Date: February 19th, 2008

Appetizer: Baked Crepe Stuffed with Blue Crab and Alouette cheese...finished with Herbed Bechamel Sauce and Melted Gruyere

Choice of Entrees:

Char-Grilled Filet of Beef Tenderloin with Seared Foie Gras and Burgundy-Poached Mushroom...finished with Cognac Reduction Demiglace $36.00

Poached Paupiettes of Dover Sole with Black Mussels in Lemon-Thyme-Tomato Cream $27.00

Roast Stuffed Quail with Caramelized Pear and Chanterelle Stuffing...finished with Chardonnay-Truffle Oil Jus $27.00

Accompaniments: Baked Ratatouille and Orange Arborio with Saffron

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