SALADS
Baby Greens and Toasted Almonds, with a Strawberry &
Balsamic Vinaigrette
Or
Spinach Leaves Tossed with Smoked Mushrooms, a Warm Roasted Red Pepper-Rosemary Vinaigrette, Herbed Chèvre with Almonds
ENTREES
Roasted Poussin stuffed with Sage Sausage Stuffing, served with Shaved Creamy Salsify Root and Fava Bean Puree, finished with
Sage-Honey Jus
Or
Fennel Crusted Halibut with Saffron Braised Parissienne Potatoes and
Sauce Vierge
Or
Seared New Zealand Lamb Filet Mignon served with Organic Goat Cheese Potato Gratin and Cumin Lamb Jus
Or
Yellow Chanterelle Mushroom and Humboldt Fog Cheese en Papillote
with Garlic Emulsion
Or
21 Day Dry-Aged New York Strip with Potato, Pancetta, and Morbier
Cheese Fondue, finished with Cognac & Peppercorn Sauce
($10 Extra Per Steak Ordered)
DESSERT
Chocolate Decadence with F.X. O'Reilly Espresso Toffee Ice Cream
Or
Warm Apple and Almond Crepia with F.X. O'Reilly Vietnamese Cinnamon Ice Cream
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