COURSE I
- FRENCH ONION SOUP -OR- NE CLAM CHOWDER
COURSE II
- SPINACH & STRAWBERRY SALAD -OR- HOUSE CAESAR SALAD
COURSE III
- SURF & TURF HAND CUT BEEF TENDERLOIN & GRILLED WARM WATER LOBSTER TAIL
- PAN SEARED DUCK BREAST & SEARED DIVER SCALLOPS.
- HOUSE SIDES (GARLIC MASHED, GLAZED CARROTS, HARICOT VERT)
COURSE IV
- CHEFS SELECTION CHEESE PLATE & SEASONAL FRESH FRUIT
COURSE V
- CHOCOLATE SOUFFLE -OR- HOT FUDGE SUNDAE
Discussion
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