DINNER

First Course (Choice of):

Les Crevettes de la Maison - The finest shrimp sautéed in garlic butter and white wine

Conch and corn chowder

Coquille St. Jacques - Seared scallops topped with a rich gruyere cheese sauce and a ring of mashed potatoes

Second Course (Choice of):

New Zealand Lamb chops Moutarde - Served with Duchess Potatoes and Sautéed Asparagus

Yellow tail Snapper - Lightly floured, pan sautéed served with a Sweet mango and raisin Relish.

Petit Filet Mignon Forestire - 6 ounces of prime filet Mignon topped with a medley of Oyster, Shitaki, and Portabello Mushrooms

Le Veal Blanquette - Scaloppini of Veal, Lightly Breaded, Served with Roasted shallots, and mushrooms in a Maderia cream sauce.

Third Course (Choice of):

Cream Brulee

White chocolate almond bread pudding

Chocolate and Heath bar Pot de Creme