Pan Seared Scallop over lobster ravioli in an citrus beurre blanc
Roasted Pear and Gorgonzola Salad served on a bed of proscutto and arugula with
sherry wine Vinaigrette
Carrot Ginger Soup
Seared Pork Medallions in a Port Wine & Cherry Sauce
Atlantic Salmon with orange scented haricots verts and wild rice pilaf
Dessert tasting for two