Appetizers

• Smoked Salmon Quesadilla
  with Horseradish Cream

• Duck Tamale
  with Anaheim Chile and Raisins

• Macadamia Crusted Sea Scallops
  with Basil Beurre Blanc

• Corn Ravioli
  with White Truffle Oil

• Lobster Chimichanga
  with Goat Cheese and Basil Beurre Blanc

Soups and Salads

• Lobster Bisque

• Chilled Heirloom Tomato Soup

• Beet and Goat Cheese Salad
  with Walnut Oil and Lime Dressing

• Salad of Radicchio, Belgian Endive and Pear
  with Citrus Vinaigrette

• Spinach Salad
  with Spicy Pecans, Bacon, Mushrooms and Balsamic Dressing

• Arugula Salad
  with Strawberries, Feta and Balsamic Dressing

Main Course

• Duck Confit
  with Pommes Lyonnaise and Citrus Sauce

• Roasted Rack of Lamb
  with Thyme, Rosemary, Garlic and Spicy Bell Pepper Jelly

• Sautéed Veal Loin
  with Horseradish Mashed Potatoes and Black Olives

• Wild Boar Loin
  with Parsnip Purée and Habañero Sauce

• Sautéed Beef Tenderloin
  with Potato Leek Galette and Green Peppercorn Sauce

• Duo of Halibut and Lemon Sole
  with Grilled Corn, Roasted Vegetables and Chipotle Beurre Blanc

• Maine Lobster
  with House Made Basil Pasta

Desserts

• Mixed Berry Cobbler
  with Raspberry Sorbet

• Fresh Orange Tart
  with Almonds and Passion Fruit Sorbet

• Fresh Plum Tart
  with French Vanilla Ice Cream

• Trio of Profiteroles

• Raspberry Clafoutis
  with Amaretto Ice Cream

• Apple Tarte Tatin

• Jack Daniel's Pecan Pie
  with Jack Daniel's Ice Cream

• Assortment of Five Mini Crème Brûlée

• Soufflés
  please allow 15 minutes