Degustation of Lobster

May 4, 2001

Tom Knox
Dinner Chairman

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Hors d’oeuvres

Amuse Bouche

Lobster Stuffed Zucchini Blossoms, Pernod Sauce

Lobster Tail Tartine, Fava Beans, Mache

Duo of Lobster and Nova Scotia Scallops:
Ceviche and Carpaccio, Mosaic of Red and Yellow Peppers

Lobster Navarin of Spring Vegetables, Morels, Lobster Ginger Broth

Grilled Lobster Tails, Basil Butter, Potato Galette, Celery Mousse

Selection of International Cheeses

Sorbet, Fresh Berries

Bombe of White and Dark Valhrona Chocolate, Mascarpone Mousse, Espresso Gelato