Menu subject to change without notice
AMUSE BOUCHE
Warm Onion Tart with Thyme
Wild Mushroom and Goat Cheese
SOUP or APPETIZER
Chilled Almond Soup
Cucumbers, Lump Blue Crab, White Grapes
Shrimp Wrapped with Angel Hair Pasta
Spring Roll Salad
FEATURED SALAD
Pear and Chèvre Fritter Salad
Grapefruit Vinaigrette, Golden Beets, Baby Romaine
MAIN COURSES (choice of 1)
Grilled Halibut Steak Murat
Tender Artichoke, Beurre Blanc, Spring Asparagus and Duchess Potatoes
Capicola Chicken
Fontina Mousseline, Fresh Marinara Sauce, Spring Asparagus and Duchess Potatoes
Tournedos Henry IV
Sauce Bearnaise, Bone Marrow Stuffed Mushroom, Spring Asparagus and Duchess Potatoes
DESSERT
Chocolate Opera Cake
Raspberry Coulis, English Toffee
BEVERAGES
Soft Drinks | 2
Sparkling Water | 2
Hot Tea | 2
Coffee | 2
French Press | 2
Bottled Beer | 3
Wine by the Glass | 7
Wine by the Bottle | 22
Menu subject to change without notice.
Chef de Cuisine - Chef Doug Ganhs | Un Patissier - Chef Greg Stroker
Sommelier - Chef Athena Bolger, FMP/CC