Menu

The menu and tablesetting from Sunday dinner with our parents

 

Soup : Creamy Lobster Bisque

 

Salad : Mixed Spring Greens with Mandarin Orange Segments, Red Onions, Gorgonzola Cheese, Candied Walnuts, and Raspberry Vinaigrette

 

Entree : Baked Red Snapper in Parchment with Rosemary, Rainbow Potatoes and Steamed Vegetables

 

Cheese Course : Brie with Honey Drizzle, Cantalet with Apple Slices, and Roquefort with Candied Walnuts.

 

Dessert : Apple-Berry Cobbler with Ice Cream

Done