Wine Dinner
Wednesday March 23, 2011
6:30 pm start
Hors d'oeuvres
White sardines stuffed with baby heirloom tomatoes and Fresh Basil
Grilled Provencal lamb chops with a Dijon mustard glaze
Garden Fresh Beets Roasted and Served with Cherve
First Course
Pan seared monk fish with Savoy Cabbage and Kalamata Olive Sauce
Second Course
Olive Oil Braised Tiger Shrimp Served with Vermicelli Pasta and a Spicy Pomodoro Sauce
Third Course
Grilled Prime Rib Sliced with Salt Baked Baby Potatoes and Wild Mushroom Ragu
Fourth Course
Chocolate Fudge Brownies Fresh Florida Strawberries Puree and Vanilla Cream
Fifty Eight dollars Per Person
Plus tax and gratuity
Reservations Required
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