Breakfast *** *** Banana Walnut Muffins with Whipped Vanilla Butter Lunch Chopped Salad of Hearts of Palm, Baby Romaine and Cucumber With Heirloom Tomato and Basil Vinaigrette Billicart Salmon Brut Rose N/V *** Grilled Wild Alaskan Salmon Crusted with Picholine Olive Tapenade Roasted Asparagus and Lemon-Thyme Beurre Blanc 2001 Kline Cellars Viognier, Contra Costa Co. *** Trio of Galley Made Sorbets Prosecco Nage Nino Franco, Brut Prosecco de Valdobbiadene Cocktail Hour Wild Mushroom and Goat Cheese Filo Tarts *** Lemon Grass and Ginger Shrimp Toast *** Waygu Beef Tar Tar on Brioche Rounds 2005 Chateau Ste. Michelle Reisling, Eroica Dinner Curry Dusted Diver Scallop with Mango-Habenero Coulis On Bed of Cucumber and Fuji Apple Slaw Trimbach Pinot Gris, Alsace Hors Choix Selection de Grains Nobles *** Herb and Dijon Roasted Rack of Colorado Lamb Roasted Provencal Tomato Stuffed with Israeli Couscous *** Chocolate Soufflé With Trio of Sauces: hazelnut-vanilla-raspberry
Eggs Benedict Florentine with Lobster Hollandaise
Passion Fruit Yogurt and Granola Parfait with Fresh Blueberries
Calamata Olive and Rosemary Demi Glace