Appetizer Course
Salad Venezia
Fresh Tomato Bruschetta & Saute of Arugula and Escarole
with Aged Balsalmic and Infused Olive Oil

Intermezzo
A Kaleidoscope of Fruit Sorbet Flavors

Main Course
Sliced Tenderloin of Beef Bordelaise
or
Pan Seared Tilapia
with "Ugli" Buerre Blanc

Served with Potato, Spinach Souffle
and Moroccan Carrots

Dessert
Miniature Desserts
Served Family Style
to Each Table