Blue Lemon Restaurant
in conjunction with
Black Bear Wines & Spirits and Opici Imports
Present a Five Course Dinner
Friday, March 5th, 2010
7 pm


Marinated Scallop Salad with Bermuda Onion, Fennel, Toasted Almonds, and Fresh Orange Vinaigrette
Served with
White Port & Tonic


Grilled Langostino with Pear Remoulade and Sherry Vinaigrette
Served with
Framingham Sauvignon Blanc


Caramelized Onion Tart with Pulled Chicken and Gorgonzola Cream Sauce
Served with
Calabria Dao


Grilled Venison Chop with Potato Croquette and Calvados Sauce
Served with
Finca Flichman Tupingato


Poached Pear with Espresso Laced Mascarpone Cream, Lady Fingers and Port Glaze
Served with
Port

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