Chilled Beef Medallions ~ Medallions of chilled beef loin served atop a rosemary crisp with an olive tapenade and marinated pimento

Fruit and Fondue Plate ~ Cheddar and Gruyere cheeses build this well rounded fondue, laced with a sweet Sauvignon Blanc. Served with fresh cut Granny Smith apples and rustic Artisan bread

Crab Stuffed Sole ala Newburg ~ Sweet and tender sole filet with a savory stuffing composed of blue claw crab, spinach, feta and parmesan cheeses. Finished with a classic Newburg with butter-boiled lobster claw

Classic Chicken Picatta ~ Breast of chicken lightly breaded and sautéed with clarified butter, simmered to finish in a classic Picatta composed of fresh shallot, garlic, capers, lemon and white wine with sweet crème butter