rack of Lamb
With Cracked Herb Crust
And Provencal Vegetable, Roast Shallots;

Lamb Glace and Rosemary Oil
Served with Dom. Dela Mordoree- Lirac Rhone ‘98

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Salad
Salad of Field Greens
With Walnut Vinaigrette

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Dessert
Bittersweet Ciandula Budino
With Bittersweet Chocolate Sauce

Strawberry Sorbet with Strawberries and shortbread Biscuit

Ginger Crème Brulee

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Coffee and Teas