FIRST COURSE

SOUP TRIO OF CREAM OF LOBSTERROASTED TOMATO AND FENNEL &GINGER CUMIN BISQUE

SECOND COURSE GARDAN SALAD WITH ORGANIC GREENS,TOASTED WALNUTSFRESH SUN GOLD TOMATOS AND SHAVED ASIA.GO

ENTREEAngus beef tenderloin poched in herbsordungeness crab steamed with garlic and italian parsley in butter

DESSERTchocalate cake, vanilia cakeapple pie, flan and hot fudge sunday