J. Rob McC:
Brunch at Club 33
J. Rob McC:
Susan and Mark Fuller
J. Rob McC:
Menu
J. Rob McC:
Salad of Smoked Duck Breast, Tuscan Kale, Persimmon and Cranberry Orange Conserve
J. Rob McC:
Poached Lobster "Paella" with Saffron Rice and Roasted Tomato Broth
J. Rob McC:
Grilled Diver Scallop Corn Flan, Succotash, Pedron Peppers and Lobster Chorizo
J. Rob McC:
Warm Chocolate Fudge Pecan Brownie, Caramel sauce and Coconut Sorbet
J. Rob McC:
Prime Beef Tartare, Poached Quail Egg and Autumn Mustard
J. Rob McC:
Petit Angus Filet Mignon with Tasso Ham Scalloped Potatoes and Collard Greens Pesto
J. Rob McC:
Colorado Rack of Lamb with Sring Garlic, Mushrooms and Syrah Sauce
J. Rob McC:
Cheese Course - Artisanal Cheeses with Chere Panna Cotta, Quince Puree, Pistachio Butter and Toasted Brioche
J. Rob McC:
group
J. Rob McC:
wine walkway
J. Rob McC:
Le Salon Nouveau
J. Rob McC:
Haunted Mansion booth
