John's Dinner Menu

The Dinner Bill O' Fare
For
Jeff & Denise
On
Friday, October 27^th, 2006

1^st Course:
Bruschette —
Thick Italian Peasant Bread,
Grilled & Spread with Roasted Garlic Cloves,
& Drizzled with Extra Virgin Olive Oil.

2^nd Course:
Roasted Butternut Squash Bisque —
Roasted Squash, Pureed with Half & Half
Seasoned with Fresh-Grated Nutmeg & Cinnamon Stick,
Served with a Dollop of Sour Cream & Minced Chives.

3^rd Course:
Fall Melon & Proscuitto —
Canteloupe Slices
Wrapped with Fresh-Sliced Proscuitto,
Drizzled with White Truffle Olive Oil,
Seasoned with Fresh-Ground Black Pepper & Pink Sea Salt.

4^th Course:
Filet Mignon —
10oz, 2½" Thick *Prime*, Grilled To Order,
With A Porcini Mushroom & Butter-Reduction Sauce,
Roasted Peppers & Garlic,
On a Bed of Tossed, Saffron-Infused, Cappellini Pasta.

5^th Course:
Dessert —
Raspberry Sherbert, Drizzled with Natural Honey
& Chocolate-Dipped Wafer Cookies.

Vino:
From Jeff's Formidable Cellars:
1st course - a crisp, light Champagne
2nd course - a buttery Chardonnay
3rd course - '87 Allegro Late Harvest Seyval
4th course - '85 Bordeaux
5th course - Aussie Muscat

NOTE: This Menu may,
and probably will change slightly,
as various produce and herbs mature,
and become available,
for the evening's dinner fare.

Revised 10.27.2006

NOTE: This Menu may, and probably will change slightly, as various produce and herbs mature, and become available, for the evening's dinner fare.

NOTE: This Menu may,
and probably will change slightly,
as various produce and herbs mature,
and become available,
for the evening's dinner fare.