Mother's Day -- Sunday, May 11, 2008
Special Full-Service Luncheon
Served 11:00—4:00 Reservations Required
Adults $35 (Children $24) plus tax and 18% tip

Soup or Salad or Appetizer (Choose One)

• Tomato-Basil Soup Garnished with Fresh-Toasted Croûtons
• Frisée and and Baby Spinach with Roasted Red and Yellow Bell Peppers,     Garnished with Baby Mozzarella and Niçoise Olives;
• Balsamic-Dijon Vinaigrette
• Chef’s Signature Homemade Ravioli with a Filling of Sweet Spring Peas, Leek, Sundried Tomato and Boursin Cheese; Roasted Yellow Pepper Coulis (V)
• Shrimp and Scallop Thermidor Garnished with King Trumpet Mushrooms

Entrée (Choose One)

• Paupiette of Sole Nantua
• Chef's Signature Roasted Pork Tenderloin
• Napoleon of Beef Tenderloin Béarnaise
• Cornish Game Hen Piémontaise

Dessert (Choose One)

• Crème Brulée
• Petite Key Lime Pie Garnished with Strawberry Coulis
• Profiteroles Filled with Vanilla Ice Cream, Topped with Chocolate Sauce
• Petite Butterscotch Rice Pudding, Served with Cranberry Compote
and Whipped Cream; Butterscotch Sauce

Regular menu not available Mother’s Day
Chef Luis Quiroz — Sous Chef Lucas Wagner