The Dinner Bill O' Fare
Lee & Annette,
Day & Date To Be Determined 00th, 2011
Thick Italian Peasant Bread,
Grilled & Spread with Roasted Garlic Cloves,
& Drizzled with Extra Virgin Olive Oil.
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.
Fall Melon & Proscuitto —
Wrapped with Fresh-Sliced Proscuitto,
Drizzled with White Truffle Olive Oil,
Seasoned with Fresh-Ground Black Pepper & Pink Sea Salt.
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.
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.