Dinner at the Market

Saturday, June 5, 2010, 7pm

Hors d'Oeuvres

• Chef's Choice

First Course

• Filet of Whitefish on Carrot Puree with Lemon Herb Beurre Blanc and a Puff Pastry Lid

Main Course

• Roast Duck Breast with Spicy Asian BBQ Glaze
• Julienne of Carrots, Green Beans and Red Pepper
• Jasmine Rice Pilaf

Salad

• Baby Arugula with Lemon and Olive Oil, Kalamata Olives and Toasted Pine Nuts

Dessert

• Strawberry Shortcake with Whipped Cream

$50 per guest, plus tax and gratuity

Please call 231/539-7100 to reserve

Fine wines and spirits available