The DU Lounge

Then an arugula salad with Belgian endive and bleu cheese dressing.

French onion soup brimming with melted cheese. Melba toast on the side. Served with a medium-dry sherry.

Broiled filet of flounder with butter and lemon juice. Served with a dry Riesling.

A raspberry sorbet to cleanse the palate.

A savory, juicy roast of lamb with mint sauce (not jelly). Roasted potatoes and steamed seasonal vegetables. Served with a spicy Chilean Malbec.

Pear bread pudding with white chocolate sauce. Served with a cup of Turkish coffee with a side of water.

Sliced fruit and cheese, with a chilled hard cider.

Mixed nuts served with a tawny port.

Hope you enjoyed it.