Mix Greens with Strawberries, Shaved Carrots, Crumbled Chevre, Macadamia Nuts, with Blood Orange Vinaigrette
2nd Course
Seared Tuna on a Bed of Jicama/Cucumber Salad Dressed with Soy Vinaigrette
Guinness Braised Oxtail served with Au Jus and Roasted Cherry Tomato
3rd Course
Filet Mignon Drizzled with Cabernet Sauce and Boursin Mashed Potatoes with Baby Vegetables
Citrus Filet of Salmon served with a Lemon Butter Sauce Mushroom Risotto and Sautéed Spinach
4th Course
Chocolate Mousse with Whipped Cream and Mixed Berries
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may
increase your risk of foodborne illness, especially if you have certain medical conditions.
