Menu for Tuesday, May 9

Salad: chopped romaine lettuce with Bouchon's house dressing

Appetizer: Steamed Edamame

Dinner: Sauteed Tilapia and Garlic broccoli with asiago.

Dessert: Fresh fruit salad (navel orange sections, kiwi, clementine sections and bananas) with a simple syrup made from reduced orange juice, Splenda and lavendar, served with Stonybrook Farms organic yogurt (Banilla flavor).

Wines: Evolution 2004 and Mondavi Cabernet Saugignon (I think) 2005