Date: April 18th, 2008

Appetizer: Seared Ahi Salad Nicoise with Green Beans, Rotini and Herbed Vinaigrette over Field Greens

Entrees: Shrimp and Crab Manicotti with Marscarpone and Parmesan cheeses in Tomato-Basil-Lobster Cream

Penne Pasta with grilled Duck Breast, fire-roasted Pears, Golden Raisins, Asparagus Tips and Toasted Walnuts

Korean-Style Beef Bulgogi with Shredded Vegetables and Buckwheat Noodles

Dessert: Thai Coconut and Banana Custard with Bean Thread Noodles

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