Date: April 25th, 2008

Appetizer: Pecan-Crusted Honeyed Goat Cheese Medallions with Fire-Roasted Poached Pears in Port Wine Reduction

Entrees: Char-grilled Apricot Glazed Pork Loin with Fresh Mango Chutney and Avocado Puree

Half Roast Duckling with Poached Golden Raisin Glaze and Green Grape/Walnut Stuffing

Grilled Pineapple and Shrimp Skewers with Bell Peppers and Chile-roasted Cantaloupe Coulis, served over Coconut Rice

Dessert: Giant Profiteroles with Strawberries Romanov

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