7/26/2008 The Finale. Back to the Briarwood for an appetizer lunch.    Chateau St Jean Sauvignon Blanc
  Basket of assorted crackers and Appetizer tray consisting of lucious fresh gulf shrimp and cocktain sauce Duck Pate', Port Wine Cheese Spread, Smoked Salmon Butter and Spinache and Water Chestnut Mousseline 
Followed by a Spinach Salad with sliced mushrooms, bacon, Bermuda Onion Rings and Mandarin Oranges, tossed with a specially blended hot bacon dressing. Finally, a shared dense Chocolate Raspberry Cake 
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