Evening Menu
Appetizer Course
Salad Venezia
Fresh Mozzarella, Tomato Bruschetta &
a Sauté of Arugula and Escarole
Aged Balsamic and Infused Olive Oil
Intermezzo
A Kaleidoscope of Fruit Sorbet Flavors
Main Course
Sliced Tenderloin of Beef Bordelaise
&
Pan Seared Tilapia
“Ugli” Buerre Blanc
Served with
Potato Gratin, Spinach Soufflé
and Moroccan Carrots
DESSERT
Miniature Desserts
Served Family Style
to Each Table
