November 9, 2001
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| Menu | |||||||||||||||||||||
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| Appetizer | |||||||||||||||||||||
| Baked Oysters with Champagne Sauce | |||||||||||||||||||||
| accompanied by | |||||||||||||||||||||
| Chandon Brut Fresco | |||||||||||||||||||||
| Appetizer | |||||||||||||||||||||
| Roasted Duck and Vegetable Strudel | |||||||||||||||||||||
| accompanied by | |||||||||||||||||||||
Louis Latour Pinot Noir
| Salad | Spinach Salad with Mozzarella and Warm Sundried Tomato Vinaigrette
| accompanied by | Ruffino Libaiog
| Entrée | Macadamia Crusted Seabass with Shallot Soy Vinaigrette
| accompanied by | Simi Chardonnay
| Sorbet | Entrée | Braised Veal Shank, Milan Style
| accompanied by | Quivira Cuvee Red
| Dessert | Individual Baked Apple Dumplings w/ Cherry Butter & Apple Brandy Sauce
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| The charge for this dinner is $59.95 per person with wine ... $46.95 without wine.
A $20.00 per person deposit is requested at the time you make your reservation. This deposit will be deducted from your guest check. The deposit is not refundable for changes or cancellations made after November 6, 2001. |
