FIRST COURSE
Wild Mushroom Soup, crème fraiche, chives V, GF
or
Casar Salad
parmesan, herb croutons

ENTRÉE GRILLED AMERICAN WAGYU BAVETTE
yukon gold mashed potatos, grilled asparagus with citrus hollandaise GF
or
CHERVIL PRESSED BAKKAFROST SALMON
basmati rice cake, shrimp – English pea salsa, lemon – mustard butter sauce GF
or
HONEY BRINED ORGANIC CHICKEN BREAST
ricotta polenta, brown butter roasted butternut squash,
smoked almonds, granny smith apple gastrique GF
or
ROAST LEG OF LAMB
pistachio – raisin couscous, roast baby carrots, sauce Robert
or
PARMIGIANO-REGGIANO RISOTTO
English peas, tomato coulis, evoo GF, V

DESSERT
Maple Panna Cotta, pecan praline
or
New York Cheesecake, preserved strawberries
or
Milk Chocolate Ganache Tart with vanilla ice cream