FEBURARY 13, 2010

GOURMET NIGHT

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1ST COURSE

Apple & Pear Toasted Pecan Salad with Sweet Basil Vinarette

2ND COURSE

Cream of Carrot & Almond Soup with Chive Oil

3rd COURSE

Roasted Tomato & Boursin Crustini

4th COURSE

Peppercorn Crusted Filet Mignon with Potato Gratin & Grilled Asparagus

5th COURSE

Strawberry Shortcake with Vanilla Creme Anglaise