~ 1st Course ~

VEGETABLE SOUP

White Beans, Potatoes, Chard

~ 2nd Course ~

CURRIED CHICKEN & RICE

Ginger, Honey, Green Onion, Chutney

~ Intermezzo ~

PUNCH A LA ROMAINE

~ 3rd Course ~

ROASTED DUCK BREAST

Calvados Glaze, Applesauce

~ 4th Course ~

ASPARAGAS SALAD

Champagne Saffron Vinaigrette, Peppers, Arugula

~ 5th Course ~

WALDORF PUDDING

Apples, Gold Raisins, Walnuts