The Dinner Bill O' Fare
Linda &Scott,
Lee & Annette,
and Me

Day & Date To Be Determined 00th, 2011

1st Course:
Thick Italian Peasant Bread,
Grilled & Spread with Roasted Garlic Cloves,
& Drizzled with Extra Virgin Olive Oil.

2nd Course:
Roasted Butternut Squash Bisque
Roasted Squash, Pureed with Half & Half
Seasoned with Fresh-Grated Nutmeg & Cinnamon Stick,
Served with a Dollop of Sour Cream & Minced Chives.

3rd Course:
Fall Melon & Proscuitto
Canteloupe Slices
Wrapped with Fresh-Sliced Proscuitto,
Drizzled with White Truffle Olive Oil,
Seasoned with Fresh-Ground Black Pepper & Pink Sea Salt.

4th Course:
Filet Mignon
8oz, 2" Thick *Prime Beef*, Grilled To Order,
With A Porcini Mushroom & Butter-Reduction Sauce,
Roasted Peppers & Garlic,
On a Bed of Tossed, Saffron-Infused, Cappellini Pasta.

5th Course:
Raspberry Sherbert, Drizzled with Natural Honey
& Chocolate-Dipped Wafer Cookies.

Club Sode & Lime Slices Served of BYO

NOTE: This Menu may,
and probably will change slightly,
as various produce and herbs mature,
and become available,
for the evening's dinner fare.

Revised 10.27.2006