This engaging template set delivers sophistication and ambiance to the restaurant atmosphere. A combination of rich imagery and stylishly animated text delivers your daily specials and more. Slides are divided into categories to enable users with large menus to organize the content they wish to display.

2. Appetizers Modern Bistro Caesar Salad Crisp romaine leaves, sweet pepper bruschetta and truffled potato and parmesan croutons 12 Calamari Quick fried with two dipping sauces: remoulade and sweet and spicy glaze 12 Lobster, Shrimp & Crab Ceviche Hearts of palm, cucumbers, radishes, organic cherry tomatoes and avocado 17 Beef Carpaccio Thinly sliced prime beef, parmesan dressing and grilled sourdough 16 Tuna Tartare Spicy remoulade, ponzu sauce and crispy sesame seed tuiles 18 Risotto Carbonarastyle with spring peas, asparagus, pancetta and parmesan crisp 11 Specialty Duck Farms Foie Gras Pan seared with candied kumquats citronette and sweet corn muffin 23

3. Soups Soup du Jour Soup of the spring season 8 Onion Soup Slow-roasted 1015 onions and gruyere crostini 8 Loremipsum dolor sit amet Donecvelturpissollicitudinnequepellentesqueornareeudapibuseros 8 Donec non nibhsem Suspendisse in sapientinciduntdiamfacilisisviverranec at massa 7 Phaselluseuenimnulla Quisquedignissimsollicitudinmetus, non ullamcorperauguefringillaeu 8

4. Drinks Fiji Water 3 Pelligrino 3 Soda 5 Milk Shake 5 Café Latte 7 Cappuccino 8 Tea 3 Fortified Wine Fonseca “Bin 27” Ruby Port 7 Dow 20 year Tawny Port 14 1977 Messias Colheita Tawny Port 15 01 Ramos Pinto LBV Port 10 Rare Wine Co. Madiera “Boston” Bual 12

5. Entrees Spring Vegetable Frittata with gruyere cheese, steamed vegetables, crispy onions and aged balsamic glaze 16 Scottish Salmon simply grilled with a spring vegetable ragout 22 American Kobe Beef Burger with cole slaw, sweet onions, pommes frites and Roquefort 16 Veal Bolognese and Rigatoni Pasta slow-simmered bolognese sauce over rigatoni pasta with fresh ricotta cheese 19 Mediterranean Mussels tomato, garlic, red curry and lemongrass / coconut milk broth, w/garlic toast and pommes frites 21 Veal Sweetbreads pan-seared with whole grain mustard sauce, pommes puree and organic spinach 24 Angus Bistro Steak watercress, wild mushrooms and pommes frites with green peppercorn cognac sauce 28

6. Specials Chef’s Tasting Menu Four Course Tasting $69 with Wine Pairing $99 Farmers Market Heirloom Tomato Gratin | Buffalo Mozzarella | Basil Pesto Vinaigrette 2007 Tom Eddy Sauvignon Blanc “TENZ”, Marlborough, N.Z. Seared Jumbo Scallop | Celery Root Puree | Julienne Ratatouille | Pinot Noir Butter 2007 Ramspeck Pinot Noir, Napa Valley, Ca. Seared Rare Ahi Tuna | Capers, Kalama Olives Aged Balsamic |and Polenta Croutons or Prime Beef Filet “Au Poivre” | Gulf Lump Crab | Summer Vegetable Ragout | Béarnaise Sauce 2006 Alexander Valley Vineyards Merlot, Alexander Valley, Ca. White Chocolate Bread Pudding | Vanilla Ice Cream | Strawberry Coulis 2005 Bergmann Eiswein, Rheinhessen, Scheurebe. Germany

7. Desserts Warm Chocolate Torte mango sorbet and market berries, allow 10 minutes 10 Cool Flourless Chocolate Cake wild berries, white chocolate ice cream 8 Double Chocolate Cake raspberry cream cheese filling with chocolate chambord sauce 10 Apple Bread Pudding granny smith apples, cinnamon ice cream and caramel sauce 9 Summer Apple Tart vanilla bean ice cream and calvados crème anglaise 9 Passion Fruit/Mango Crème Brulee market berries, chocolate espresso cookies 9 Bananas Foster Crêpes with vanilla bean ice cream and brandied caramel sauce 8