Holiday Tasting
Menu
December 2004

Amuse
Roasted Pepper & Brie Crostini

Appetizer
Sautéed Porcini, Shitake, and Crimini Mushrooms
over Rosemary Polenta with Cognac Sauce

Salad
Baby Greens with Shaved Parmesan
And Raspberry Vinaigrette

Fish
Seared Red Snapper over Spinach with Preserved Lemon Sauce

Entrée
Grilled Venison with Cabernet Mashed Potatoes &
Sweet and Sour Cherry Sauce

Dessert
Poached Pear with Port Wine Sauce
& Cinnamon Ice Cream

Petit Fours
Cranberry Pistachio Biscotti with Chocolate

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