4 Course Plated Menu

1st Course - Rolled Salmon Confit

served with a pomelo honey dressing

2nd Course - Beet and Arugula Salad

roasted beets, arugula, pea shoots, goat cheese, walnuts, topped with a balsamic reduction

3rd Course - The Entrée

Filet Mignon

prime beef tenderloin seasoned with rosemary and garlic

Lobster Tail

served with herb and garlic butter

Roast Lamb Chops

sous vide lamb chops seasoned with Chef’s special herbs

Mushroom Wellington (Vegan or Vegetarian option available)

a trio of mushrooms sautéed with onions, garlic and rosemary, wrapped in a puff pastry shell

All entrees are served with buttered mashed potatoes, asparagus, and julienne carrots

Fourth Course - Dessert

Sacher Tote chocolate cake served with a raspberry sauce