1st Course
Antipasta Modena
Salami, Proscuitto, Ham, Riccota,
Mozzarella, Swiss, Roasted peppers,
Artichoke Hearts, Sun dried tomato
baked in a rustic pastry shell
served with Beaulieau Riesling
2nd Course
Rigatoni Bolognese
Plum Tomato, thinly sliced onions,
proscuitto and ground tenderloin
Served with Beaulieu Vineyards Merlot
Napa Valley 2003
3rd Course
Medallionof Beef and stuffed shrimp,
medallions of filet mignon sauteed in
our Diane sauce served with a Jumbo
Stuffed Shrimp and Asparagus
Served with Beaulieu Vineyards
Carneros Chardonnay 2003 &
Beaulieu Vineyards Tapestry 2004
4th Course
Cheese Cake
Homemade New York Style
Served with Beaulieu Vineyards
Muscat de Beaulieu
