First Course: Asparagus cream with a touch of gorgonzola cheese and won-ton ravioli stuffed with crab.
Salad: Organic lettuce salad with blackberry & apple vinaigrette and caramelized walnut.
Main Course(to choose from):
Lobster surf n’ turf armagnac cream and peppercorn saucea accompanied with mashed potatoes and vegetables julienne.
Stuffed sea bass with shrimp over sauteed baby spinach in a creamy white wine reduction sauce served with vegetable timbale.
Stuffed chicken breast with mozzarella, squash blossom, ragout of mushrooms and peppers roasted raspberry sauce.
Scampi shrimp with mango sauce accompanied with risotto timbale with mushrooms and parmesan cheese.
Desert: Cheese cake and chocolate with strawberry couli