Serving dinner nightly beginning at 6:30 p.m.

APPETIZERS

Escargots Forestiére Garlic Butter and Bordelaise

Dungeness and Blue Crab Cakes

Seared Bluefin Tuna and Tobiko Caviar Thai Chili Dressing and Wasabi

Ahi Tuna and Shrimp Ceviche Martini, Avocado and Tomato Salsa

Seared Foie Gras on Brioche French Toast

Petite Lettuce and Pear Salad

Caesar Salad, Herbed Croutons

Heirloom Tomato and Petite Mozzarella

Wild Mushroom Soup

Traditional French Onion Soup

ENTRÉES

Sautéed Imported Dover Sole Amandine or Meunière

Roasted Colorado Lamb Rack Garlic Confit and Ratatouille

Provimi Veal Scaloppini

Seared Filet of Loch Duart Salmon Balsamic Reduction and Fried Shallots

All-Natural “Brandt” New York Steak Wild Mushroom Medley

Lake Superior Whitefish Leek and Fennel Ragout

DESSERTS

Six Flavors of Soufflé

Warm Chocolate Lava Cake

Crème Brûlée, Caramelized

Key Lime Pie, Citron Sauce

Baked Alaska

Macadamia Nut Bread Pudding

BEST OF THE CELLAR

Red Wines
Château Montelena
Jordan
Duckhorn
Heitz Cellars
Caymus
Château Margaux
Château Lafite Rothschild

White Wines
Grgich Hills
Far Niente
Kistler
Chalk Hill
Batard Montrachet Grand Cru
Clos des Mouches