February 23, 2008
Field Greens with vinaigrette, candied pecans, bleu cheese and pear
Lobster stuffed Beef Tenderloin with a chanterelle, shallot, white wine stuffing
Hasselback Potatoes
Brandied Carrots
Cheddar Biscuits
Bread Pudding w/Bourbon Sauce
White and Red Wine
Labels: food, menu