SOUP

APPETIZERS
Baked Brie with Apples and Almonds
Mushroom Crepe with Sauce Bechamel
Fettuccini with Sun Dried Tomatoes and Cream Sauce
Escargot served with Spinach Ragout in a Puff Pastry
Nut Covered Goat Cheese with Candied Walnut and Ginger Vinaigrette

ENTREES
Pork Tenderloins with Peach Cream Sauce
Seafood Crepe (Shrimp, Scallops and Crabmeat) Newberg
Black Pepper Corn Coated Salmon with Lemon Ginger Sauce
Mahi served with Braised Leeks and Onions in Sauce Bordelaise
Pasta Au Paylor, Penne Pasta with Chicken in Spicy Cream Sauce
Beef Tenderloins with Black Pepper Corn and Cream Sauce 
Blackened Shrimp on a Bed of Angel Hair with Spicy Tomato Basil Sauce
Beef Tenderloins Diane (Mushroom, Cognac, Garlic Cream Sauce)
Chicken Crepes topped with Apples and Walnuts in Calvados Cream Sauce
Angel Hair with Walnuts Artichoke and Chicken in a Cream Tarragon Sauce
Pistachio Covered Salmon with Duo of Sauces, Tarragon Cream and Newberg
Shrimp, Scallops and Crabmeat with Fettuccini in Saffron Alfredo Sauce
Filet Mignon with Cream Mushrooms, Caramelized Onions and Bearnaise
Veal Scaloppine topped with Gorgonzola, Spinach, Spinach in Mushroom Sherry Sauce
Spice rubbed Ahi Tuna with Fennel, Crimini Mushroom Salad and Sesame Seeds
Veal Scaloppine with Fresh Mozzarella, Basil, & Prociutto in Garlic Tomato Sauce

DESSERTS
Creme Brule
Triple Chocolate Cheese Cake
Warm Black Berry Crepes with Sauce Anglaise
Profiteroles with Vanilla Ice Cream and Chocolate Sauce