SAMPLE DINNER MENU - Autumn, 2006
TO START:
- Rosemary Focacia with Black Olive Tappenade AND
- Virgin Olive Oil & Balsamic Vinegar Dipping Sauce
APPETIZER:
- Jumbo Shrimp with Avocado Balls & a Tart Seafood Sauce OR
- Ricotta & Basil Raviolini served with Cheese Sauce with a hint of
Gorgonzola
SALAD:
Caesar Salad with Garlic Croutons, Crumbed Bacon, boiled eggs, & Shaved Parmesan
Cheese (anchovies optional)
ENTRE:
- Beef Tenderloin with Madeira wine – Thyme pan Sauce
- Spicy Baby Potatoes with Leaks & Celantro
- Grilled Asparagus in Extra Virgin Olive Oil with a Hint of Sea Salt & Ground
Pepper
- Slow Roasted Plum Tomatoes with Creamy Horseradish Sauce
DESERT:
Crème Brule
TEA/COFFEE