FRIDAY, OCTOBER 16 - THURSDAY, OCTOBER 22
MENU
APPETIZER (choice of one)
Roasted Butternut Squash Soup with gingered crème fraîche
Fleming’s Chopped Salad
Bacon, olives, asparagus, blue cheese and vinaigrette
ENTRÉE (choice of one)
Filet Mignon Brochette
Shallots, mushrooms and sweet peppers with madeira sauce
Suggested Wine: PRETTY SALLY, Cabernet-Shiraz Victoria Australia, 2004/2005
Crackling Pork Osso Bucco
Slow cooked pork shank served crispy with barbecue glaze and cilantro oil
Suggested Wine: TENIMENTI ANGELINI, Toscana Tuttobene Red Italy, 2006
Chicken Alsace
Topped with prosciutto and brie, white wine and apple beurre blanc
Suggested Wine: SONOMA-CUTRER, Chardonnay Russian River Ranches, 2007
SIDE DISHES
Baked Tomatoes with parmesan stuffing or Creamed Corn
DESSERT
Dark Chocolate Mousse Cake
With almond brittle and malted crème anglaise
Suggested Wine: CROFT, Tawny Port 10 year old Portugal NV
* Does not include wine, tax or gratuity.