A dozen Red Roses on the Table upon Arrival

Two glasses of champagne

A bottle of wine

(Cabernet, Chardonnay or Blush)

Arthurs Signature Champagne Brie Soup

Arthurs Salad

Mixed Greens/Asparagus Tips/Hearts of Palm/

Artichoke Hearts/Toasted Pecans/Dried Cranberries

Balsamic Vinaigrette with Asiago Cheese

Chateaubriand for two

Sliced Prime Tenderloin of Beef cut from the

Thickest part of the Filet, and topped with Béarnaise Sauce

Potato Dauphinoise and Grilled Asparagus

Godiva Chocolate Soufflé

This Traditional French Dish is an egg based dish which originated in early eighteenth century France. The word soufflé is the

past participle of the French word past participle of the

French verb “Soufller” which means to breathe” or “to puff”.

Live Music and Dancing after Dinner in the Bar