Salad
Mesclun of Wild Greens with Watercress and Arugula; accompanied by a Crab Cake topped with Aioli; garni of Spicy Tomato Sauce, Garlic Parsley Oil, Pink Peppercorns, Diakon Radishes and Italian Parsley

Entree
Roasted and Sliced Strip Loin laced with Mushroom Ragout; accompanied by Langoustine ala Thermadore, Sauteed Vegetable Batons, and a Twice Baked Potato layered with Artichoke Hearts then topped with Parmesan Cheese and garnished with a Rosemary Sprig and Purple Pansy Curlied Beets, Carrots and Chive Stems

Dessert
White Chocolate Cup filled with Chocolate Mousse
topped with White Chocolate Wings; garni of Fresh Raspberries, Mint Leaf and Trio of Sauces (Lemon, Creme Anglaise and Raspberry)

Wine Selections
Liberty School Cabernet Sauvignon 1999
Pine Ridge Chenin Blanc 2000

After dinner coffee was available in the Quadracci Suite