Archives


Third Course

Demi Tasse Valrhona Hot Chocolate Soufflés Coffee*, Decaffeinated Coffee* & Specialty Tea

Second Course

Rack of Lamb with Mint Puree, Winter Vegetable Mélange and Quinoa with lightly roasted Pine nuts

First Course

Vanilla Poached Lobster Salad On Arugula, Citrus Dressing Assorted House made Breads Whipped Herb Butter

Amuse Bouche

Burrata with Heirloom Tomatoes, Fresh Basil Grilled Ciabatta, Olive Oil and Balsamico