4-Course Meal
Cheese Fondue
Moules Marinieres
ou
Steak Tartare
Roasted Chicken Breast with Leek Cream Sauce
ou
Filet Mignon with Bearnaise
ou
Grey Sole with Blue Crab Fennel Garlic Tomato Sauce
Dessert – choice of nightly options
5-Course Meal
Cheese Fondue
Escargots with Mushroom Garlic Cream Sauce in Vol-au-Vent
ou
Saute Blue Crab Cakes with Roasted Red Pepper Cream Sauce
Mixed Grill Rack of Lamb, Duck, Filet Mignon, 3 Sauces: Walnut, Apple Brandy, Bearnaise
ou
Pan Roasted Venison with Wild Mushroom Port Sauce
ou
Flat Poached Red Grouper with Mussels and Dill Beurre Blanc Sauce
Cheese Plate
Dessert