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Formal Dining Room Appetizers Slab of Smoked Salmon accompanied by Fresh Salmon and Beef Tartare served with a Horseradish Mustard Sauce New Italian Antipasto, Bufala Mozzarella, Endive, Radicchio, Preserved Tomato, Olive Relish, and Marinated Roasted Peppers Second Course Roasted Fresh American Foie Gras for Two with Bourbon, Morels, arid Porcini Mushrooms Poached Oysters and Artichokes on Creamed Spinach Served with a Vouvray and Cream Sauce Entrees Grilled Breast of Mallard Duck for Two with Champagne, Famboise, and Fresh Berries Roasted Leg of Baby Lamb for Two Stuffed with Fresh Sage and Rosemary served with a Gewurztraminer and Chevre Sauce Grilled Sirloin Steak for Two with a Sauce of Mixed Peppercorns and Mustard The above is a sample offering — Subject to product availability.
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