PRIVATE DINNER
Montecito, California, May 19, 2005

APPETIZERS
Baked brie with apricot glaze served with artisan bread
Seasonal fresh and dried fruit platter
Squash and portabello brushettta

DINNER
Bread and butter
Mixed baby greens with roasted beets, basil, walnuts, and ricotta salata
Red snapper baked in parchment with rosemary and ruby grapefruit
Lemon risotto with fresh parmesan regianno
Sautéed spring vegetables with fresh herbs

Luscious chocolate cake