The menu for tonight is a trial run of the menu we will be preparing for our next Benefit Dinner for KKKC in October. The theme will be Around the world in 6 courses. (The other two will be a soup and intermezzo.)

1st course: Shrimp Ceviche (Peru)

2nd course: asparagus with prosciutto and poached egg (Italian from chef Roberto Passon)

3rd course: Australian short ribs with carrots and a starch to be determined

4th course: Bourbon and bacon backlava (Kentucky style from Bourbon and Bacon cookbook)