Soup Tomato & Roasted Red Pepper Served with Parmesan Chips
Salad Citrus on Mélanges de Printemps Blood Orange Vinaigrette
Sprinkled with Danish Bleu Cheese
Entree Pan Seared Divers Scallops On a bed of Wilted Spinach
With Pineapple Ginger Drizzle
Basmati Rice with Shallots, Baby Peas,
Red Green and Yellow Peppers
Dessert Fruits of the Forest Pie
Chocolate Silk Pie
Grapes
Port and Cognacs
