Appetizer Course
(by Chef Todd Sellaro, New York Yacht Club, Newport, R.I.)
Chilled New England Lobster
Cucumber, Mango and Champagne Dressing
Second Course
(by Chef Andrea Griffith, The Greenbrier, White Sulphur Springs, W. Va.)
Crispy Rainbow Trout with Collard Greens, Bread and Bacon Dumplings
Entrée Course
(by Chef Joseph Piazza, Cherry Hills CC, Englewood, Colo.)
Corned Rack of Spring Lamb
Rye Bread Dumpling, Potato Croquettes, Buttered Fava Beans, Mustard Jus
Fourth Course
(by Chef Jerry Schreck, Merion Golf Club, Ardmore, Pa.)
Purple Shiso Salad and
Hudson Valley Goat Cheese
Kahlua Mushroom Ragout and Focaccia Crisp
Dessert Course
(by Chef Rafael Torano, Ocean Reef Club, Key Largo, Fla.)
Key Lime "Pie" Napoleon
Key Lime Custard layered with Graham Cracker Meringue, Star Fruit and Florida Blood Oranges
