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