DAY 1:
Lunch:
- Sun-dried Tomato Wraps w/ Cracked-peppercorn Turkey Breast, Natural Havarti Cheese, and Granny Smith Apple Slices.
- Cremini Mushroom Soup w/ Gremolata
- Cool Moroccan Mint Tea
Dinner:
- Ruby Port w/ Stilton Cheese, Bartlett Pear Wedges, Toasted Walnut Halves and Couverture Chocolate
- Salad of Baby Spinach w/ Garbanzo Beans and Balsamic Vinaigrette
- Garlic Russet Potatoes w/ Sea-salted Butter
- Black Angus Filet Mignon w/ Apple-wood Smoked Bacon and Caramelized Shallots
- Campfire-coal Baked Verde Apples
- Cabernet Sauvignon
- Darjeeling Tea w/ Wildflower Honey
DAY 2:
Breakfast:
- Ripe Blueberry and Hazelnut Griddlecakes w/ Local Maple Syrup
- Appalachian Omelets w/ Artisanal Cheese
- Piquant Breakfast Link-Sausage
- French-press Gourmet Coffee
Lunch:
- Summer Trail Sausage and Tennessee Extra Sharp White Cheddar Cheese on Rosemary and Olive Oil Whole-wheat Matzos w/ Stone-ground Mustard
- Mountain Berry Iced-Tea
Dinner:
- Durum Wheat Semolina Penne w/ Pan Seared Chicken, Fresh Pesto Alla Genovese Sauce
- French Bread with Extra-Virgin Olive Oil and Minced Garlic
- Glazed Tuscan Biscotti w/ Supreme Triple Chocolate Hot Cocoa
- Pinot Grigio Reserve
- Fresh squeezed Thunderhead Lemonade
DAY 3:
Breakfast:
- Nut and Berry Steel-cut Oatmeal
- French-press Gourmet Coffees
