Originally Posted by Virginia Emery

BR35 June-2016

Supper

- Pan Seared Seabass with Tarragon Cream Sauce Served with Vegetables and Potato Chateau Saffron
- Noodle Soup with Braised Beef Brisket Served with Cantonese Marinated Pickles
- Grilled Pork Chop with Apple Demi Glace Sauce Served with Vegetables and Horseradish Mashed Potato

Exclusive: Stir Fried Lobster with XO Sauce Served with Seasonal Vegetables and Egg Fried Rice
Exclusive: Stir Fried Shrimp and Scallop with Ginger Onion Sauce Served with Seasonal Vegetables and Steamed Rice
Exclusive: Braised Beef Short Rib with Black Vinegar Served with Seasonal Vegetables and Steamed Rice
Exclusive: Mint Crusted Lamb Rack with Red Wine Porcini Demi Sauce Served with Seasonal Vegetables and Creamy Polenta
Exclusive: Grilled Medallion Veal Served with Seasonal Vegetables and Pasta Cavatappi Lobster with Cheese
Exclusive: Lobster Thermidor Served with Seasonal Vegetables and Mixed Wild Rice

Family of 3 - trying Pan Seared Seabass, Stir Fried Shirmp and Scallops, and Braised Beef Short Ribs