April
Serving 7-8 Guests
Hors d’oeuvres
Gorgonzola Grapes
with Toasted Almonds
Smoked Salmon Pate in Cucumber Cups
Dinner
Beef Bracioli with Red Wine Sauce
Bow Tie Pasta with Peas & Asparagus
Grapefruit, Walnut and Roquefort Salad
with Port-Pomegranate Vinaigrette
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Dessert
Baked Pears on Puff Pastry
with Caramel Sauce