The Five Star Menu

~Soup~

Three mushroom soup with sherry, served with Parmesan crostini

~Salad~

Fennel salad with clementines and Moroccan olives, accompanied by Italian flatbread

~Appetizer~

Jumbo crabmeat soufflé

~Entrees~

Ricotta-filled rockfish with a sage cream sauce, served with potatoes stuffed with garlic slivers

Dover sole Meuniere served with pan-seared gnocchi

Macadamia nut-encrusted pork chops with pineapple-ginger catsup, served with basmati rice

Leg of lamb stuffed with baby spinach, thyme and gorgonzola cheese, finished with a red wine au jus, served with roasted potatoes and whole garlic

~Dessert~

Walnut Cake in a pool of brandied-orange syrup