1st course: Melon Ball and Prosciutto Salad, Olive Oil Drizzle, Cracked Black Pepper
2nd course: Pan-Seared Filet of Beef, Lobster Tails, Sauteed Spinach, Herb Buerre-Blanc
3rd course: Traditional Creme Brulee, Vanilla-Glazed Fruit, Wafer Crisp
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