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Charcuterie Board
Duck leg served with haricot vert, Potato and mustard duck sauce
Seared Sea Bass served with lattice chip, roasted yukon potato, wilted spinach and celeriac root puree
Roasted tomato stuffed with mirepoix and butter sauteed panko served on basil couscous and balsamic reduction
Seafood gnocchi with lemon tarragon cream sauce, salmon, mussels and petrale sole
Filet Mignon served on braised kale with roasted potao, charred cherry tomato, pea puree, red wine demi glace and compound butter
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Deviled Egg Crab Salad, Egg white cups topped with crab salad served with lemon aioli mustard egg yolk
Duck breast served with basil couscous, plum gastrique and orange lavender creme fraiche
Vegetarian Polenta Stack, polenta cake served with zucchini, tomato. avocado fried kale, golden/red beet, basil pesto and pine nut
Buratta cheese and heirloom tomato appetizer served with basil, chive oil and balsamic reduction
Truffle Chicken Pot Pie, shredded chicken stew in truffle bechamel sauce with mirepoix and pate a choux
Stocks simmering away in the prep kitchen