DINNER

FIRST Parma Ham & Assorted Melons

COURSE grapefruit vinaigrette

Lime Marinated Poached Shrimp

avocado tartar, preserved lime & pa rsl ey oil

Tomata, Cucumber Salad & Gorgonzola Mascarpone•,

walnut oil vinaigrette

Roasted Buttemut Squash Soup

ricotta ravioli, crisp bacon, croutons

MAIN Veal Tenderloin with Parmesan Jus €>

COURSE mushrooms, green peas; citrus potato gratin

Sauteed Mahi Mahi & Apple Walnut Salsa

smoked bacon, chili, onion

Three Lentil & Vegetable Stew•,

Thai coconut curry sauce, crisp on ions

DESSERTS Warm Apple Hazelnut Crumble

malted whiskey ice cream

lee Cream banana

Sorbet maracuja

Sauces chocolate, butterscotch, berry

Mandarin Cake

Fruit Plate tresh kiwi

 CHEESE The following cheese plate is accompanied by
PLATE
Strawberry-Balsamic Marmalade

Camembert
French cow's milk cheese, soft ripened & molded with white rind

Gruyere
Swiss cow's milk hard cheese, aged for at least six months, nutty, sharp taste

ALWAYS The following entrees are accompanied by

AVAILABLE fresh sauteed vegetab/es, mashed potatoes, herb chimichurri,
orange-honey BBQ & hollandaise sauces

Caesar Salad
...
parmesan shavings, anchovies & tomato-garlic crostini

Sauteed Salmon Fillet

Roast Chicken Breast

Seared Prime Rib Eye Steak

SUGGESTED Riesling, Winery Ohlig, Rheingau

WINES harmonie Riesling with powerful fru its & stimulating subtle sweetness

Pinot Noir, Winery Gebriider Steffen, Moselle

hints of raspberry and blackcurrent fo llowed by well-balanced tannins

vegetarian ©regiona l specialty