Lunch
Appetizer Course
Beef Carpaccio with Amarena Cherries
Horseradish, Roquefort & Rosemary Grissini
Roasted Candy Cane Beets with Vermont Goat Cheese
Mâche, Apple Cider & Balsamic Vinaigrette
Sushi Grade Tuna Tartare
Citrus Soy Vinaigrette
Maine Lobster Bisque
Cognac and Sherry
Belgian Endive & Watercress Salad
Roquefort, Spiced Walnuts & Chardonnay Vinaigrette
Entrée Course
Broiled 12 oz. N.Y. Sirloin
Asparagus, Hollandaise & Marrow Butter
Grilled Scottish Salmon
Grilled Asparagus & Sea Salted Red Bliss Potatoes
Pan Roasted Free Range Statler Chicken Breast
Prosciutto, Roasted Shallot Whipped Potatoes,
Madeira Broth
Madeira Broth
Grilled Rib Eye Steak
Crispy Onion Rings, Melted Blue Cheese,
Haricot Verts
Haricot Verts
Seared Sea Scallops Vichyssoise
Bacon, Whipped Potato, Leek & Clam