Five for Twenty–Five

Friday & Saturday
February 29, & March 1, 2008

Seared Salmon Filet with Lobster Sauce & Toasted Leeks

Trio Tomato Salad with Basil Mozzarella & Balsamic Vinaigrette
Red Pepper & Wild Mushroom Soup with Trüffel Oil

Beef Tenderloin Gorgonzola with Rosemary Port Sauce Parsnip Puree & Asparagus

Cream Brûlée with Hawaiian Sea Salt