6 Course Menu

Butterflied Shrimp with Proscuitto and Orange

Pear, Frisée and Pomegranate Salad with Aged
Balsamic Vinegar and Walnut Oil

Tomato Bisque with Basil Crème Fraîche

. . . . . .

Intermezzo

Roasted Chicken and Mushroom Ravioli with Brown Butter

Seared Beef Tenderloin topped with Roasted Portabella Mushrooms and Red Peppers,
Grain Mustard Mashed Potatoes, Fresh Asparagus

. . . . . .

Coffee and Chef’s Complement

Chocolate Mousse Towers in Chocolate Lace