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First Course
Roasted Tomato & Bell Pepper Soup
Parmesan Fried Oyster, Balsamic, Basil
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Second Course
Grilled Caesar
Romaine, Pecorino, Rustic Toast, Caesar
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Third Course
Seared Diver Scallop
Fennel, Orange Salad, Herb Couscous, Black Pepper-Citrus Aioli
Toasted Head Chardonnay
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Fourth Course
Bistro Filet
Foie-Gras Butter, Blackberry, Arugula, Russian Potatoes
Louis Martini Cabernet Sauvignon
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