Dinner in the Grand Dining Room

We had dinner in the Grand Dining Room. Jim had iceberg lettuce with apple celery salad and blue cheese dressing to start and scallops quintet in shell with garlic butter and vegetable tempura for his entree. Pat had crispy vegetable tart with grilled marinated vegetables and balsamic onion compote to start and tilapia fillet on potato leek parmentier on black truffle sauce for her entree, and valentine cake for dessert. We both enjoyed our meals.

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