If it’s my last meal, I’m going to do it up right, by God.
Appetizer: Cheese plate with one ounce each of the following cheeses: St. Andre, Leydenkaas, Aged Gouda (24 mos.), Butterkaase, and Gorgonzola Dolce and the following accompaniments: figs, dates, crisp apple slices, walnuts, almonds, wildflower honey, and a baguette sliced thinly. Wine: Toressella Pinot Grigio
Entrée: Filet Mignon seared to perfection on the outside and soft pink in the center, topped with four large chunks of Jumbo lump crab meat (only Chesapeake Bay Blue Crab will do here) and drizzled with hollandaise sauce. On the side a fresh salad of mixed greens and seasonal vegetables with balsamic vinaigrette. Wine: Citra (from Montepulciano D’Abruzzo)
Dessert: Tiramisu Drink: Kona coffee from Hawaii.