APPETIZERS
Goat cheese souffle, baby greens and sun-dried tomato vinaigrette
Mixed baby greens, pancetta, pear, Roquefort, toasted walnuts and      balsamic vinaigrette
Spinach salad, duck confit, sun-dried cranberries, pine nuts served in      a cheese basket
Smoked salmon, avocado, jumbo lump crabmeat napoleon with
     Japanese seaweed salad
Romaine heart Caesar salad wrapped in Parma prosciutto and      truffle dressing
Sliced breasola with marinated beets, goat cheese and mache salad
Kobe beef Carpaccio with pink peppercorn emulsion

DINNER
Roasted rack of lamb with fresh herbs crust & thyme sauce
Veal saltimbocca stuffed with fontina cheese and pancetta
     rosemary reduction
Wild boar stuffed sun dried blueberries & feta wrapped in
     crispy pancetta
Chilean sea bass with fresh lobster risotto, Cabernet
    Sauvignon glaze
Roasted boneless breast of duck with crispy prosciutto aged
    balsamic glaze
Kobe beef strip steak with Roquefort & arugula
Sliced Venison filet with pumpkin risotto, fresh black trumpets
     sage reduction
Veal tenderloin with chanterelle mushroom, cognac & mustard
Black Angus strip steak with roasted garlic crust,
     rosemary reduction

DESSERT
Croissant Bread Pudding with apples, cinnamon and creme anglaise
Warm Butterscotch Cake with caramel gelato
White Chocolate and Cranberry Creme Brulee
Caramelized Chocolate-Strawberry Ganache Tart with vanilla gelato
Orange-Cranberry Sorbetto with Fresh Berries