Passed Hors D’oeuvres
Chilled Gulf Shrimp marinated with Island Spices offered with mango-cocktail sauce

Pine nut Seared Yellow Fin Tuna Topped with Olive Tapenade and Tomato Confit Served on a Rosemary Cracker Drizzled with Extra Virgin Olive Oil

Salmon Tataki on Sliced Cucumber with Spicy Mustard and Furikake
Vine Cliff Chardonnay Reserve 2002

1st Course
Butter Poached Lobster with Garlic Noodles, Heirloom Tomatoes, Wilted Arugula, and Lemon Basil Nage
2002 Sant Elena Pinot Grigio Venezia

2nd Course
Carpaccio of Herb Seared Veal with Truffled Mushroom Salad, “One Eyed Susan’s”, Frisee, Crispy Shallots, and Aged Goat Cheese Clouds
Marc Colin Saint Aubin Rouge Les Argillieres Red Burgundy 2002

3rd Course
Braised Short Rib of Beef with Celery Root Puree, Glazed Baby Carrots, Leek Confit, and Herbal Jus
1998 Plumpjack Cabernet Sauvignon Reserve Napa

Dessert
5 Spice Crème Brulee with Tropical Fruit and Macadamia White Chocolate Cookies
Martinelli Muscat Alexandria 2002