International Polo Ball ‘07                                                          
Catering By Russell Morin

First Course

      Newport Salad ~ mixed field greens with dried cranberries, crumbled goat cheese and toasted walnuts with lemon balsamic vinaigrette

      European-style breads and whip cream

Entree

      Oven-roasted, aged Black Angus filet mignon crusted with Parmigianino Ruggiano, caramelized garlic and lemon zest,            served over grilled vegetable orzo and grilled asparagus spears with sea salt and lemon butter.

Dessert

      Polo Anniversary Cake

      French Roast Coffee, Decaffeinated Coffee and fancy tea assortment

      Chocolate Truffles