Appetizers                                                                                     

Soft Shelled Crab, Pan Seared, with a Citrus/Fennel

Butter    

Petite Flet Mignon & Gorgonzola Cheese Salad  with

shallots, walnuts, avocados, &  a red wine salad

dressing over mescaline greens

Entrees

Pan-seared Halibut with a grape tomato/corn salsa

Jumbalaya Pasta (fettucine) with lobster, shrimp,

andouille sausage, with a sherry & tomato cream,sauce with fresh

oregano.  

 Desserts will be Individual Tiramisu, White Chocolate/Raspberry Panna Cotta, Flourless
Chocolate Seduction cake with a Dark Chocolate Ganache, and Apple Tarte Tatins.   All desserts are made by Debbie and Liz.