Fusion-Style Dinner Menu.
Belgian endive, pears, walnuts, and bleu cheese tossed in a sherry and lemon vinaigrette
Grilled eggplant rounds stuffed with pork tasso and provolone cheese, baked in the oven, and drizzled with a balsamic maple reduction glaze
Seasoned and seared beef tenderloin, served atop a mushroom duxelles and black forest ham-filled puff pastry, and drizzled w/ an au poivre steak sauce. Served alongside maple-glazed carrots.
Dark Chocolate, Almond and Rum Cake served w/ a dollop of Raspberry Compote