1st Course: Hors d'oeuvres
2nd Course: Lobster Bisque
3rd Course: Crisp
Hearts of Romaine with Six Tables' Unique Dressing
Intermezzo: Lemon Sorbet
4th Course: Entree
selections include:
| Chateaubriand with Classic Bearnaise |
| Roasted Pouson with Tarragon Beur Blanc |
| Baby Rack of Lamb with Herbs de Provence |
| Fresh Seafood Dish |
| Vegetarian requests can be accommodated with advance notice |
5th Course: Chef's Confectionary Choice
6th Course: Port Wine with Poached Pear
Stilton Bleu