Pan seared Scallops with yogurt dill sauce and fried leek garnish
Arugula, avocado. Tomatoes and toasted pine nuts with a lemon mousseline dressing
Grilled Filet Mignon topped with blue cheese and espagnole sauce
Served over honey roasted fingerling potatoes with bacon and chives
Accompanied by fresh asparagus
Chocolate chip croissant bread pudding with caramel Rum sauce.